Friday, January 20, 2017

French Feast a la Fountains

At the Fountains at Bronson Place, we wanted to celebrate the life and culture of France for dinner. And celebrate we did! With a French themed dinner, we also wanted to incorporate the Heirloom heritage. Our Director of Dining Services, Andrew, introduced to us how his mother made crepes for him when he was little. Therefore, as part of the dinner, a crepe bar was put on display in our dining room for the residents and guests to enjoy. We made the crepes to order for dessert with a variety of fruits and a rich cream filling. It was so well received, we had people coming back for seconds! A couple of our residents that spoke French even shared how to say certain expressions to other residents and staff. A fun and memorable night!

DavidAnsel | Assistant Director of Dining Services | Morrison Community Living| Fountains at Bronson Place

Thursday, January 19, 2017

Taste of New Orleans

The residents at Sanilac Medical Care Facility enjoyed the taste of New Orleans sampling Shrimp and Grits along with Homemade bread.   
Shrimp and Grits Louisiana Style


  • 1 cup water
  • 1 pinch salt
  • 6 tablespoons grits
  • 2 tablespoons olive oil

  • 2 tablespoons diced onion
  • 2 Tomatoes Sliced
  • 20 medium shrimp, peeled and deveined
  • 1/4 cup white wine
  • 1 cup heavy whipping cream
  • salt and ground black pepper to taste
  • 1 tablespoon chopped green onion, green parts only


  1. Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
  2. Heat olive oil in a large skillet over medium-high heat; Stir in onion and Tomatoes and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
  3. Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
  4. Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
Billie A. Duvall, CDM, CFPP | Morrison Community Living

Wednesday, January 18, 2017

Is Our Soup Super?


Recently during one of our “Kitchen Kabinet” meetings the residents shared with us on how much they enjoy our soups. They recommended that we have a soup tasting to figure out which soups they would like to see more often on the menu. It would to very difficult to prepare all our soups that we make at once. We decided to implement new comment cards just for our soup called “Is Our Soup Super?” We have received constructive feedback and have used this information to make changes on our menus. With this data collected we can ensure we continue to provide great service and exceed the expectations of our customers.

Amy Armstrong | Assistant Director of Dining Services | Morrison Community Living |­ Evangelical Homes Sterling Heights

Tuesday, January 17, 2017

Wellness Program Kick-Off with Citrus

This week we are kicking off an eight week program for a local community senior center.  The program will feature an updated Nourish Series, which will encompass several spheres of wellness.  We hosted a booth to attract participants to register and engage in our exciting offering! 

This session included the superfood of the month – citrus.  Chef Todd created oranges dipped in dark chocolate, citrus gummies, and a basil/cucumber/lemon infused water.  The participants enjoyed all of the components and are looking forward to the upcoming program!
Chef Todd Stapnowski and Christina Weber, MS, RD

Friday, January 13, 2017

Hot Chocolate Bar at Smith Crossing

To keep our residents warm through these freezing January temperatures, cook Erik Yunker at Smith Crossing set up a hot chocolate bar for our residents.  He melted chocolate chips into warm milk and then let the residents choose garnishes of marshmallows, peppermint shavings, cinnamon, and whipped cream.  The residents loved seeing Erik in the Dining Room and enjoyed this special treat.

Kara Superczynski
Dining Manager
Smith Crossing

Thursday, January 12, 2017

Quarterly Party at James King Home and Ten Twenty Grove

On December 21st James King Home and Ten Twenty Grove celebrated the birthday from the previous 3 months with a quarterly party!

The night started in out Huss Gallery with cocktails and hor dourves, consisting of Potato skins, jalapeno poppers, stuffed mushrooms and shrimp cocktail.

Then the party moved down stairs to our main dining room where our residents and guests had a choice between:

Papillote Salmon
          Parchment Paper Poached | Garlic Herb Butter | Wild Rice Blend | Oven Roasted Brussel Sprouts
  Filet Mignon
          Bing Cherry Demi Glaze | Duchesse Potato | Oven Roasted Vegetables

We finished off the night with a pistachio crème brule and beautiful music from a live harpist.

Brian Kempf | Chef Manager | James King Home and Ten Twenty Grove

Wednesday, January 11, 2017

New Year's Eve at Lake Forest Place

On New Year's Eve at Lake Forest Place, Presbyterian Homes, offered an extremely popular and beautiful Dessert table.  The staff wore blue and silver ties to dress up the occasion, residents loved the festivities of the evening and are still talking about their New Year's Eve.
  Susan Heyden-Stephany | System Director Presbyterian Homes | Morrison Community Living

Tuesday, January 10, 2017

Wild Game Dinner at Cedars of Dexter

Below is the menu from our 3rd Chef's reserve dinner at the Cedars. It was a great way to enjoy the holidays. Chef Caleb and his team put together a wild game dinner. Guests that have been to all three dinners said that this was the best, and started asking if there would be another for Valentine's Day. 

