On Friday the 17th we had the pleasure of taking our chefs to Frillman Farms.
We have developed a great relationship with farmer Tim Frillman that has enabled
us to offer farm fresh ingredients to our residents and communities. Tim has
contributed an array of heirloom varieties including, tomatoes, peppers, winter
squash and onions.
Currently we are featuring tatsoi, red choy, white carrots,
arugula and long of Naple squash on our menus. This was a great afternoon for
our chefs to get down on the farm and have the connection with where their
ingredients are produced.
We thought it would be nice to do some cooking
outdoors and to cook our host lunch. So we grilled him a thick cut pork chop
and topped it with one of his fresh daily eggs and served it with some potatoes
and asparagus and cherry demi.
Christopher Moore
Regional Executive Chef-
Presbyterian Homes
Westminster Place
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