Friday, June 23, 2017

Celebrate Tuesday Winner

This month the RCNM’s for Morrison Community Living met for the annual meeting in Atlanta.  Through the week we celebrated the successes of the Nutrition and Wellness team as well as the outlook of the upcoming year. 

Wednesday, June 21, 2017

Infused Water at Sanilac

Warm spring weather is in the air at Sanilac Medical Care Facility.  Stay hydrated at this catch the wave station, serving up fresh Cherry Orange infused water!

Billie A. Duvall, CDM, CFPP

Tuesday, June 20, 2017

Top Chef at Villa St Benedict

Villa St. Benedict challenged their chefs to compete in a Top Chef themed cooking competition. Each chef demonstrated a dish of their choice for residents to vote on. The winning chefs dish would be featured on our new a la carte menu and a Visa gift card. 
 Chef Alex Sargis won the competition with his Maryland crab cakes with fennel slaw. Residents loved trying all of the food and the chefs had a blast cooking for them!

Liz Blume  |  Hospitality Manager
Villa St. Benedict

Safety Fair at Western Home

Jeff Camarata lead the Food Safety portion of the Safety Fair at Western Home today.  Over 200 people stopped by the booth and took in some great information on food safety at work as well as in your own home. 

Randy Husted, CDM, CFPP
General Manager of Dining Services
Western Home Communities

Friday, June 16, 2017

Thursday, June 15, 2017

Deconstructed S'mores Franklin United Methodist

Sous Chef Jeff Simpson made these Deconstructed S'mores for his Tuesday evening live event in the main dining room.

The S'mores are consisted of home made shortbread cookie, whipped cherry chocolate ganache, house made marshmallow, that was then toasted, and topped with graham cracker crumble.

Jeffery Simpson| Sous Chef | Franklin United Methodist Community

Apple Cider and Salted Bourbon Butterscotch Ice Cream

Today at Dining Delights, I made homemade Apple Cider and Salted Bourbon Butterscotch Ice Cream. This would be a great recipe to showcase in front of residents but if you make it ahead, they still will enjoy it! It’s been gorgeous this week and they were all looking for a delicious treat to round out their week!

Apple Cider and Salted Bourbon Butterscotch Ice Cream
Makes approximately 3 pints

For the Salted Bourbon Butterscotch
-2 oz butter
-1/2 cup brown sugar
-1 tbsp. dark corn syrup
-1/4 cup heavy whipping cream
-1/2 tsp vanilla extract
-2 tbsp bourbon
-1/4 tsp sea salt flakes

For the Apple Cider Ice Cream
-1 apple, finely diced
-1 tsp granulated sugar
-1 tsp ground cinnamon
-2 cups heavy whipping cream, cold
1 (14oz) can sweetened condensed milk, cold
1/3 cup apple juice

1.       In a small saucepan, combine all of the bourbon butterscotch ingredients and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
2.       In a small saucepan, combine your diced apple, granulated sugar, and ½ tsp ground cinnamon. Cook over medium-low heat until tender.
3.       In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form.
4.       Add the sweetened condensed milk, apple juice, and ½ tsp ground cinnamon and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
5.       In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight or for 7-8 hours at least.

Katie VanderStraaten
Dining Services Director I NorthPointe Woods I

Wednesday, June 14, 2017

Summer Menu Tasting at The Waters of Plymouth

Executive Chef David Neeld brought a dash of summertime to our residents when he previewed new menu items at The Waters of Plymouth. Residents gathered in the bistro to sample BBQ Pulled Pork Sliders, Summer Blueberry Salad (featuring our June Superfood – Berries), Prosciutto/Peach/Feta Flatbread, and Spiced Peach Compote (our summer seasonal topping for breakfast items and boneless pork chops).  

Residents engaged in steering their dining experience by filling out survey cards indicating their satisfaction with each item, ideas for improvement and suggestions for additional menu items.

Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group

Honoring Memorial Day

In honor of all the men and women who have served this country server Sue Sarkesian created a POW-MIA-KIA table in recognition of Memorial Day.

The table is round-to show our everlasting concern for our POW's, MIA's and KIA's

The tablecloth is white-symbolizing the purity of their motives when answering the call to duty

The single red rose displayed in a vase, reminds us of the life of each of the POW's, MIA's KIA's and the loved ones and friends of these Americans who keep the faith, awaiting answers

The vase is tied with a red ribbon, symbol of our continued determination to account for our POW's, MIA's and KIA's

A slice of lemon on the bread plate is to remind us of the bitter fate of those captured, killed or missing in a foreign land

A pinch of salt symbolizes the tears endured by those captured, killed or missing and their families who seek answers

The Bible represents the strength gained though faith to sustain those lost from our country, founded as one nation under God

The glass is inverted to symbolize their inability to share this evening's drink

The chairs are empty to symbolize that our loved one cannot join us now

REMEMBER the true meaning of Memorial Day, Monday May 29, 2017

 Lisa Baumgartner
Assistant Director of Dining Services
Moorings of Arlington Heights

Tuesday, June 13, 2017

Memorial Day Snacks

 On memorial day residents, family members, and staff gathered to remember those who gave the ultimate sacrifice for our country. Some sweet treats were made for the occasion. Patriotic cupcakes, fresh strawberries dipped in white chocolate with blue sanding sugar, and pretzels dipped in white chocolate as well. Everyone enjoyed the remembrance gathering and reflected in their own way.

