Food Waste Day

 At the community of  Immaculate Heart of Mary in Monroe,  MI we celebrate  food waste day every day!  On April 13, 2017 Chef Patrick was preparing grilled asparagus for the Holy Thursday meal.  When  Diane Collins, RDN asked him what he  was going to do with the end pieces he was cutting off he replied, ”I will be making a vegetable stock with them an use this stock in preparing the cream of asparagus soup we have on the menu  later in the week".

 

The bits left over after you trim asparagus needn't go to waste.  By adding the asparagus stock you can obtain a green grassiness color, but a rich and earthier flavor to the soup.  Create this  flavorful stock by dropping the woody ends  from a 1 pound bunch into 6 cups of water. Simmer for 15 minutes, and then strain. Use the stock to make any vegetable soup or as a tasty substitute for water when poaching or steaming food.

Farmers Markets from around the region

This month at Smith Crossing, the dining department hosted Farmer’s Market for our residents and employees.  With the assistance of Midwest Foods, residents and employees were able to shop for fresh produce.  Champagne grapes, guava, and rambutans drew much attention from the crowd, but the best sellers were peaches, plums, and mangos. The Farmer’s Market was a huge success.

Getting staff involved and engaged, our brand new Morrison Chef Caitlin Hastings and her crew pulled off a successful Farmer's Market benefiting the Activities department.  New this year, we served up sack lunches with a fresh made sub and beverage--a hit with both the Nursing Staff and Resident's family members.  After all that nutritious food, most associates followed it up with a piece of pie!

Christina Bodanza CDM CDP | Director of Dining Services ♦ Christian Rest Home

It was a GORGEOUS day here at NorthPointe Woods today! Chef Niocle chose the most perfect day to grill out in the courtyard! Our wonderful café team of Autumn & Hanna defiantly kept busy! We also had a mini farmer’s market with fresh fruit, vegetables and fresh baked sticky buns & cookies! We had great participation from both residents and staff!  We are loving the sunshine here at NorthPointe Woods!

Katie VanderStraaten

Dining Services Director I NorthPointe Woods 

Island Dinner Party at Westminster Place

This month at Westminster Place we held the annual parade a pig Island Dinner Party.  The event kicked off with a showing of our guest star "Crispy", a 30 lb pig which we slow cooked with a Caribbean inspired dry rub. 

Wahoo

 The menu entrees were slow cooked pork butt with a 72 hour dry rub, and garlic-herb marinated filet of Wahoo mango-kiwi relish prepared by Sous Chef Bolmarro Garcia.  Each entree was paired sweet potato-plantain hash, tropical vegetable medley, and a banana leaf garnish.

Pulled Pork

Christopher Moore

System Executive Chef-

Presbyterian Homes

Westminster Place

Locally grown strawberries showcased for superfoods at McLaren

On Thursday, June 11^th, the dietitians along with Chef Eric from McLaren Central Michigan took a trip to the local Mt. Pleasant Farmers Market in downtown Mt. Pleasant. They went on a mission to find berries to use in the Breakaway Café as part of their June Superfood promotional activities. They were able to find a local farm, Sun and Rain Gardens out of Ithaca, Michigan (approximately 25 miles south of Mount Pleasant). The farmer was selling multiple varieties of strawberries, including Honeoyes, Jewels, and Gallettas. Chef Eric and the dietitians, Layla and Emily, purchased one quart of each variety. With the help of student volunteers, they were able to find out the unique characteristics of the different varieties they had purchased. Instead of baking with them or putting them into different recipes, they decided to wash them and place the berries and their descriptions in the café for taste testing by our customers. Each strawberry had a unique flavor profile and everyone enjoyed being able to try locally grown berries!

Westminster Place Reunion Dinner

Recently at Westminster Place Chef Rob Campbell and I had a special menu planned for the board reunion party. The event began with a collection of passed appetizers followed by a three course dinner.

Appetizers
Deviled egg and prosciutto stuffed peppa dew peppers
Homemade smoked chicken empanadas with poblano cream
Lime poached shrimp on a mole bread crostini with avocado hummus and tomato foam

Salad
Romaine wedge, green goddess, horseradish havarti, pretzel toast

Entrees
Beet and blood orange cured salmon, Spring vegetables
Carved beef tenderloin with cherry-demi, Spring vegetables

Dessert
White chocolate pot de crème with berry coulis

The event was a great success and gave us the opportunity to try out some new dishes.

Christopher Moore

System Executive Chef-

Presbyterian Homes

Celebrity Chef Series at the Weils

The Celebrity Chef Series came to the Weils last week featuring the "Spice Goddess" Chef Bal Arneson. The residents were treated to amazing lunch followed by a food demo. While enjoying Chef Bal's menu at lunch of Lentil and Spinach Soup, Kale Salad, No Butter Chicken, Brown Basmati Rice and Lentil Chocolate Chip with Almond Cookies for dessert, Chef Bal walked around the dining room and personally spoke to every resident. Her time with the residents was cherished by all that attended. 

Following lunch Chef Bal did a demo of her No Butter Chicken recipe where she brought residents up on stage to help. The entire day was a huge success and the Weils is planning another Celebrity Chef Event next year!

