With 20 people signing up for its Thanksgiving Day Dinner To Go event, Fort Belvoir MWR decided to extend the same service for Christmas Eve.

“It was successful enough to do it again,” said Tim Coolican, Belvoir’s director of business operations chief at DFMWR, and the golf club general manager.

The deadline for the reservation-only service is today, Dec. 17 at 3 p.m. Reservations can be made via phone at 703-806-5886 and 703-806-5872 or in person by visiting the post’s golf club located at 8450 Beulah Street, from 8 a.m. to 3 p.m. The cost is $170 and payment is required upon reservation. Dinners will be ready for pickup Dec. 23 before 5 p.m. at the Officers’ Club at 5500 Schulz Circle.

The meals, which can serve up to 10 people, allow customers to purchase one entrée and four sides. The entrees are roasted turkey, orange glazed ham and grilled salmon. The sides are garlic mashed potatoes, roasted red potatoes, cornbread stuffing, cranberry sauce, stuffed shells, pasta primavera, creamed spinach, slow cooked cabbage, green beans, sweet potato casserole and mac and cheese. Fifteen rolls with butter are included with all orders. The meals all come with heating instructions and are prepared by MWR Chefs Nelly Zambrano and David Hackney.

Desserts are also available with cheesecake and red velvet cake each available for $20 apiece.

Coolican said the Thanksgiving Day event provided a good road map for how to do future events.

“Being the first time, I did not know what to expect,” Coolican said. “This allowed us to work out the kinks.”

Coolican said the logistics were the biggest challenge for the Thanksgiving event from the packaging of the food, to timeliness in reservations.

“The food was the easy part,” Coolican said. “We’re used to making larger quantities of food.”

Coolican said he thinks the to-go holiday menus will continue in 2021. As inspiration, Coolican pointed to Fort Meade, which has done Thanksgiving Day to-go meals for years. This last time, they had 60 orders,

“You grow into it and make it better,” Coolican said. “I’m not upset we only had 20 for Thanksgiving. We got our feet wet. We figured it out.”