Wesley Acres
Filet Mignon
leek sticks / pink peppercorn compound butter/ beet of the night
Halibut
tomato chutney / coconut curry sauce / micro sea spears
Grilled Asparagus
Parsnip Mash
Dessert
Champagne Cake
Episcopal Church Home
50 couples were treated to
our Valentine's Day Luncheon by Chef Rob Henry. We served a tossed
spring mix salad with dried cranberries, candied walnuts and topped with
raspberry vinaigrette. The main entree, Beef Wellington, was carved
tableside by Tim Knight, garlic mashed potatoes and fresh asparagus with
hollandaise sauce rounded out the meal. Dessert was chocolate crème
brulee and our drink of choice was a Cosmopolitan.
Smith Village
In honor of Valentine’s Day, to show appreciation to our residents, the
servers at Smith Village created candy grams and delivered them to each
room. The servers enjoyed this experience, as they were able to
brighten the residents’ days.
Four Seasons
Pastry Chef Kristen Mellis decorated a beautiful strawberry birthday
cake to look like a Sweet Hearts Box. Residents who celebrated February
Birthdays were extremely excited to see
the cake and it really made their night special.
Valentine’s Day at Oakwood Common
Culinary
Corner began the Valentine’s day celebration. The DDS gave the
residents in attendance home made chocolate cupcakes with
chocolate gnash and hand made royal
icing hearts. The history of Valentine’s Day and special memories of
this holiday were discussed. This was followed by a beautifully planned
culinary extravaganza composed of Italian Wedding Soup, Shrimp &
Lobster Sauce over Fettuccine or Chicken Breast
stuffed with sundried tomatoes, mozzarella & fresh basil. The
dinner was highlighted by a sweetheart cake with strawberries, whipped
topping, mint and a heart shaped sugar cookie.
