As the Sous Chef at
Smith Crossing, I’m always looking for new and innovated ways to have the
residents energized about food. I head up our monthly chef corner along with
our dietitian where we introduce new trends or themes that are occurring in the
culinary world. I love the opportunity to get creative and play with food. The
theme for this past month was “Is black the new black in foods?” The newest
growing trend is black-colored foods; not only are they unique and delious, but
they have many healthy benefits too. In Europe, there is a trend called “dirty
dining” where people get together and eat only black foods. I found this
concept extremely fascinating and wanted our residents to experience this new
craze. I made a black lentil salad with olives and red peppers. Along with
leafy spinach salad accented with black radishes, blackberry vinaigrette, and
black sesame seeds. As a dessert, a rosemary black fig infused cake and black
grape yogurt salad. The residents really enjoyed these innovative twists on
traditional ingredients. At Smith Crossing, I will continue to provide our
residents with new and delicious experiences for their taste buds.
Submitted by Monica Tooth