David Snacki | Director of Dining Services | The Weils of Montefiore

Southeastern Michigan Director of Nursing Luncheon at EVH

At The Evangelical Homes of Michigan-Saline, we hosted the monthly DON meeting here where we had a chance to showcase some of the different salads we offer to our patients and residents.  Chef Jerry hand-carved beautiful flower arrangements out of fruit and also carved flowers out of carrots to add garnish to the variety of salads that were made. We featured a spread of five different salads; Chicken Caesar, Antipasto Salad, Norwegian Beef Salad, and a Greek Salad. For dessert, we had Chef’s homemade Banana Bread with Crème Anglaise.  It was a great opportunity to show the value of Morrison and our catering capabilities to all of the different DON’s from around southeastern Michigan, along with serving them some of our specialty salads that we have available at our Blossom Café. It was overall a great success!

Angela Ilievski

      ADDS

           &

Jerry Carpenter

       Chef

Earth Day at Brecon Village

On April 22nd, Earth Day, Chef Janet Nichols and GM Bridget Wilson held a grain tasting and education session at Brecon Village to highlight some of the whole grains that are featured on the menu and some that could be introduced in the future.  Residents and staff members received ideas on ways to incorporate grains and educated on the history.  Chef prepared several Indian Harvest grains including Sunrise Blend with Quinoa Flakes prepared with a touch of brown sugar and served with fresh fruit.  She explained that this could be a great substitute for oatmeal or other refined hot cereals.  White Quinoa was prepared in a cold Asian influenced salad.  Greenwheat Freekeh was prepared with a taco seasoning and served with tortilla chips to show that it is a substitute for meat in traditional taco recipes!  Farro and Teff were served plain to allow for a taste of the natural ingredients.  The education session was held in the common area outside before dinner which helps spread awareness of the grains that are on our menu that may not be familiar to all.

Bridget Wilson
General Manager of Hospitality Services
Evangelical Homes of Michigan

The Mooring's Reserve Dinner

On the 21st of April the Moorings of Arlington Heights hosted its' fourth edition of chef's reserve dinner in 2015

Sous Chef Kevin Chlada and myself themed the menu around the "awakening of Spring" with a light French influence.

Lisa Baumgartner, our dining room manager dazzled the residents with her wine knowledge as each of the 5 courses was served with its' own wine.  The dinner was a big hit with the residents and we were fully booked with 18 reservations for May's dinner the next day.  Below are the tidbits...

Spring Awakening at The Moorings

5 Courses - 5 Wines

To Begin

An array of Seasonal Vegetables and Textures in Full Display of Spring

Albero Rose, Spain 2013

Followed By

House Made Smoked Salmon & Goat Cheese Tortellini with a Spring Corn

Emulsion and Caviar

Les Portes De Bordeaux Sauvignon Blanc, France 2013

Intermezzo

Goat's Milk Gouda Blanc, Porter Beer Infused Irish Cheddar, Soft Ripened

Camembert, Gorgonzola Dolce with Traditional Garnishes

Schloss Biebrich Sparkling Wine, Germany 2013

And Now

Petit Filet with Fresh Water Blue Prawns, Truffled Yukon Gold Potatoes and Herb

Butter

Beneventano Epicuro Red Blend, Italy 2012

Finally

Crisp Fresh Baked Layers of Phyllo Filled with White Chocolate Mousse, Wild

Berries and a Chambord Liquour Glaze

Le Grotte Reggiano Lambrusco Dolce, Italy 2012

Silas Pinto

Executive Chef

Moorings of Arlington Heights

Homemade cupcakes delight off-site catering

The Membership Coordinator at The Weils was doing an off-site event. She requested any type of dessert so that she could showcase something homemade. We decided to make the Weils version of a Reese Cup Cupcake with a peanut butter filling. They went over great with all the guests. One of the guests at the event hosts an annual area hospital bake-off and invited us to compete next year!

David Snacki | Director of Dining Services | The Weils of Montefiore

All smiles at Oakwood Common

I can't imagine 10 extra people working in our kitchen for two days, let alone 10 chefs. But Oakwood Common agreed to do it two years in a row!!!!!! On behalf of all of the visiting chefs, I would like to extend a heartfelt thanks, and a tip of the toque, to Steve and the entire Oakwood staff, especially Chef Jamie and his brigade. Every single staff member that I encountered kept an amazingly upbeat attitude for the duration of the Town Hall event, AND, Steve and Dan even fed us. While the guest chefs were having fun, the Oakwood chefs were doing their prep wherever they could find a spot, sometimes on banquette tables (six of them set up throughout the kitchen), and constantly answering such important questions like, "Where can I find the brown sugar?" Most impressively, Oakwood's staff also continued to serve their residents the great tasting, good looking food they are accustomed to, despite all the goings on.    

