Thursday, February 22, 2018


Today at NorthPointe Woods, we celebrated Canadian Maple Syrup Day with maple green smoothies. When hearing the ingredients, the residents were a little hesitant but once they tried them, they were pleasantly surprised!

Maple Green Smoothie
3 cups Spinach
3 Avocados
3 Bananas
Juice of 3 Lemons
6 TBSP of Maple Syrup
1.5 cups Yogurt
3 cups Apple Juice
3 cups of Ice Cubes

Throw in a blender, mix and enjoy!

Katie VanderStraaten
Dining Services Director I NorthPointe Woods I

Wednesday, February 21, 2018

Lake Forest Teaching Kitchen

At lake forest we celebrated our client management staff members by inviting them to participate in the first day of our teaching kitchen. They were able to cook alongside with our Executive Chef Taras, giving them pointers and learning nutrition facts from our Director of Dining Mia. They all had a blast making Cauliflower and Sausage Pasta and were able to sit down and eat after the cooking class.

Brian Kempf
Assistant Director of Dining Services
Lake Forest Place

Teaching Kitchen for Resident Engagement

 Last week we had the opportunity to work with our residents and staff in the pop up teaching kitchen.   
We held the event over three days packing in as much as we could in the 90 minute session with lunch and plating techniques.  

We had 12 guests paired up at six stations and was full each day.  The event was very well received and a lot of fun.  We look forward to next time. 
 Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place

Tuesday, February 20, 2018

Encore Present Pantomime at HCMCF

Residents at Huron County Medical Care Facility were introduced to the art of Pantomime in January. Residents were invited to a demonstration by the Dining Services department. Freshly made crepes with strawberries and cheese fondue was served as the residents watched videos of Marcel Marceau, Charlie Chaplin, Harpo Marx and even Michael Jackson doing the moon walk. They learned about the history of mime and famous performers such as Marcel Marceau. Then the residents enjoyed a game of charades to have their own hand at performing pantomime by demonstrating food based activities like “baking a cake”, “flipping pancakes” or “eating an ice cream cone”.

In keeping with the Pantomime theme, a French meal was served to the residents later in the week. The lunch featured Beef Burgundy, Coq au Vin, Potatoes Gratin, Ratatouille and French Bread. Dessert included Strawberry Mousse and Chocolate Eclairs. The tables were set with a unique centerpiece representing Pantomime. It was a clear box, like the box a mime is stuck in, with white “gloved” hands holding a red rose. The centerpieces were such a hit that the residents requested them to stay on the tables for the rest of the month.

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

2018 Employee Survival Kit at HCMCF

After a long holiday season and then starting 2018 with illness and fighting the flu, team spirit had started to decline in Huron County Medical Care’s Dining Services department. In an effort to get the department back into the habit of building each other up instead of tearing each other down, a “survival kit” was given to each person during the first Dining Services meeting for 2018. 
This kit reminds each co-worker to be patient and understanding with each other. Everyone enjoyed receiving their kit and it has already started to take effect. The team spirit has already increased and staff has been overheard quoting lines from survival kit to each other.  It promises to be a good year at HCMCF!
Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility

Friday, February 16, 2018

The Cheesecake Steals the Show!

We had our monthly Chef's Reserve Dinner recently, which our residents said this was the best one yet. We had 5 different courses accompanied with sorbet palate cleansers and 2 different wines to please the soul. The highlight of the already delicious meal was Chef Emily's cheesecake. The rich and dense cake was complimented with various fresh berries, raspberry glaze and an amaretto whipped cream. One of the guests, who is a passionate and accomplished baker - even a tough critic when it comes to desserts - stated that this was the best cheesecake that she has ever had! The rest agreed, it was a decadent and memorable dessert!

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

Celebration Tuesday Winner

Central Baptist celebrated Valentine's Day Karaoke style this year for all staff! Staff from all departments had the opportunity to showcase their talent or just have a blast acting silly! Featured in the video you can see "Cody and the Cooks" stepped up to the mic to sing My Girl - starring Culinary supervisor Cody with Executive Chef Phu and Chef TJ!

