This month we invited residents to attend our "Pacific Rim" traveling chefs event. We took a contemporary spin on the vast offerings from those regions and will be replicating the menu throughout the Presbyterian Homes.
Chef Kris Salvador prepared the "Queenstown Slider"
New Zealand lamb | truffle tomato-mint jam | buttermilk blue cheese mousse
I prepared " Japanese Scallop"
seared Hokkaido scallop | soy caviar | sesame seaweed salad
Charles Daniels " Wonton Salad "
Stir fried shitake mushrooms | Thai peanut dressing | Asian vegetable salad
Chef Patrick Cleope " Latin Pork Belly "
ancho coffee rub | Peruvian potato salad | sunny side up quail egg
Chef Jose Tinoco " Pacific Salmon "
beet cured NZ king salmon | asparagus salad | saffron cream
Director Paul Stoddard " Yuzu Ginger Fizz Cocktail
gin | yuzu juice | ginger beer | mint
Residents and guests enjoyed the delicious food prepared in front of them. Next theme will be "farm to table".
Christopher Moore|Morrison Community Living|
System Executive Chef|The Presbyterian Homes