Friday, December 9, 2016

Holiday Market Stand at Villa St Benedict

The holiday market stand at Villa St. Benedict advertises special promotions in the Bistro. Throughout the month of December, we will be featuring baked holiday goods such as Christmas cookies, cupcakes, pies, and truffles along with wine gift baskets, Hot Cocoa Bar, and holiday catering information. The residents love the stand and it attracts many of our guests as well as residents to our special events and promotions.

Katie Kunkel, MS, RDN, LDN | Director of Culinary Services | Morrison Community Living |­ Villa St. Benedict

Thursday, December 8, 2016

November Heirloom

For November's Heirloom submission, we selected resident Betty Hutchinson's Pumpkin Mushroom soup!  It was inspired by the plentiful pumpkin and the mushrooms that were grown by many in her native state of Delaware. The soup was a perfect blend of sweet and savory and Betty had rave reviews after we served it.
Megg Geiger| Hospitality Manager| Morrison Community Living|
Brecon Village, Evangelical Homes

Wednesday, December 7, 2016

Upscale Experience at the Fountains at Bronson Place

Beginning on December 1st, our culinary team backed by Chef Emily and DDS Andrew have rolled out to the residents a new upscale featured item for Thursday's dinner. Each week, Chef Emily will prepare a special entrée in addition to what is already offered. To start, she prepared "Haystack Tenderloin". This consisted of slow-roasted beef tenderloin with a red wine reduction ladled over top, followed by grilled portabella mushrooms, golden-fried onions and garnished with diced red peppers. Residents have enjoyed tonight's meal very much and are already looking forward to next week's upscale entrée!

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

Tuesday, December 6, 2016

Celebration Tuesday at Cantata

Celebration Tuesday is in full effect! This past Tuesday, we at Cantata celebrated one of our employees, Maryah Lupa, baby shower. Our staff collected money for a gift card and we got to enjoy some delicious cake. It was nice to have the staff come together and celebrate.
Good luck to Maryah! We will miss you!

Lesya Shoorgot | Service Manager | Morrison Community Living

Friday, December 2, 2016

Christian Rest Home goes ON STAGE with Diversity and Inclusion

A quick lesson in Diversity with On Stage training at Showtime...We had a new associate stand at the front of the room, and asked all team members who liked to have their picture taken to line up behind her; and those that didn't like to be photographed to line up behind them.  Then we had the associates in front fan out to "shield" the camera shy.  They had fun, while learning a valuable lesson in team work!

Christina Bodanza, Director of Dining Services

Thanksgiving Dinner at James King Home

James King Home and Ten Twenty Grove celebrated Thanksgiving with a gourmet feast of:

Garlic and Sage Roasted Turkey
House Made Turkey Gravy
Cranberry Cornbread Stuffing
Classic Green Bean Casserole
Candied Sweet Potatoes with Mini Marshmallows
And Fresh Baked Rolls at Every Table

The residents invited their families and were excited to tell us how much they and their families loved the meal! I have to give a big thank you to my staff for making the holidays so enjoyable for our residents and families. 

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

Thursday, December 1, 2016

Heirloom Recipes at The Fountains at Franklin

For our Thanksgiving Brunch celebration, we incorporated November's Heirloom recipes into our meal.  The Heirloom Cornbread Stuffing was a big hit, as well as the traditional green bean casserole and sweet potatoes. 

Chef Austin hand-carved the turkey in the dining room to the resident's delight.  Sweet potato and pecan pies rounded out the feast for those who have room left for dessert.
  Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

Veteran's Day Dinner

Our Veteran's Day Dinner is always a great reminder of the amazing people we take care of each and every day.  This year, our WWII airplane mechanic Priscilla was surprised with candy and flowers from a fellow Marine!  #respect 

Christina Bodanza, Director of Dining Services

Wednesday, November 30, 2016

Turkey 6 ways at Western Home!

300 Independent Living Residents and guests at Western Home rely on us to provide a wonderful Thanksgiving buffet and we always come thru.  Starting Tuesday morning prior to Thanksgiving we cook Turkeys for our Thanksgiving feast.  With only a double stack convection and 2 still ovens we must begin the process well in advance.  So everything was ready to go in the oven Thursday morning....UNTIL

Lead cook Chuck Weber opens the walk in cooler to a warm breeze!  Yes, our walk in cooler went down sometime Wednesday.  Even though it was temping at 39 on Wednesday night, Thursday morning it was at 55.  The internal temp of all the food was also at 55 so we had NO TURKEY, NO HAM, NO PEELED POTATOES!  Potatoes, no problem, start peeling.  Ham, we were able to round up enough from our Assisted Living Communities to get us through.  Turkey though, that's a tough one.  We had prepared 18 birds that week for our IL residents.  From our Assisted Living we were able to get 4 that were most likely going to be extra.  So that left us with the simple task of getting 14 more birds and cooking them in under 2 hours....