“Our debt to the heroic men and valiant women in the service of our country can never be repaid. They have earned our undying gratitude. America will never forget their sacrifices.” – President Harry S. Truman

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

May’s Heirloom Resident Charlene Hickman at Huron County Medical Care Facility

HCMCF’s featured resident “chef” for the month of May was Charlene Hickman. Charlene is native to Oklahoma but recently moved to Michigan to be closer to her daughter, Andra Shier, who is the Assistant Dining Services Director at HCMCF.

With the help of her daughter, Charlene shared two of the recipes that she was famous for within her family, Apple Pandowdy and her Broccoli Cheesy Rice Casserole. The Pandowdy happens to be Andra’s favorite dessert. Charlene taught her daughter, Andra, all her cooking skills. She also shared the love and passion for creating in the kitchen, just as Charlene’s mother, Stella Hickman taught her. All the women in the Hickman family have shared many recipes in local cookbooks. Stella even cooked for “the seniors” at her local meal site up until the age of 85. It is because of this shared heritage that Andra enjoys working in the kitchen today and creating delicious desserts and decorated cakes.
While the residents sampled her recipes, Andra and Charlene shared family stories and keepsakes. A picture board filled with photos of Charlene was also shared. The keepsakes that Charlene brought included two Quilts handmade by Charlene’s mother, Stella and a family ring. Creative homemaking skills were passed down thru the family. Charlene’s mother, Stella was known for her quilting and knitting talent and she made many of the grandbabies and great grandbabies quilts and blankets. Charlene’s sewing skills were so impressive that most couldn’t tell whether it was designer or handmade.  Charlene sewed many outfits for her daughters including several prom and banquet dresses, FHA sweetheart gowns and Andra’s wedding dress. She could look at several different dress designs and create the dress that her girls dreamed of without any patterns needed. She had a knack for procrastination however, and was often finishing many outfits just in the nick of time. Andra even shared a wedding picture of her mother still sewing her bridal veil just before Andra walked down the aisle.
 The story behind the family heirloom ring was also shared. Charlene’s grandmother, Bessie, was given the ring in 1918 when she was 17 years old as a gift for tending to the family and farm while her parents were gone for a period of time. When Bessie had a daughter, Stella, she gave the ring to her when Stella turned 17. Stella had one daughter, Charlene to whom the ring was passed down to. Charlene ended up having two daughters and decided to have the ring split in two and gave half to each daughter when they turned 17. When it was time for Andra to pass the ring to her daughter she added birthstones of each of the women who have owned the ring, along with a handwritten story of the family ring.

The residents enjoyed hearing Charlene’s stories and seeing her keepsakes but the one who enjoyed walking down memory lane the most was Charlene herself!

Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility

Monday, June 12, 2017

Teaching Kitchen Pop Up

This week at EHM Senior Solutions - Saline we hosted a pop up version of our Teaching Kitchen.  Chef Travis taught participants how to vamp up their dressing, from scratch!  RD Christina highlighted the teaching kitchen and how we apply the concept across our continuum of care. 
The participants left with a bag of goodies, which included an energy bite recipe from the teaching kitchen. 

Monday Motivation from Elly

Friday, June 9, 2017

Celebration Tuesday Winner

Celebration Tuesday video for Huron County Medical Care Facility


Volunteer Celebration with Smoothies

This week at Western Home we celebrated our volunteers with a upscale sandwich lunch and smoothie bar.  With almost 1000 residents in our continuum we have many volunteers to recognize.  We served about 150 at the lunch and they were thrilled with the smoothie offerings.  We have offered smoothies previously but we've never had the success we did this time.  We wanted to give the residents an opportunity to sample the smoothies so we gave everyone a shot glass of each with a 1oz pour and they loved it.  Everyone tried the smoothies, even the green one, and the majority came back for more.  A great way to get the residents to try new foods and pack some nutrients into a small glass.

The smoothies we served were:
  • Banana Ginger
  • Wild Berry Kale
  • Mango Flax Ginger
  • Almond Pineapple Peach
Randy Husted, CDM, CFPP
General Manager of Dining Services
Western Home Communities