To commemorate Black History Month, the Freedom Inn Dining Facility will serve Southern cuisine for lunch every Thursday in February.
“Mostly everyone can have an appreciation for Southern foods no matter what part of the country they come from,” said Melba Taylor, contract manager for the Maryland Business Enterprise Program and its subcontractor Son Quality Food. “It’s comfort food and appeals to a down-home feeling.”
Today, the menu features barbecue ribs, Southern fried catfish, macaroni and cheese, candied sweet potatoes, corn on the cob, dirty rice, collard greens, corn bread and potato salad.
The dessert menu will include pecan and sweet potato pies and peach cobbler.
The menu for the remainder of the month is still being planned.
Taylor said the dining facility has offered Southern cuisine during Black History Month for several years.
“In the past, the feedback has been overwhelming,” she said.
Lunch is served from 11:15 a.m. to 12:45 p.m. for active-duty service members, Reservists and National Guardsmen.
Department of Defense civilians and contractors are served from 12:15 to 12:45 p.m.
The fee for lunch is $5.60.
The menu is being offered in addition to the expansion of the dining facility’s healthy food options to help service members maintain their well-being.
In addition, the dining facility is expecting a software upgrade for its Point of Sale cash machines. This will be the first time the equipment has been updated in 12 years.
James Mixon, the Freedom Inn’s new Food Program manager, said when the upgrade is completed, service members and DoD civilians with CAC cards will move through the register line quicker and more efficiently.