Schoolcraft Medical Care Facility
Route 66 Theme Meal for November
We focused on the WWII years which featured a meal of Beer battered fish, homemade potatoes salad, fresh cornbread, stewed tomatoes served with a strawberry shake. Tables were decorated with photos and placemats containing facts and trivia from the time period. We did a Dinner and a Movie Theme again as it went over very well, showing The Great Dictator by Charlie Chaplin.
Denise Greff | Director of Dining Services, Registered Dietitian
In celebration on Veteran’s Day our pastry chef at Smith Crossing made American flag cookies. Our residents enjoyed the patriotic cookies, and coffee, after a ceremony honoring our veterans. It was a pleasure for us to remember and recognize our residents, friends, and family who have bravely defended our country.
We had a Great Veterans day and diner day special all in one. We honored the Vets from Fulton Manor on a picture board and each Veteran came up told their story, about being in the armed forces. The residents enjoyed the rib dinner, and most of all the red white and blue dessert.
But the best thing about this dinner was that our recreation department is so excited that we are taking a trip down route 66, they when out and purchased Route 66 coffee mugs for all the tables on every unit. We plan to make many stops on route 66, and our recreational department is going to change the theme as we make each stop.
Jane Card |Assistant Director Dining Services - Fulton Manor
Veteran's Day at The Fountains at Franklin
Each Veteran's Day at The Fountains we celebrate with a Red, White & Blue themed dinner for all. We open our Café and invite all of our Veterans to a private dinner so they can enjoy the camaraderie and bring mementos to share with the other Vets. This year we even had two Tuskegee Airman in attendance! Also, two men that had been in training together reunited, not knowing that they lived at the same community! Dinner included Fried Perch & Chips or Steak w/Mushrooms & Onions with Twice Baked Potatoes and a Fresh Vegetable Blend. Soup was Navy Bean, of course and French Silk Pie for dessert.
Cheryl Naftel, CDM, CFPP, FMP