Thanksgiving: a time that we fill our bellies with warm deliciousfeasts amidst our close friends and families…we arethankful. But for some it is the giving that makes the season sojoyous. The children at Roy Maas Youth Alternatives are thankfulfor Lana Duke, owner of both Ruth’s Chris Houses in San Antonioand two more in Canada and Executive Chef Chris Brooks. Theyare doing the giving. They are giving love, joy, hope and a deliciousThanksgiving feast to over 100 children of Roy Maas. On Sunday,November 23 at Ruth’s Chris at Concord Plaza, the children willbe whisked away to enjoy a Thanksgiving feast to fill their tummiesand warm their hearts like never before. At this fourth annualcelebration they will savor hundreds ofpounds of turkey, potatoes, and mouthwateringsides, which will be broughtout with musical fanfare.
Lana Duke and Chef Brooks givethe children someone to really look upto and be thankful for this holiday season.Brooks and his team will preparethe Thanksgiving dinner, and nothingbut the best will do. A former residentof Meadowland (a branch of RMYA)himself, Brooks strives to make this thebest day of the year for these deservingchildren.
Chef Brooks spent much of his timein the kitchen in Mexico City, where hisfamily often gathered to prepare mealsand discuss the day’s events. It was duringthis time that he developed a truepassion for food. His greatest inspiration:his two grandmothers. The twowomen were from very different backgrounds and cultures andthey taught him how to finesse the techniques that were alreadyin his blood. His dad’s mother was from England and, under hertutelage, he acquired the refined skills of British culture while hismom’s mother, a native of Mexico, educated Chris in the art of creatingtraditional Latin dishes. Inspired by these two talented women,he later moved to San Antonio where he attended the CulinaryArts Center at St. Phillips College before working his way onto theculinary scene. He had paid his dues and was beginning to make aname for himself when he joined Biga on the Banks.
From there he moved on to the French restaurant Le’ Toile beforepartnering with his brother to open Encino, a local favoritespecializing in eclectic cuisine. After several years of owning hisown restaurant, he was offered and he accepted his current positionat Ruth’s Chris Steak House. Now serving as Executive Chef, he oversees 22 kitchen staff to ensure the quality cuisine that Ruth’sChris patrons have come to expect.
Brooks has repeatedly shared his passion for the culinary artswith local audiences and his community. As Chris often says, “Dowhat you love, and love what you do. If you are passionate aboutyour work, success will find you.”
The menu will feature traditional turkey with cornbread dressing,mashed potatoes, green beans, creamed spinach, sweet potatocasserole, macaroni & cheese and oyster dressing, along with apple,pecan, and pumpkin pies for dessert.
Chef Brooks is an excellent rolemodel for the children, exemplifyinghow one can overcome adversity,be a success and give back to yourcommunity. Many of these childrenhave been starved and forced to stealscraps in order to survive. They havenever had what we think of as a traditionalThanksgiving meal, much lessbeen out to eat at a restaurant. But onthis day, they are treated to what theyso deserve: respect, kindness, love,joy and a feast like no other.
Lana Duke also understands thisfeeling, “Many of our children havenever experienced Thanksgivingand have no idea what the holidayis about,” says Gloria Kelly, CEO ofRMYA. Lana helps bring this holidayto life, and gives these children thejoy on which holiday traditions arebased, and of which memories are made.
Lana overcame a similar experience with adversity and identifieswith these children. As a foster child in her native Ontario, Canada,Duke was raised in several foster homes. “I remember too clearlywhat it is like to not have a family to sit down and enjoy a meal withduring the holiday season and I want these kids to know what itmeans to feel a sense of family. Without my own troubled childhoodI would never have succeeded and become the person I amtoday and I want to help the children of Roy Maas understand thatthey too can turn their negative situations into positive, productivelives. Thanksgiving is about sharing, being surrounded by thewarmth of good friends. It’s a day of gratitude and focusing on beingthankful for what you do have”, says Lana. One child from RoyMaas Youth Alternatives said it best during last year’s feast, “I’mjust thankful for still being alive.”
