Navy dive candidates Jim Bauer and Cody Page have a dinner based on The Shanty restaurant menu in the galley at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Dimitri Kallianis, owner of The Shanty restaurant in Wadsworth, makes blackened filet mignon with lobster while cooking for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Dimitri Kallianis, owner of The Shanty restaurant in Wadsworth, makes blackened filet mignon with lobster while cooking for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Brad Trowbridge, a chef at The Shanty restaurant in Wadsworth, prepares whiskey shrimp tarragon during a dinner based on The Shanty menu for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Navy Dive Candidate Jim Bauer has a dinner based on The Shanty restaurant menu in the galley at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Navy Seaman Ted Slade (right) and Navy Seaman Paul Taradejna are served a special dinner based on The Shanty restaurant menu at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Goodwill Cook Larry Doby (left) of Waukegan prepares whiskey shrimp tarragon with Brad Trowbridge (right), a chef at The Shanty restaurant in Wadsworth, and Goodwill Manager Gary Anderson of Kenosha, WI, during a dinner based on The Shanty menu for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Dimitri Kallianis, owner of The Shanty restaurant in Wadsworth, adds olive oil from his family's farm in Greece to sauteed vegetables while cooking for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Navy Seaman Recruit Gene Smith has dinner based on The Shanty restaurant menu in the galley at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Brad Trowbridge, a chef at The Shanty restaurant in Wadsworth, prepares whiskey shrimp tarragon during a dinner based on The Shanty menu for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Dimitri Kallianis, owner of The Shanty restaurant in Wadsworth, makes blackened filet mignon with lobster next to Goodwill Cook Michael Veal (right) of Waukegan while cooking for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Navy hull maintenance technicians Karlo Mendez (right) and Caraus Williams (center) wait in line with Navy Fire Control Student Simon Smith for a dinner based on The Shanty menu for about 3,000 sailors at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media

Navy Seaman Ted Slade (right) and Navy Seaman Paul Taradejna are served a special dinner based on The Shanty restaurant menu at Naval Station Great Lakes on Wednesday, Feb. 6, 2013. | Ryan Pagelow~Sun-Times Media