The Leadership and Board of Trustees of ECH gathered last Thursday evening to share in the joy of the season as a team.  Of course every ...

We themed our monthly chef's reserve dinner this late November around the abundance of fall food stuffs.  We hooked up with our Pre...

Today's harvest from the  Green Earth Institute for Villa St. Benedict: Pearl red & white Potatoes Rutabaga Watermelon Radis...

Every year the sisters of Villa St. Benedict put on an fundraiser dinner.  This year we set out to make it better than last.  With the help...

Butter-ccino from Rob Campbell On the 13th of October we had the pleasure of celebrating the traveling chefs initiative at the Moorings...

On October 22nd we explored the food and wines of South America at our monthly chef reserve-wine pairing dinner. The Courses were:  S...

Westminster's October reserve dinner was themed "Chef's Roots". The theme and menu for the dinner  was based on my chil...

On Friday the 17th we had the pleasure of taking our chefs to Frillman Farms. We have developed a great relationship with farmer Tim Fril...

The chefs at the Western Home Communities have been experimenting with a seasonal favorite for residents to enjoy on a weekly basis in Oc...

On July 30th we continued our traveling chefs legacy at Lake Forest Place from 4:00-5:30. The menu focused on light Summertime bites serv...

  The Corn Stalk   Hard Cider Brined Pork Belly All natural Six Point’s Farm brined pork belly, braised and pan seared served w...

Chef Bal Arneson visited The Episcopal Church Home last week to test some of her recipes with our residents and guests.  Starting with Lu...