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On May 5th, the customers of the Break Away Cafe at McLaren Central Michigan, were greeted by Chef Eric Schiellerd and Dietitian Emily Woodcock for a sample of the featured Superfood of the month...Avocado!
Many of the customers were pleasantly surprised by the offering of baked tortilla chips and guacamole. Both items were prepared in-house and are part of the FIT criteria in which we follow. The nutrition information and recipe was shared by Emily while Chef Eric did a live demonstration.
This fun and interactive demonstration modeled how good food can fit into any celebration...especially Cinco de Mayo!
Housing Administrator, Julia De Hart decorated our cozy dining room with pinata's, colorful table runners, and festive decorations at River-Town Neighborhood in Detroit. She also provided Churrio's from nearby
Mexican Village Restaurant. This is our first Cinco De' Mayo Party with 20 plus guests attending in the dining room. Chef Mark Hobart cooked his famous Jerk Spiced Ribs, Soft Beef Taco's, Mexican Rice & Refried Beans. Fresh Pineapple was also on the dessert cart.
Mark Hobart | Director/Executive Chef
It has been a long standing tradition of the Morrison team, at Isabella Medical Care Facility, to do a Superfood demonstration each month. This event is facilitated by the dietitian Zanita Curtiss with support from Yolanda McCormack.
This month the team decided to expand on the tradition and to also initiate a strolling Superfood Tasting Cart. Our goal is to reach as many residents as we can and to share the health benefits. For May, Zanita and Yolanda prepared baked chips, guacamole, and salsa (all made in-house) for the residents to try on Cinco de Mayo. Many residents were pleasantly surprised and best of all many tried something new.
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Chef Paul helped the residents and their guest at the Fountains at Bronson Place to celebrate Cinco de Mayo with display cooking in the main dining room for dinner on Tuesday, May 5, 2015. As residents placed their orders, Chef Paul was at the ready to sauté steak fajitas and serve them with all the traditional toppings, including house-made salsa and guacamole. All the residents agreed that the smell of Cinco de Mayo was in the air as the aromatics of the meal wafted throughout the dining room.
todd shayler l assistant director of dining services l fountains at bronson place