Called our local grocery store to see if they had any extra turkeys they could sell me from their buffet...Nope.  He said all they could do was get me some fresh turkeys.  Got to the store and found a chef working there that used to work at Western Home.  He was able to get me 4 fully cooked, partially thawed, turkeys.  That should buy me a little time.  I grabbed 8 fresh birds and 2 foil wrapped frozen breasts and flew back to Western Home.

Back at the shop we fired up the grill, the fryer, the flat top, the steamer, the convection ovens, & the still ovens.  For the next 70 minutes we were cooking turkey with every piece of cooking equipment we have except for the microwave, and it was GOOD!  The best pieces were the ones that were started in the deep fryer and then finished on grill outside.  Great teamwork today at Western Home and as stressful as the situation was, it was a blast.  Thank you Teresa Gronowski, Norman Grant, Kristi Ponder, Loula Malone, and all the other employees that made this another successful Thanksgiving meal with many happy residents.

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

Morrison Directors Meeting at Smith Crossing

This month Smith Crossing hosted the Morrison Directors Meeting.  Chef Davis Knight prepared a seasonal menu for lunch.  He created a Harvest Salad with fresh apples, pomegranate seeds, and pecans tossed in a house made maple honey vinaigrette.  
For dessert he made pumpkin mousse with candied pumpkin seeds and falling leaf sugar cookies.  The meal was enjoyed by all!

Kara Superczynski
Dining Manager
Smith Crossing

Tuesday, November 29, 2016

Celebration Tuesday at Western Home

Celebration Tuesday with a 6 foot sub! We celebrated this past week for many things.
Celebrating our new employees at Western Home and congratulating them on selecting the best department to work in.

I always tell our new employees that they have selected the best department to work in and I tell them why.
  • Great team atmosphere
  • Great food, with enough for all to enjoy
  • Great leaders
But most of all - We have the opportunity to make the biggest difference in the lives of the residents we serve.  We personally craft and touch the foods that the residents are eating and we have more one on one contact than any other department.

We have 3 milestone employees on our team that celebrate this month.  At Western Home we celebrate employees anniversaries every 5 years.  We had two employees that have been here for 5 years and one for 15 years.  One of the 5 year employees is Julie Barth, one of Morrison's great leaders in our nursing area. As we do every day we are celebrating our team of great employees, great leaders, and great people.

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

Polish Themed Meal at Smith Crossing

Smith Crossing hosted a Polish themed dinner for residents in Independent Living. Kara Superczynski, hospitality manager/former Morrison sous chef, made homemade spinach and potato pierogis and Chef Davis Knight wowed them with his hand-made Polish sausage, a recipe he learned from his grandmother. 
The residents really enjoyed this home cooked meal and enjoyed seeing what Smith Crossing’s staff is made of!

Kara Superczynski
Dining Manager
Smith Crossing

Monday, November 28, 2016

Reserved Dinner James King Home and Ten Twenty Grove

We had Chef Brian Kempf's first reserve dinner at James King Home and Ten Twenty Grove on Friday, November 18th. Chef Brian and his head cook, Gabriel presented a 5 course meal with wine pairings in our Huss Gallery for a record high 17 people!

The night started out with a luxurious Lobster Bisque Made Fresh in House, which we paired with our House Chardonnay.

Second course was a Tomato & Hand-Made Mozzarella Salad
Tomatoes were marinated in a balsamic reduction while cucumbers were marinated in a basil oil!
Paired with a 2014 Pinot Noir from Lynfred Winery in Roselle, IL

Third course was Scallops 5 Ways
The different scallops were; Seared with Fruit Salsa, Poached on top of Gazpacho, Scallop Wellington, Bacon Wrapped, and Lemon Butter Poached.
Paired with a 2012 Riesling from Lynfred Winery in Roselle, IL

Fourth Course was Seared Duck Breast with Lavender Honey
Duck was expertly prepared with a lavender honey glaze, balsamic reduction and served with purple potato & roasted golden beet.
Paired with a 2013 Cabernet Franc from Lynfred Winery in Roselle, IL

Fifth course was Trio of Dessert
Prepared by our in-house pastry cook; Chocolate Cake, Blueberry Cheesecake, and Pumpkin Crème Brule.
Paired with our house Champagne

All the residents left feeling full with big smiles on their faces and have already started asking when the next dinner will be. I have to thank my amazing team for all their hard work and dedication to James King Home and Ten Twenty Grove!

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

Monday Motivation from Elly

Friday, November 25, 2016

November Diversity: Team Building

For this month's diversity, we worked on team building.  I think the staff enjoyed the program based on their participation.  We asked questions to help determine how we felt about our jobs, and how we expected to get them done with full staff and when we are short-staffed.  We talked about job expectations for all positions.  We have several new team members so the conversation helped to make them feel more comfortable.  By talking through all of the issues, the group said it made them feel closer as a team. 

Alan Miller
Weinberg Community