December TASTE!

We finished our last tasting of the year.

The theme was nuts so I chose to call it nutcracker in the spirit of Christmas.

 Each tasting on the menu featured the variety of nut used in that dish with some fun facts to entertain the guests.

 

The first tasting was called COCONUT SNOWBALL and consisted of 1 1/2 oz eggnog and 1 oz of coconut rum, garnished with a cherry.

 

 

The second tasting was prepared by my Sous-Chef Mario Radilla and he chose to make MACADAMIA BREADED JUMBO SHRIMP with pina colada sauce and a Polynesian coleslaw.

 

 

The third dish was prepared by one of my cooks named Randy Matson and he chose to do a dish consisting of a vegetable boqueuet with SWEET POTATO PECAN MASH and pork tenderloin medallions with a DRIED CHERRY PECAN SAUCE.

 

 

The fourth and final dish was homemade yule log filled with HAZELNUT BAILEYS  cream cheese, topped with dark chocolate ganache and garnished with frozed peppermint-chocolate foam and a white chocolate Christmas tree.

 

 

We are looking forward to starting another year to "Taste"

November TASTE!

BIRD IS THE WORD

For November I wanted to feature the "bird" in a different way.

 

 “The Yuppie Pilgrim”

To begin the tasting we gave our residents a cranberry-orange vodka martini coined the "yuppy pilgrim" to integrate the Thanksgiving theme.

"Double Fried Fowl”

The second tasting was the double fried fowl which consisted of a fried turkey chimichanga with avocado-lime cream.

"The Nested Egg”

The main dish was called the "nested egg" and consisted of a deviled egg topped with fried turkey skin and served ontop of a bed of sauteed spinach with Hollandaise sauce and complemented with Irish white pudding sausage and chicken-apple-gouda sausage.

 

“Oh Sweet Bird”

The final dish "oh sweet bird" was prepared by one of my cooks Kevin Chlada. He made smoked turkey bacon ice cream with candied bacon, bourbon sauce and pecan crusted apple bread pudding.

Chef's Table at Three Crowns Park

The dining services team at Three Crowns Park is featuring "Chef's Table" every Wednesday night in one of the three dining rooms throughout the community. This mobile cooking table is a great way to showcase our culinary team's talents while providing an interactive experience with the residents. The table was a hit and very popular among the residents. Here is Chef Pedro preparing cooked-to-order Rib-Eye Steak with Blue Cheese crumble.

January 2013 Promotions

Monthly
Apple
Asparagus
Apricot
Artichoke
Hot Tea Month
Polka Music Month
Hot Soup Month
Oatmeal Month

Daily
1 - New Years Day
2 - National Buffet Day
3 - Drinking Straw Day
3 - National Chocolate Covered Cherry Day
5 - Bean Day
7 - Orthodox Christmas
7 - Tempura Day
8 - National English Toffee Day
12 - Fruit Cake Toss Day
19 - National Popcorn Day
21 - Martin Luther King Day
22 - Rid the world of fad diets Day
23 - Pie Day
24 - Beer Can Day
24 - Peanut Butter Day
26 - National Peanut Brittle Day
27 - Holocaust Memorial Day
29 - National Puzzle Day

Traveling Chefs: Chateau Girardeau

 

 

Chef Bruce Mullins, created a Duck Rissotto served with asparagus, cremini mushrooms, and sun-dried tomatoes with a choice of parmesan or gorgonzola cheese.

Chef Robert Henry, who recently acquired his Executive Pastry Chef certification from the American Culinary Federation, dazzled everyone with his stuffed toffee, walnut, and brown sugar crab-apples served with a brown butter cake and calvados cream.

 

Chef Kathy Whiley, brought her culinary masterpiece by impressing our residents and their guests with Blue-Point Oysters: Oyster shooters and Smirnoff Vodka. She also served Blue cheese Grits with seared Irish scallops and roasted corn relish.

