Friday, March 24, 2017

The Waters on 50th Celebrates One of Their Own with March Heirloom Recipe

Our March Heirloom recipe “Uncle Mac’s Turkey Wild Rice Casserole” was submitted by Arminta Miller. She admits that she didn’t know how to cook when she married Ron. “I was the only girl in my family and my mother had no patience; she never taught me to cook.” Since Ron’s mother was a magnificent cook who ultimately opened a small restaurant, her lack of culinary skill worried Arminta. Some days he’d come home and she’d be crying, because something hadn’t worked out. Ron would say, “It’s OK, Honey. I don’t like that anyway.” Arminta knew if he stayed with her the first six months, he would stay with her forever. Arminta learned how to cook from family and friends. She and Ron have been married 57 years.

Director of Dining Randee Douglas and Chef Mitchell Gill II enjoyed lavishing attention on Arminta and Ron and their family during the meal. Said Arminta, “I feel like a star.”
Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group

NNM at Bay County Medical Care

We have kicked off National Nutrition Month to “Put Your Best Fork Forward” to both our residents and employees! For our first two weeks, we have focused on the health and nutrition of our employees. We provided an infused water station to promote hydration which included flavored water with orange and cucumber-mint.  Water is always the best form of hydration – but infusing fruit and veggies to your water provides flavor and even more nutritious benefits without the extra sugar like in juice or pop!
 For the second week of National Nutrition Month we provided a homemade granola packet for employees to promote whole grains. The granola included homemade granola, raisins, peanuts or coconut, and chocolate chips. With homemade granola, you are able to control the amount of added sugar, as well as knowing exactly what ingredients are used! The homemade granola recipe was provided to employees.

We are proud to promote health and nutrition to our community! Special thanks to the We Care Committee of Bay Medical Care Facility, Heather Gillespie, and Kroger of Essexville for donations to provide these special treats to employees! Much more to come as we finish out the month of March! 

Danielle Bolzman
Registered Dietitian
Morrison Community Living
Bay County Medical Care Facility

Thursday, March 23, 2017

Celebrating NNM at Central Baptist Village

Celebrating National Nutrition Month at Central Baptist Village with a nutrition and wellness expo. This included cooking displays with Chef Phu- Zucchini Linguine with Cannelini Beans in a Roasted Tomato Sauce and Grape and Mint Salad with Avocado Green Goddess Dressing; hydration station and smoothie bar; nutrition displays- "Balance Your Plate", "Rethink Your Drink", "Fact or Fiction (Fat Facts)"; and games and prizes.

NNM at EHM Senior Solutions - Sterling Heights

What a better way to start National Nutrition Month's celebrations than to feature our Superfood of the Month: Kale! Evangelicals Homes - Sterling Heights' wellness stroll was a success! Residents and Staff loved this low calorie nutritious snack! Many complemented the cheesy and crunchy taste of our Baked Kale Chips. Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks. It's quite addicting, you cannot stop at just eating one!

Submitted by Evangelical Homes Sterling Heights Dining Services Team

Dao Tran |clinical dietitian|evangelical homes - sterling heights

Wednesday, March 22, 2017

Celebration Tuesday: Go Red

We took our Celebration Tuesday event to a new level of fun with a quick and easy Photo Booth.  We hung a black drape over a portable room screen and printed decorations and Props for people to use.  With a "Go Red" for Heart Health theme, and some delicious and nutritious treats,  it was a celebration enjoyed by many--including our new hires! 
Christina Bodanza, Director of Dining Services

Annual Welcome Dinner at Westminster Place

This month we hosted the annual welcome dinner for independent residents.  This dinner is in honor of all of the new residents that have moved in to our community within the last year.  We started the evening with cocktails and passed appetizers consisting of smoked salmon roulades with caviar and deviled peppa dew peppers. Appetizers were followed by a bibb wedge salad with goat's cheese and a spinach and cherry stuffed chicken breast with duchess potatoes and a Swiss chard and butternut squash medley.

