Twinkling lights in trees, bright yellow sunflowers, the delightful scent of fresh rosemary and sounds of Sinatra all greeted our residents as they entered the candlelit dining room.
We started with a taste of local heirloom yellow cherry tomatoes, basil and fresh mozzarella and fresh cracked pepper, followed by a whole leaf Caesar salad with house-made focaccia croutons and fresh grated Parmiggiano Reggiano.
Third course was Orecchiette pasta with Bolognese sauce made with pancetta, beef, ground pork, carrots, Barbera d'Alba wine and lots of time and love garnished with a flash-fried Michigan grown basil leaves.
The meal was finished with a lovely white chocolate and strawberry cream cake and coffee.
Upon service of the third course I finally had a moment to go into the dining room and mingle with the residents, but something special happened as I approached the dining room, all I could hear was silence, I peeked my head in the doorway and watched as each diner took a bite, some with smiles not only on their faces but in their eyes, others simply with their eyes closed. As any chef will tell you it is a remarkable moment and feeling when you know you have truly made an impression on your diners with food you have poured yourself in to.
As a team, we transported our residents to Italy for an evening of laughter, friends and food and they are still talking about it!
melindaslane | Director of Dining Services Chef- Breton Terrace