 

Residents and guests were amazed with all the different flavors that the travelling chefs brought to the table. "It's different but good!" as more and more guests reach for 2nd's.

Gingerbread Houses at Smith Village

This past December the Smith Village team worked together to create a gingerbread village. The cooks and utility aides creatively constructed a post office, a dog house, Ginger's Pub, a hospital, a church, and many other decorative houses.

The houses were on display in the main entrance area, where residents and their families could stop by and take a look. The team had a great time making their gingerbread village and were proud to share it with the residents.

Oakwood Common's Culinary Corner Holiday Celebration

 

Weekly Culinary Corner at Oakwood Common has produced an incredible relationship between the residents and DDS. At the weekly meetings we honor all holidays and significant events but the December Holidays are special. We talk about the spirit of giving and spending time with family and friends. The entire culinary staff took a moment to come out and take a bow and the group gave them a warm Culinary Corner "Thank You" for everything they do. These special times are the ones that make working for Morrison at Oakwood Common special. Happy Holidays!

 

 

Culinary Corner: Holiday Cookie Countdown

Just in case you need some addition holiday cookies ideas...

 

Our own blog has a section: Holiday Cookie Countdown 2011! Check out some easy holiday cookies that we featured last year.

Steve, at The Black Peppercorn is blogging a holiday treat each day! Pictured above are his Cashew Butterscotch Bars and he even has a recipe for Almond Hard Candy.

 

 

And if you are looking for some savory holiday snacks, Eat Your Heart out is showcasing pinwheels, roasted chickpeas and vegetable pizza.

 

Culinary Corner: Veggie Patties

How do you like your veggie burgers?

 

Are they tough?

 

Do you have them on the menu just in case you have a vegetarian guest?

 

Go over to The Magic Saucepan to see how easy Veggie Patties are to make...and they will taste great!

Entertainment at Mother Angeline McCrory Manor

Mike Elston's son Mitchell performed on Friday November 23rd at Mother Angeline McCrory Manor during the tailgate party for the Residents. This was the Michigan vs. OSU game, so it needed some entertainment. Mitchell wore his Pickerington North High School Drum Major uniform, but quickly donned an OSU baseball cap when done performing. Mitchell is the first Drum Major in Pickerington North's history.

Recycling Put to Good Use at Lake Forest Place

From wine corks to Centerpieces. One of our residents is pretty handy by crafting all kinds of things with used wine corks that we collect for him from dinner service. He usually makes bulletin boards out of them but for the holidays he makes centerpieces for the table tops in our Health Care Dining Rooms.

Oktoberfest at Four Seasons

 

 

 

Fall Birthday Cakes at Four Seasons

Sous Chef Camden Cox and Pastry Chef Kristen Mellis collaborated to make our fall Birthday Cakes Special for our residents. Attached are pictures of our October Jack O' Lantern decorated birthday cake, which was an orange swirl cake with butter cream icing. Also attached is our November Birthday Cake which was a Cinnamon & Brown Sugar Swirl Cake with butter cream icing and decorated like a turkey.

Culinary Corner: AM McGregor's Fall Promotions

 

Baked Stuffed Apples (with homemade granola) for a fall dessert.

 

Crab cakes entree was a feature during Seafood Month.

 

Crab legs were a feature during Seafood Month.

 

We continued our farmer's markets, featuring the fall harvest and our residents and staff love them!

Creativity at Four Seasons Retirement Center

On October 26^th we had our annual Oktoberfest here at Four Seasons Retirement Center. In the days leading up to the event Our Executive Sous Chef, Camden Cox spent close to 15 hours total carving three different pumpkins for our, “WOW” factor. We worked closely with a local, fresh produce market to get these over grown pumpkins. We got two pumpkins, one weighing 54 lbs. and the other weighing 65 lbs. We also bought a gourd weighing 25 lbs. In the 54 lbs. pumpkin we carved an ordinary Jack-O-Lantern. On the 65 lbs. pumpkin Chef Camden carved a very elaborate Oktoberfest design. On the gourd, he carved, “Four Seasons 2012.”