We finished the meal with a duo of dark chocolate crème Brule and warm caramelized banana-croissant bread pudding with bourbon sauce.
 Annual Welcome Dinner 
Smoked Salmon Roulade cream cheese | dill | smoked salmon | caviar | cucumber Deviled Peppadew Peppers mustard | egg | micro greens 
Served with wheat and white rolls and butter balls Bibb Wedge butter lettuce | bacon | goat's cheese | grape tomatoes | ranch or Champagne vinaigrette 
Spinach and Cherry Stuffed Chicken cherry-wine reduction sauce | fresh herb mashed Yukon gold potatoes | butternut squash and Swiss chard vegetable medley 
Chef's Duo Dark Chocolate-Vanilla Bean Crème Brûlée | Caramelized Banana and Croissant Bread Pudding-Bourbon Sauce

Residents and guests were very happy and the team did a great job!
Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place

Tuesday, March 21, 2017

Mardi Gras at United Presbyterian Home

Residents enjoyed catfish Po'boys with fried okra.  Chicken and sausage jambalaya with a side of New Orleans red beans. The meal ended with Bourbon banana bread pudding. 

Ellen Anderson-Kieffer| Director Dining Services | 
Morrison Community Living |­ United Presbyterian Home

Upscale Dinner Success

Since we've begun the upscale menu option for Thursday nights, residents and guests are excited to see what Chef Emily will have in store next. One popular item that is a favorite of many is our Herb Encrusted Lamb Chops. The residents enjoyed them so much, they talked about how delicious they were, we featured them again two weeks later! One resident even wrote a comment card stating that they were the best chops she ever had!

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

Monday, March 20, 2017

Resident Heirloom Chef of Huron County Medical Care Facility

HCMCF dining services celebrates our own Heirloom residents each month. A resident is selected to share some of their special family recipes and the stories that go with them.

For the month of February our “Resident Heirloom Chef” was Pauline Burdett. She is a native of England, born and raised in Liverpool. Although she lived in Liverpool, she never saw any of the Beatles group but her mother was a huge fan. She shared stories with the residents about what it was like coming here and the changes she experienced.

Before coming to the U.S., she worked as a personal assistant to the president of a large family owned candy (she called it “sweet”) factory. Pauline shared stories of growing up in war-torn England after World War 2. Many of the buildings in her city were turned to rubble and as a child she remembers seeing bombed buildings that had been turned to rubble. She met and married a man from the Rochester Hills, MI area. Her wedding was actually held in an English castle! She moved to the Detroit, MI area in 1985 when she was 34 years old.

 She worked in Troy, MI for the auto industry in human resources. She said that even though she is English she had to learn how to actually MIS-spell words because the American spelling of words was totally different in the states! Pauline hasn’t been able to go back for a visit to England in many years but she plans to someday.

Some of her favorite foods from England were Scotch Eggs and Sausage Rolls. She has prepared them for every special occasion. She even served them for a special “Charles and Dianna wedding watching party” with a few American friends. Another popular food item from England that has made become famous in Michigan is the Cornish Pasty. She shared how these hand-held pies were made for the miners in Cornwall so they could eat their meals down in the mines. The Cornish Pasty has a specific “pinch” to the crust and that thick crust is what the miners held with dirty hands to eat the pies and then toss the crusts. Each pie was large enough for a miners hearty meal and dessert all wrapped in one pie. One side of the pasty would have the meat and potatoes and the other side held the fruit.

Dining Services made a healthier version of both the scotch eggs and sausage rolls by baking them instead of frying. An apple pasty was also shared with the residents. Later in the month, in honor of “Chef Pauline” a traditional English Trifle was served on the menu. Pauline never uses a formal recipe for her scotch eggs or sausage rolls as they are easily assembled. Dining Services developed a recipe for Scotch Eggs based on her directions:

Baked Scotch Eggs
Yield: 6 Scotch Eggs
  • 6 hard boiled eggs
  • 1 lb ground pork sausage, preferably sage seasoned
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ c flour
  • 1 egg raw
  • ½ c breadcrumbs
  1. Preheat your oven to 400F.
  2. Peel the hard-boiled eggs and set them aside.
  3. Place the ground pork into a large bowl add salt and pepper; mix well with your hands until combined. Divide meat into 6 equal portions.
  4. Place the flour in a shallow bowl. Set aside.
  5. Crack the raw egg into a second shallow bowl. Beat it slightly and set aside.
  6. Place the breadcrumbs into a third bowl. Set aside.
To Assemble the Eggs
  1. Flour your hands to roll sausage into balls then flatten it into a patty. Wrap the pork around one egg, pinching it together to seal any seams.
  2. Roll the pork covered egg first in flour. Then, dip it in the beaten egg. Finally, coat it in bread crumbs.
  3. Set the coated eggs on a well-greased parchment lined baking sheet.
  4. Once all the eggs have been coated, spray them generously with cooking spray and place them into the preheated oven.
  5. Bake the eggs for 20 minutes, until they are golden and the pork is cooked.
  6. To serve the Scotch eggs, slice and then serve while warm, cold, or at room temperature.

