For our diversity activity, the team came up a French menu. The first course Lisa
came up with a Coquilles Saint Jacques because she likes scallops. It was a
rich creamy dish with gruyere cheese.
The second course was a chicken celery consommé done by Dave, who is a new employee. It was his first time making one and it turned out wonderful.
The intermezzo was a pallet cleanser which was made by Teresa who loves
blackberries. It was very much liked by the residents.
The main course was done by John and I which was snapper en papillote, steak au
poivre, saffron duchesse potato, and haricovert green beans.
The last course was a lemon soufflé baked by Jane. This whole activity really brought the team
together and we all learned some new things about food and each other. It was a
great time and activity.
