Today was the day my shop looks forward to each year - UGA's Cook's Holiday, our annual Holiday Feast.

This year's Feast was held at the all new Bolton Dining Commons on campus.

This is a brand new facility that opened earlier this year.

The new Bolton Dining Commons.

The place was decked out for the Holiday.

Smile, Felicia . . .

Felicia and Linda.

Felicia and Linda.

Bolton Dining Commons is beautiful on the inside.

And so we wait . . .

The Cook's Holiday is a yearly tradition at UGA that has been around for almost 30 years. This year's event was held at the new Bolton Dining Commons.

Two floors of seating were available. Our group always does reserved seating to ensure that we can all sit together.

Moving an annual event to an all new facility is bound to result in some "growing pains." By the time we had arrived, the line had already overwhelmed the entrance area.

The Bolton staff did a great job with the decor.

Once through the line, we made our way upstairs to our tables. The facility features an open concept design.

Love the woodwork !

Love the exposed beams !

Inside the new Bolton Dining Commons.

This facility is designed with students in mind. A number of small eateries are situated around the inside of the large open seating area. These individual eateries were used for the buffet. Our group was seated next to the desserts, (quite convenient), and opposite of the entrees.

The entrees were across the room from where we were seated.

We reserved two tables near the dessert area.

Our group arrived and began to get situated.

Getting situated for our Holiday feast.

This was a year of changes for my shop, the biggest of which was Shop Foreman Brent becoming the Fleet Manager. Brent opened the Feast with a few remarks.

Phil took over as the Shop Foreman.

Phil decided he was going to be serious during Brent's opening remarks.

"Being serious" lasted about 3 sentences.

Phil represented the proverbial "picture is worth a thousand words" during Brent's opening remarks. It didn't take long before "Yada yada yada, we're hungry" body language to make an appearance.

Phil was enjoying himself way too much. After all, aggravating Brent is what he does best.

"Brent, the line is getting longer."

"Ok Brent, you're done now, right ?"

"Dude, seriously ?"

"Brent, stop talking."

"Stomach noises are getting louder and more intense with every sentence."

"It's no use."

Somehow, I managed to push the button at the perfect moment, and capture it in focus, a rarity for me.

Onward to the Feast ! The entrees station featured salmon, chicken, ham, and (my favorite) roast beef.

The entrees station.

The roast beef carving station is my personal favorite. As is usually the case with me, the beef carving station attendant usually recognizes me before too long due to the number of trips I usually make.

I have no shame when it comes to roast beef, and will make multiple trips to my happy place . . .

Side dishes were set up next to the meats.

A prep area was conveniently located in between the side dish areas.

More side dishes sat next to the prep area.

The buffet was physically quite large.

The salads were set up along the railing in the main part of the dining area.

And of course, the dessert bar was everyone's favorite.

Desserts are always a hit.

UGA does desserts very well.