It’s Christmas Eve and we know some of you are busy in your kitchens baking those hams and whipping up those potatoes. Now, take all your hard efforts and multiply them by about a hundred. That’s what our Colonial Williamsburg chefs are up to tonight as they prepare to feed our guests at the Williamsburg Inn for the next few days. Thankfully, they weren’t too busy to take a break and have a little fun with us! We hope you enjoy.
‘Twas the Night before Christmas, and all through the kitchens
All the Chefs were hustling, in their oven mittens
The stocks were slowly simmering with care
In hopes that our guests soon would be there
The guests were nestled all snug in their beds
While visions of Chefs’ creations danced in their heads
Thinking of roasts and mushroom caps
No wonder everyone can’t take their winter naps
Now it’s the big day, the chefs are so lively and quick
The Exec Chef is happy; no one called in sick!
Prep work has started, washing carrots and leeks
Chef instructed and called for specific techniques
Now dice, now shred, now slice—now get that dough mixin’!
Now spread, now chop, Now peel—now get that cream whippin’!
Complete the prep list that hangs on the wall
Time to season. Dash, dash away, all!
Service has started and food’s on the line
Everything looks, tastes, and smells so fine
The guests are happy and the staff is too…
Amazing how fast the holiday time flew
Now we all made memories with wonderful food
Our guests left happy and in a festive mood…
High fives for all, service was a delight
Merry Christmas to all, and to all a good night!
Thank you Dave Shelton, Chris Tedeschi, Jorin Hood, Charlie White, Tom Green, and Executive Chef Travis Brust (our resident poet) for help with this fun post!