Thursday, February 15, 2018

Wellness Session at EHM Senior Solutions

The Dietitians at Saline Evangelical Homes treated the residents to a breakfast cooking demonstration that included green smoothies and Belgian waffles. Residents also learned the history of the Belgian waffle and were able to enjoy one fresh from the waffle iron. The attendees had never had spinach blended into a drink and were surprised how good it tasted! Enjoy the recipe provided to help achieve your recommended 5 servings of fruits and vegetables a day.
Cinnamon Apple Smoothie

1 cup apple juice
1 pear, cored and sliced
1 apple, cored and sliced
1 cup fresh spinach
1 teaspoon ground cinnamon
1/2 cup ice

Pour apple juice into a blender; top with pear, apple, spinach, cinnamon, and ice in that order. Cover and
blend until smooth.

Submitted by Rebecca Round, RD

Wednesday, February 14, 2018

We Will Miss You, Ann!

This past Tuesday we had a celebration of our employee Ann Erickson who has worked here at North Ridge for 2 months shy of 25 years, and decided to retire and help take care of her grandchildren; as her daughter has another due in a few weeks.   When I started at North Ridge and became Ann's supervisor there wasn't a week that went by that residents, family members, or other staff didn't stop me and tell me what a gem Ann was.  

It wasn't long that I realized what a gem she was, when I was given a tour of the facility she met me in the 2 West dining room and said, "this is my dining room" and she meant it, she ran that area like a well oiled machine.  On Ann's days off the residents would say "Where is Annie?" 

At her retirement party the 2 West dining room was packed with family members, residents, and her family all gathered together to wish Ann well.  Our past resident council president took the microphone and spoke and said "I don't know what I am going to do, Annie is my best friend" 
This is what I think we all strive for in our careers in healthcare and Ann had achieved it.  Ann you will be missed but you touched so many lives in the 24 plus years you were here. 

Esther Hagen | Nutrition Director  |North Ridge Health and Rehab

Tuesday, February 13, 2018

Village of East Harbor Chili Cook Off

Village of East Harbor competed against 26 other chili’s at this year’s Winterfest Chili Cook-off.  The event was hosted by New Baltimore’s Lions Club.  We made a BBQ Brisket Chili that everyone couldn’t get enough of. It was garnished with a homemade cheese cracker and green onions.  In the end we took home first place people’s choice award.

Chef Brian Williams
Morrison Community Living
Village of East Harbor

Friday, February 9, 2018

Celebration Tuesday Winners

This weeks WINNERS are: Peace Village and Central Baptist Village

We wanted to create a video to share how we are implementing The Hospitality Experience and how celebrating each other builds a strong team.

The video is of the Ribbon Cutting Ceremony for the Community Art project at CBV.  The project was a year in the making and encouraged all staff and residents to paint a canvas.  The canvas’s are now on display as you enter our community for all to see.  A few staff members were asked to speak about their art experience, featured in the video are: Jose our Housekeeping Lead and Stacy our Nutrition Care Manager.

A Journey Like No Other

A.D.A.P.T. (Advanced Development and Planned Transition) is a program designed to identify and make ready unit level managers for promotion to multi-unit level positions.  The program consists of six rigorous modules, with a comprehensive project to focus on creativity, innovation, and hands-on learning with senior leaders.
 My journey with ADAPT provided an invaluable experience, from shadow opportunities with RDOs in various sectors, acquiring new leadership skills through programs such as Situational Leadership, networking, to presenting my final project to senior leaders.

Christina Weber
Evangelical Homes of Michigan

Thursday, February 8, 2018

Chef Brandon's TASTE

Chef Brandon did an absolutely fantastic job with his first Taste experience with the residents. Brandon decided to teach the audience a little bit about his German heritage by teaching them how to make his grandmas delicious German meatballs and sauerkraut. His grandmothers recipe converted those who did not like sauerkraut into huge fans! For dessert he demonstrated a delicious sabayon with macerated strawberries. Brandon worked so well with the residents and they left feeling full and excited for his next Taste!

Liz Blume | Assistant Director of Culinary Services
Villa St. Benedict

Wednesday, February 7, 2018

Encore: Pantomime Theme Meal at Sanilac Medical Care Facility

Savory Shrimp Crepes
Coq au Vin
Au gratin Potatoes 
French Green Beans
Creamed Peas
 Chocolate Cream Puffs

Billie A. Duvall, CDM, CFPP |