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

Alzheimer's Fundraiser at Christian Rest Home

Continuing our year long fundraiser for The Walk to End Alzheimer's, Grand Rapids; Dining Services raffled off a gift basket donated by one of the front office staff.  CENA Tammy Bennet won an Alzheimer's Logo yoga mat and basket of goodies, while we raised another $53.00 towards our goal!

Christina Bodanza, Director of Dining Services

Monday Motivation from Elly

Friday, March 17, 2017

April Promotional Ideas

Monthly Observances
Alcohol Awareness Month
Celebrate Diversity Month
Defeat Diabetes Month
IBS Month
National Card and Letter Writing Month
National Grilled Cheese Sandwich Month
National Garden Month
National Kite Month
National Licorice Month
National Pecan Month
Soy Foods Month
Stress Awareness Month

Daily Observances
1 April Fools Day
1 National Walk to Work Day
2 National Peanut Butter and Jelly Day
4 Square Root Day
4 Tater Day
4 Vitamin C Day
5 National Deep Dish Pizza Day
6 Hostess Twinkie Day
6 National Walking Day
7 National Beer Day
7 World Health Day
13 Scrabble Day
14 National Pecan Day
19 National Garlic Day
21 Chocolate Covered Cashews Day
21 High Five Day
22 Earth Day
22 National Jelly Bean Day
24 Pig in a Blanket Day
26 National Pretzel Day
30 National Herb Day
30 National Jazz Day

Mardi Gras Donor Event at Peace Village


Executive Chef Jason Ison hosted a Mardi Gras Donor Event at Peace Village. Chef Jason served Grilled Creole Shrimp Cocktail, Shrimp Etouffe with Dirty Rice and Andouille Sausage, Cajun Chicken Stuffed Pepper over Roasted Red Potatoes, Crocodile Cucumber Bites with Scallops and Bacon, Bayou Bread Bowl with Artichoke Crab Dip, Baton Rouge Beef with Caramelized Onions, Prime Rib Slathered with Radish Remoulade and Traditional King Cake.  

Teresa Hougen | General Manager of Dining Services| Morrison Community Living | Peace Village

Celebration Tuesday Winner for Week 7

This weeks winner is Cantata for their heart felt going away video for Brooke Roth, who will be moving to Texas to start another chapter in her life.

Memorial Service Meal at Westminster Place

Last month we had a memorial service and most of the guests were traveling from Germany  The dinner was for 50 people and we wanted to provide guests with the best experience possible.  Our dinner cook Victor Garcia was in charge of the party and did a fantastic job! The meal included Cabernet braised short rib with fingerlings and asparagus and lemon-dill poached salmon.  We finished the meal with homemade flourless chocolate cake.
Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place

Thursday, March 16, 2017

Mardi Gras at Westminster Place

Fat Tuesday here at Westminster Place was all about fat and flavor. Guests started their meal with a tropical mango-black bean salad followed by shrimp gumbo made with a dark velvet roux.  The first entrée was blackened catfish etoufee (smothered) with dirty rice made with crispy ground chicken livers and corn maque choux a Creole corn dish, garnished with Boudin (blood sausage).  The second entrée offered was chicken and sausage jambalaya served with bacon braised green beans.  We served warm peach cobbler for dessert.
M A R D I G R A S 
Westminster Place 

SOUP Shrimp Gumbo Holy Trinity | Dark Roux | Shrimp | Rice | Okra 

SALAD Black Bean and Mango Salad Avocado | Spring Lettuce 

Blackened Catfish Étouffée Fresh American Catfish | Tomato Pepper Gravy | Dirty Rice | Creole Corn | Cajun Boudin Sausage 

Chicken and Sausage Jambalaya Simmered Chicken Thighs | Kielbasa Sausage | Peppers | Onions | Tomatoes | Bacon Braised Green Beans 

DESSERT Peach Cobbler 
Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place