CAPE MAY – Some time ago Dr. John Burns was approached by Lt. Jason Harczak about holding a Thanksgiving Dinner for the active duty Coast Guard personnel at Station Cape May. Lt. Harczak is the Commanding Officer and John is the Coast Guard Auxiliary Unit Coordinator for Station Cape May.
Dr. Burns previously worked at the John F. Scarpa Technical Education Center as an Assistant Principal and he knew Chef Robert Ohlsen, an instructor at the school. The Cumberland County TECH Center has always supported projects that benefit the community. The intent was to inquire if Chef Ohlsen could perhaps pre-cook some turkeys a couple of days prior using the TECH Center ovens.
Chef Ohlsen had another idea. He also works as the Executive Chef at The Union League National in Swainton. Chef Ohlsen stated that he would talk to the General Manager, Jacob Hoffer. Lo and behold, Hoffer was very supportive of making this Thanksgiving dinner happen. The Coast Guard personnel of the Duty Section need to be underway for an emergency in less than six minutes so there was no option except to hold the dinner on the Coast Guard Base at their facility. Station Cape May is housed on Training Center Cape May (TRACEN). This is the only training center in the United States to train recruits to enter into Coast Guard service.
Chef Ohlsen and Dr. Burns also got the support of Dr. Richard Weiss, Coast Guard Auxiliary and a Trustee of the Cape May County Coast Guard Community Foundation, and his wife, Temple University Trustee Dr. Sandy Harmon-Weiss. Both are members of The Union League and Dr. Weiss is also a very active member of the Coast Guard Auxiliary. Chef Ohlsen’s wife, Teresa, also participated and was a key person as she was fully invested in decorating as well as in preparing and serving the dinner.
The Thanksgiving came together perfectly. There were approximately 35 Active Duty personnel and some of their family members who had the opportunity to sit down in a group setting and enjoy the delicious dinner provided by The Union League and prepared by Chef Ohlsen. Also, some Officers of the Deck from Coast Guard Cutters were provided meals “to go”. It all came together and was a memorable experience for all. It truly captured the meaning of giving thanks.
Wildwood – Hey Ernie! It would be nice if you put out an update on the back bay project on the old dump.