Whipping up a feast for 50

BROOKSVILLE - It was Wednesday morning and Reiko Pearson was briskly pacing back and forth across her kitchen floor with utensils in hand.

She was preparing a Thanksgiving feast for 50 people all by herself. The night-shift nurse sacrificed sleep for the good of her family, friends and whoever needs a hot meal on Thanksgiving.

She was expected to cook the turkey this morning but, as of Wednesday afternoon, she had made the maple-flavored carrots, macaroni and cheese, cherry cheesecake, black forest cake, Hawaiian rolls and Italian string-beans.

Her preparation didn't just end with food. That same afternoon, she was whipping up her own brand of cream soda. She was mixing sugar, water and seltzer and dropping in a sliced vanilla bean for added flavor.

"Last year, I had so many people helping me and it was great," Pearson said. "This year, I'm doing it alone."

When she organized her first-ever community Thanksgiving dinner last year, she cooked enough food to feed more than 100 people.

"Back then, I cooked while everyone came in," she recalled. "Everything was hot. This year, everything is pre-made."

She opened the refrigerator and offered samples of her macaroni and cheese and her green beans, which were seasoned with Italian dressing.

"This year, I really got to experiment," said Pearson, who since last year grew her hair longer and shed more than 50 pounds. "When you have a lot of people helping you, you have to try and keep it simple."

Twelve months ago, Pearson seemed more concerned about volume. She wanted to feed as many people as she could. This year, she didn't have the same resources, so more of her focus has been on expanding her menu.

"I've got to make sure everything has flavor," she said as she stirred the maple syrup-based glaze she was about to pour on top of her steaming carrots. "Everything has to be marinated."

Pearson attributed her weight loss to working out tirelessly at the local Curves gym and by fasting during the last week of every month. Her food intake during those seven days is mostly restricted to vegetables, fruits and juices.

"I'm way more health conscious - 50 pounds, can you believe that?" she said. "I don't diet at all. I can't diet because I love to cook."

This year, she expects to have enough food for up to 50 people. She and her family will begin eating at 3 p.m. and she will open her apartment to people from 3 to 8 p.m.

People who need food can choose to pick up a to-go box, or have dinner with Pearson and her family.

The amount of food may not approach last year's levels, but the spirit remains the same. Pearson is offering a hot meal to anyone who needs it - while supplies last.

Her home is located at 460 Hale Ave, Apartment 7 in Brooksville.

The menu includes turkey, cranberry sauce, mushroom mashed potatoes, mustard greens, macaroni and cheese, Hawaiian rolls, cream soda, Italian string beans, honey-roasted carrots, cherry cheesecake, caramel cheesecake and black forest cake.

For directions or to find out more information, call 397-3613.