Sgt. 1st Class Matthew Dean, culinary management noncommissioned officer assigned to 61st Support Maintenance Company, 194th Combat Sustainment Support Battalion, 2nd Sustainment Brigade, demonstrates his culinary skills by meticulously preparing meatballs over romaine lettuce and garnished with parsley at the 210th Field Artillery Brigade Thunder Inn dining facility (DFAC), March 9, 2019, Camp Casey, where he serves as the DFAC rations control noncommissioned officer in charge. Thunder Inn served several different variations of meatballs for lunch on March 9, which coincidentally was also Nat
Sgt. 1st Class Matthew Dean, culinary management noncommissioned officer assigned to 61st Support Maintenance Company, 194th Combat Sustainment Support Battalion, 2nd Sustainment Brigade, demonstrates his culinary skills by meticulously preparing meatballs over romaine lettuce and garnished with parsley at the 210th Field Artillery Brigade Thunder Inn dining facility (DFAC), March 9, 2019, Camp Casey, where he serves as the DFAC rations control noncommissioned officer in charge. Thunder Inn served several different variations of meatballs for lunch on March 9, which coincidentally was also National Meatball Day. Thunder Inn is currently one of the top 5 DFACs in the Army and awaits the results for the upcoming annual Philip A. Connelly Award for Excellence in Army Food Service.
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Keywords: 2nd, 92g, archive, armed, army, arts, brigade, culinary, day, defence, division, food, forces, infantry, meatball, meatballs, meet, mil, military, national, nationalmeatballday, preparation, reportage, servicemen, sustainment, usa