Mini Alligator Cakes
Tender alligator cakes with roast poblano aïoli and winter slaw

hors d'œuvre
Seared Venison Back Strap
with blackberry port sauce and roast garlic bulbs

Duck and Pear Salad
Seared duck breast atop a frisée and radicchio salad with Bartlett pear,
crouton, and cranberry-pear balsamic vinaigrette
Wild Boar Ragout
with leeks, mushrooms and brandy
palate cleanser
Lemon & Rosemary Sorbet

Roast Pheasant
with Grand Mariner soused cherries, essence sauce
and candied orange zest

Shropshire and Cotswold Cheeses
with Drambuie fig jam and flatbread
Mousse Trio
dark chocolate, white chocolate blueberry and lingonberry

coffee / tea & chocolate
Germack Roasters Eastern Market Blend Coffee
Blood Orange or Creamy Earl Grey Tea
Chocolate Truffles

  Caleb L Cook | Chef Director | Morrison Community Living  | The Cedars of Dexter

Monday, January 9, 2017

The Waters Restaurant Group delights residents and guest with elegant Afternoon Tea

This month The Waters Restaurant Group (WRG) hosted its annual Holiday Afternoon Tea throughout The Waters Community Living system in Minnesota, featuring a delicious three-course service and a variety of teas. Residents and staff provided beautiful vintage tea sets and WRG associates created an elegant presentation with name cards, linens and platters. The Waters artist-in-residence, harpist Ann McLaughlin, entertained guests at The Waters on 50th.  Many families joined residents; in all over 160 guests enjoyed a festive and enriching holiday event. 
Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group |­ Morrison Community Living

Monday Motivations from Elly

Friday, January 6, 2017

New Residents Dinner at The Highlands of Westminster Place

This month we held our quarterly dinner for our assisted living residents.  The menu consisted of a six courses including shrimp Marie Rose a classic cocktail, intermezzo, and baked Alaska.

Residents really enjoyed the menu and look forward to the next event.
Christopher Moore|Morrison Community Living|
System Executive Chef|The Presbyterian Homes
Shrimp Marie Rose
lemon poached shrimp | lettuce | tomato dressing | buttered brown bread
Classic French Onion
caramelized onions | rosemary | beef broth | Gruyere crouton
Grapefruit and Avocado
Belgian endive | grape fruit sections | diced avocado | toasted walnuts |
Champagne-honey vinaigrette
Lime and Basil
Filet of Beef Bourguignonne
filet mignon | red wine-mushroom sauce | roasted tri colored fingerling
potatoes | spinach stuffed tomato
Baked Alaska
pound cake | vanilla ice cream | browned meringue

Thursday, January 5, 2017

Holidays Around the World at Villa St. Benedict

This month at Villa St. Benedict, "Holidays around the World" was the topic for diversity. Diversity champion, Nikki Beckus, put together a board with descriptions of countries and what they celebrate around this holiday season. The servers were most interested by Diwali. The Hindu festival of lights that is celebrated every year in the Northern hemisphere. It spiritually signifies the victory of light over darkness, good over evil, and knowledge over ignorance. The servers learned a lot and even started giving us information on holidays they know of!
  From Villa St. Benedict to all of you, Happy Holidays and Happy New Year!

Holiday Bake Sale at North Pointe

We held our annual Stocking Stuffer Treat Sale! We sold homemade treats like chocolate covered pretzel sticks, mini banana bread loaves, caramel pretzel candies, fresh baked cookies and scones. They make great hostess gifts or stocking stuffers. The chocolate covered pretzel sticks and banana bread were the hot sellers. It’s a great way for us to spread the holiday cheer here at NorthPointe Woods!

Katie VanderStraaten
Dining Services Director I NorthPointe Woods

Wednesday, January 4, 2017

Christmas Party at Beaumont

OH WHAT FUN!   Beaumont Skilled Nursing and Rehab Celebrated the Holidays with DJ, Catering, Raffle Drawings, and Photo Shots. Our Dining Service Employee Lamar Williams won a car wash bucket from a raffle.

We had photo shoots and a ugly sweatshirt day.  Our Administrator Carrie Scott was decked out as a Christmas Tree on her sweater.  The lights where battery operated, bulbs and even a star a top of her head. Merry Christmas and Happy New Year!

Deborah Watt 
Director of Dining Services
Oakwood Commons Rehab and Skilled Nursing

Virtual Sledding Party at Christian Rest Home

An impromptu conversation regarding a family outing, created a perfect opportunity to show value to our Client:  Dining Services put together a "Virtual Sledding Party" for facility-wide associate appreciation, featuring holiday cookies and hot chocolate for everyone to enjoy throughout the day.  With help from the Director of Nursing, we had an Ugly Sweater Contest, White elephant gift draw, and holiday music for all to relax, de-stress, and just have fun! 

Christina Bodanza, Director of Dining Services