After Chef Camden had successfully completed all pumpkin carvings, he worked with another local, fresh produce market to get the hay bales and mums that he needed to complete his marvelous center piece. All residents and staff were floored, and absolutely in awe, at his fabulous design. Through this he has built an ongoing relationship with two different local produce markets that we will work with in the future.

December 2012 Promotional Ideas

Monthly Promotions

Bingo's Birth Month - have your dietitians create a nutrition bingo in a lunch and learn!
National Tie Month - it's not really the best promotion, but it is a good excuse to get your servers looking GREAT!
Quince Month - here is some information about quinces as well as recipes
Root Vegetable Month - from roasted to fries to gratins...create something new.
Worldwide Food Safety Month - print out food safety tips for employees and residents

Daily Promotions

4th - National Cookie Day - Christmas cookies are probable already on your to-do list. Remember that your residents used to bake cookies for their families when they were able. Use these cookie recipes and have a baking day so they can enjoy holiday baking.
7th - Cotton Candy Day - Cotton Candy Cupcakes, Cotton Candy Cake
9-16th - Hanukkah
12th - Gingerbread House Day - many of our accounts created gingerbread houses for the residents. Allow your staff to decorate their own for a great engagement activity!
12th - Poinsettia Day
14th - Monkey Day - no...no monkeys in the facility! But, why not try a monkey bread for breakfast or a dessert?
16th - Chocolate Covered Anything Day - choose something unique as a flavor combination...bacon and chocolate, avocado and chocolate, or even dried fruits
21st - Crossword Puzzle Day - use an already made puzzle or create your own for the residents or your employees. Ask the activity staff to help facilitate a crossword activity about food.
23rd - Festivus
24th - Christmas Eve
25th - Christmas Day
26th - Candy Cane Day - please don't just place candy canes on the tables...click on the link and create something new for dessert.
26th-1st - Kwanzaa
28th - Chocolate Day
30th - Bacon Day
31st - New Year's Eve

Halloween at Oakwood Common

 

Halloween is a special time at Oakwood Common. Our dietitians carved this larger than life cheeseburger, the staff dressed for the occasion, and the dining rooms were decorated for the event. This is the type of event that makes residents feel at home. It triggers thoughts and memories of their earlier days with family. Next event, “Thanksgiving”.

 

 

Veteran's Day Brunch at Westminster Place

 

Mimosas and Shrimp Cocktail

Prime Rib Aus Jus and Airline Chicken Breast with Maple Mustard Sauce

Savory Rice Pudding, Green Beans with Bacon & Onions, Whole Grouper Chef Station

 Bacon & Sausage Links, Oatmeal Pancakes, Antipesto Salad,

Tossed Green Salad, Fresh Fruit, Muffins & Croissants, and Assorted Desserts

Over 300 residents were served! Great job to the Westminster staff!

Ladies Spa Day at Jacobetti Home for Veterans

 

   The 2^nd Annual Ladies Spa Day was held on Wednesday, November 7 at Jacobetti Home for Veterans in Marquette, Michigan.  Ladies with connections to the home were invited to enjoy a day of pampering and feasting. There were 35 ladies present for the event, a few were Residents of the home, but most were daughters or wives of Residents.

    Morrison Senior Dining provided the feast with Deli Sandwiches, Crudités and Dip, Fresh Fruit Salad and a Variety of Pies with Ice Cream.

    The pampering, donated by local Salon personal, provided manicures, hand waxing, facials and massages.

     This day of relaxation gave the ladies a relief from the everyday stress involved with being separated from their loved ones. The event was a huge success and sure to be repeated again.  

 

 

Halloween at the Terrace

 

For Halloween, the Terrace served a truly goulish feast that was enjoyed by all.

 

 

  Special praise was given to the Stuffed Goblin Heads and the Baked Rats!