Chef Bal Arneson visited The Episcopal Church Home last week to test some of her recipes with our residents and guests. Starting with Lunch on Wednesday our Chef's Whim featured Chef Bal's Chicken and Quinoa Soup, Masala Beef Wrap with Dill Yogurt Sauce and Cucumber, Radish and Tomato Salad with Cumin Dressing.
Happy Hour was decorated with the bright vibrant colors of India with our own Nepalese staff outfitted in their native dress as they served our residents. The items served at Happy Hour included: Beef and Pea Turnovers, Yam and Sweet Potato Turnovers, Mint and Mango Chutney, Cilantro and Coconut Dipping Sauces, Cauliflower Pakora, Spinach and Onion Pakora served up with a choice of Hot or Cold Chai Tea
Our evening meal featured the following Chef's Whim of Lentil, Brown Rice and Spinach Soup, Curry Chicken Masala, Fennel Rice with Assorted Mushrooms and Coriander Broccoli and Garlic Asparagus.
Thursday lunch featured a Chef's Whim of Beef Vegetable Soup, Chef Bal Ground Chicken Wrap with Kale Pesto Sauce, Ginger Beets with Shaved Fennel
Even our administrations most fussy eaters tried and really liked the options served! For us, that is a big win!
Trisha Ohlsen, RD,LD | Director of Dining Services | Episcopal Church Home
