Friday, May 26, 2017

Nurses Week appreciation at Christian Rest Home

 Our Nurses Week celebration kicked off with a facility wide Associate Appreciation Party!  We created a photo booth with an original Nurses Uniform, and had non-nursing staff sign a giant card.  With a few skill games and a sweet treat,  the whole team got to get in on the fun.

Christina Bodanza, Director of Dining Services

Celebration Tuesday Winner


This is our Celebration Tuesday winner video for this week featuring the Young Region at the Zone 4 meeting and CCC in St. Louis.

video 

RUNNER UP: We celebrated many of the great moms at EHM Senior Solutions Sterling Heights. We learned and celebrated why they love being a mom - a fun and meaningful way to connect! Happy Mother's Day!
The Team at EHM Senior Solutions Sterling Heights

video


Thursday, May 25, 2017

National Nursing Home Week Celebration



National Nursing Home Week is a wonderful time to celebrate culture, residents, and staff. This years theme was the spirit of America. Sanilac Medical Care Facility celebrated with a Hawaiian Luau.  
The main attraction was the pig of course. The menu included Roasted Pig, Coconut Rice, Hawaiian roasted vegetables, Hawaiian style coleslaw, and Luau pineapple cake.

Billie A. Duvall, CDM, CFPP |

The Waters of Highland Park: Mother's Day Buffet Extravaganza


Mother’s Day at The Waters of Highland Park was a festive event featuring brunch with Mimosas and Triple Berry Proseco Spritzers, a variety of starters and sides, a carving station and sweet desserts. Served from 11:30 am to 1:00 pm, the delectable offerings included:

Caprese Skewers
Grilled Vegetable and Pimento Cheese Hummus Pinwheels
Mini Iceberg Wedge with Berry Vinaigrette, Toasted Pecans and Cave Aged Blue Cheese
Curried Couscous Salad with Grilled Shrimp, Feta and Fresh Mint
Sweetcorn Succotash
Garlic Grilled Asparagus with Olive Oil and Lemon
Horseradish Dijon Whipped Potatoes with Caramelized Onion
Parmesan Herb Risotto Cakes
Lemon Herb Chicken with Champagne Sauce, Tomato Provencal and Balsamic Reduction
Chef Carved Herb Crusted Prime Rib au Jus
Strawberry Shortcake and Brownie “Sundaes”
Tina Plant | Sr. Marketing Manager | The Waters Restaurant Group

Wednesday, May 24, 2017

April in Paris at NorthPointe Woods


At the end of April, we celebrated our new annual April in Paris event! Residents in Independent and Assisted Living enjoyed wine and hors d’oeuvres followed by a delicious Leg of Lamb dinner in the dining room. 
 All of the residents got dressed up and were very excited to attend the event. Fresh spring flowers and French music really set the scene! A great time was had by all! Can’t wait to do it again next year!
 Katie VanderStraaten
Dining Services Director I NorthPointe Woods

Tuesday, May 23, 2017

Reserve Dinner at Hoosier Village

We had another Reserve Dinner at Hoosier Village in Indianapolis on Friday Night. Our main goals were to engage the guest, have a fine dining meal and to tell a story. All courses symbolized the transition from winter to spring/summer. REC Camden Cox and team prepared a fantastic dinner, the residents and families are still talking about. We even have a video of our dessert finale. 
Our Appetizer was called "Kings Delight:"
A Quenelle of Rice (snow) wrapped in Smoked Salmon and Nori. 
Topped with Pickled Ginger Caviar and a Jasmine & Green Tea Air.
Finished with micro Greens (spring sprouts), Pickled Ginger, Sriracha and Soy Ginger Reduction.
Our Salad Course was called "Spring Cleaning."
It was designed to clean the palate and then down a fresh layer of fat for the courses yet to come.
Cucumber bowl filled with Heirloom Tomatoes.
Topped with Spring Greens, tossed in a Meyer Lemon Vinaigrette (palate cleansing).
Finished with Pea Shoots, Sliced Avocado (fresh layer of fat) and Chive Oil. 
Main Course was the "Circle of Life."
Sous Vide Beef Tenderloin.
Pommes de Terre Puree and Spiral Cut Spring Vegetables.
Finished with Cabernet Sauvignon Reduction, Chive Oil and Micro Greens.
 
Last but not least the "Birth of Spring."
It featured a Magic White Chocolate Sphere which symbolized the snow melting away, while the Pistachio cake inside symbolized the grass that will now show and grow.
CO2 Charged Pistachio Cake filled with Meyer Lemon Curd. 
Encompassed with a White Chocolate Magic Sphere.
Finished with a Raspberry Reduction.  

Camden Cox
Regional Executive Chef

Friday, May 19, 2017

Celebration Tuesday Winner


VSB culinary celebrates our mothers for Mother's Day with a tribute to our staff's moms, a special Mother's Day brunch, and a Happy Hour outside! We are so grateful to all the mothers who gave us our great staff!

video

June Promotional Ideas


Month of June
Black Music Month
Corn Month
Cucumber Month
Country Cooking Month
Dairy Alternative Month - hold an informational promotion and have flyers or a class about lactose intolerance and the wide variety of options for those that suffer with it. (ex. have a soy milk taste testing with difference flavors)
Lemon Month
Mango Month
Iced Tea Month
Rose Month - hold an informational promotion about edible roses with recipe examples

Days in June
2nd - Rocky Road Day: serve rocky road ice cream as your ice cream feature or make rocky road brownies for dessert
3rd - National Donut Day: change up your breakfast pastry to showcase a local bakery or a new homemade recipe
5th - Happy World Environment Day: if you haven't started a recycling program in your kitchen for paper and cans, now would be a great day to start it and promote the change to your residents
6th - National Chocolate Ice Cream Day: instead of the usual chocolate ice cream, see what other unique chocolate ice creams your provider has - Chocolate Raspberry, Dark Chocolate, White Chocolate Cheesecake, etc.
8-9th - Banana Split Days
10th - Iced Tea Day: offer different types of flavored teas at a meal, have your RD or chef present the benefits of tea, have a tea party on the patio with iced teas
11th - Corn on the Cob Day
12th - Peanut Butter Cookie Day
16th - Fudge Day
16th - Fresh Vegetable Day: this would be a great time to have a farmers market! Contact a local produce company or farm and have them visit your facility.
17th - Root Beer Float Day
22nd - National Chocolate Eclair Day: serve chocolate eclairs, but make a splash with them! Place clothed tiers on a table and showcase the eclairs with fresh berries and chocolate shavings. If you do not have a formal dining room to do this in, place it on a decorated cart and move from unit to unit, serving "tableside".
25th - National Catfish Day: line diner baskets with colorful wax paper and serve a catfish with hushpuppies and coleslaw dinner
18th - Sushi Day

Thursday, May 18, 2017

Zone 4 Local Meeting


In April Debbie Hanchett's MCL managers attended and participated in a Zone 4 meeting at Eastern Michigan University.  Debbie did an outstanding job presenting on best practices within our region to various other sectors.  
The veg-centric menu was presented with a modern touch, including cauliflower cakes and other small bite items made from scratch.
We are all looking forward to future networking events with other sectors!