Operation Christmas Dinner Serves the Troops that Served Overseas

Wounded veterans and their families were treated to a free gourmet meal Sunday, thanks to a collection of businesses and volunteers that donated to Operation Christmas Dinner.

The concept was simple: Invite service members spending Christmas in San Diego to a free dinner as a sign of gratitude for their sacrifices. Organized by food writer Mike Spradley and restaurant owner Johan Engman, it was held at Fig Tree Café in Hillcrest, one of two locations owned by Engman.

Cards of appreciation written by schoolchildren greeted the guests of honor as they entered the eatery, and proclamations from politicians were displayed as well.

Spradley, a former Navy Reservist, also organized a Wounded Warriors dinner in 2009 and plans on continuing the tradition. He estimated that around 60 service members attended the dinner this year.

“We’re going to show our military service members how much we honor their sacrifice and service to this country,” he said.

Navy Seabee Johnny Arian, there with his son Joshua, did a tour in Afghanistan where he was wounded in a rocket attack. He listed a litany of injuries to his shoulder and back.

“In Afghanistan they didn’t have MRI machines,” Arian said. “They didn’t discover my injuries until I got back.”

Arian said the support of family and events like Operation Christmas Dinner help in the recovery process and assimilating back into civilian life. He said the food served on Sunday was great, especially the brisket, provided by Brazen BBQ, and the cupcakes supplied by .

Other businesses that donated generous amounts of food were Inn at the Park, Empire House Restaurant, TailGate Beer, One Hope Wine, Wine Warehouse and Cisco.

San Diego City Councilman Carl DeMaio stopped by and helped serve food, as did Rep. Brian Bilbray (R-North County), who said that the military has always played a big role in the region.

“It’s a nice way to remember Christmas and recognize what Christmas is all about, but also say thank you to the heroes,” Bilbray said.

The food was served buffet style, with selections lined up in front of the open kitchen. Some guests prepared plates with a small sample of each dish, while others filled their plates until no room was left. Food servers encouraged people to eat as much as they liked, a Christmas present from a grateful community.