Brian Brookman CEC | Executive Chef - Fulton Manor | 

Small Plates Dinner at Brecon Village

We presented an annual small plates dinner at Evangelical Homes Brecon Village.  This is a special dinner designed to showcase a variety of different foods in small two bite plates. We served six courses consisting of  French Nicoise Salad, Savory Swan, Surf and Turf w/ duchess potatoes, Carrot Sorbet, Sautéed Veg on top of a lentil and rice pilaf garnished with Teff, and finally; Individual Baked Alaska on top of a raspberry glaze. The menu pushes the boundaries on not only flavorful combinations, but also introduces more unusual food items and ideas. We also focused on a unique visual presentation. 

Janet Nichols, CC  l Executive Chef 

Truly Fresh Food Rules

One of the best culinary programs at Central Baptist Village has been the launch of our “Sandwich of Week”.  This is a 16 week rotating schedule of all types of sandwiches for our residents, staff and guests. The offering has been so successful that it has earned a place on our always available menu as a permanent offering.

In observance of Lent, the Culinary Team decided to make one of the weekly selections a “Caprese Baguette”. A Lenten friendly fresh Mozzarella, Tomato and Fresh Basil sandwich.  To make it a bit more special, Chef Davis made the mozzarella from scratch.

The sandwich was a big hit, and made better by showcasing our Food Rules.

Four Course Meal at Indiana Masonic Home

At Indiana Masonic Homes, we had our monthly "four course meal" which consisted of:

An starter of a trio appetizer plate with a prosciutto cup filled with spinach and cheeses, strawberry bruschetta, and a artichoke heart crostini

The second course was a Florentine onion soup

The entrée was crab stuffed shells with a Rosa cream sauce and 
Grilled pork tenderloin with a fresh sage sauce and roasted zucchini boats stuffed boursin cheese and bacon

For dessert we had a white chocolate crème Brule.
It was a big hit!

Ross Wilson

Handmade Packzi for Fat Tuesday

Happy Fat Tuesday! The culinary team at Cantata made 30 dozen assorted Packzi's for the residents and staff to enjoy.  We offered strawberry, raspberry, apricot and custard. Everyone got into the Mardi Gras spirit!

Brooke Roth

Director of Culinary Services

Cantata Adult Life Services

Heart Month: GO RED DAY Event At The Blossom Cafe!

At the Evangelical Homes of Michigan-Saline/The Redies Center of Rehabilitation and Healthy Living we held a wonderful heart event in honor of February being "National Heart Month." At the Blossom Cafe we had a live cooking demonstration with Chef Jerry and Culinary Associate Mark Taylor; they served Chile Rellenos, Cool Jimaca Slaw, and homemade Guacamole.

It was a hit! The jimaca slaw is a type of vegetable that is high in potassium and low in calories. It was a flavorful dish and everyone from the staff, to the patients, and residents who tried it kept coming back for seconds! We also had Christina Weber give nutrition and heart health information to our customers while they got their blood pressure checked.

    The American Heart Association donated education material to help with this event and a tool to help people understand what category their blood pressure falls in. The staff showed their support for this cause as well by wearing red! It was a successful, educational, and tasteful event!

-Angela Ilievski                

Assistant Director

  

-Jerry Carpenter

 Chef

-Christina Weber

System Director Nutrition & Wellness    

Handmade Polish Sausage at Central Baptist Village

Our Food Rules!

Polish Sausage is a favorite meal at Central Baptist Village. 

Despite the meal being enjoyed and requested often, one ongoing remark has been residents' food memory of their parents homemade sausage from when they were young.

So after discovering a old family recipe, Chef Davis Knight decided to bring house made polish sausage to our residents. Chef Davis made 25 pounds of sausage by hand using his grandfather’s sausage tools.  The residents enjoyed a real treat, served with Pierogies and Sauerkraut; the feedback was incredible.

And now, we have another food rules success story to add to our mission. 

Baking at its finest at IHM

It is Sunday Morning and Patti, (our famous baker) is hard at work making all kinds of donuts for the Sisters.  You just never know what kinds of donuts she will make.  She is always trying to give the Sisters a different kind for them to try.  The Sisters have told Patti how much they enjoy everything she does for them. That of course really made her day!  We make a lot of things from scratch every day.  We have a baker scheduled 7 days a week.  We even have a specialty oven that is just for baking. 

Fun, fall food happenings at Central Baptist Village

Fall Candied Apples for a good cause

The Culinary team at Central Baptist Village stepped up our Fall Season with Gourmet Apples.  We sold Carmel Pecan, S’mores, Chocolate with Crunchies and a Special Pink Chocolate Dipped Apple that proceeds were donated to the Susan G, Koman Foundation for Breast Cancer research and awareness.

Food Rules - Thrown for a loop!!!

 At Central Baptist Village we take our Food Rules very seriously.  This includes making our pizzas from scratch.  Our sauce, and our dough. We make our dough hand tossed style, tossed in the air… Mamma Mia!!!

Creepy Crawly Food Demo at Central Baptist Village

In the spirit of the season (no pun intended), Chef Davis treated (no tricks) the residents to an Octopus food demonstration that included the biology, food history and preparation of this seafood delicacy.

Residents loved the appetizer and many found a new love for this special treat.

kindest regards,

Davis

Davis Knight |executive chef