Diversity in Food at Christian Rest Home

Our second diversity in food moment this month came about unexpectedly.  One of the Assisted Living Aides approached Dining Services for rolling pins:  For a cooking class she was holding with the residents for making "Banket" (pronounced Bon-ket).  This is an old word, Dutch treat, of almond paste filling wrapped with a flakey dough.  After participating in the class with the residents, Chef Grant began creating over 100 pounds of the taste memory for all our residents to enjoy, with many claiming it was "the best" they had ever had!  Good job to the whole team for going that extra mile for our residents.

Christina Bodanza, CDM, CDP
Director of Dining Services
Christian Rest Home

Wigilia Dinner-Christmas Eve at Felician Sisters Michigan

This year for Christmas Eve the Felician Sisters Michigan in Livonia celebrated with a traditional Wigilia Supper.  Similar to the Italian tradition of the Feast of 7 Fishes the Wigilia Supper is primarily fish with a few vegetarian dishes.  To keep the meal as traditional as possible the menu was listed in Polish, thanks to our new kitchen supervisor Michal Zinczuk (and in English for those of us that don't speak Polish).  Our menu included:

• Szczupack po Polsku-"Pike Polish Style", we used Rainbow Trout, poached with in white wine, lemon juice, diced vegetables and topped with a hard boiled egg and dill mixture.
• Kluski z Kapusta-"Noddles with Cabbage", a noodle casserole with sauerkraut, sauteed mushrooms and onions, and cream of mushroom soup.
• Pierogi-we serve two different kind for a local company, sauerkraut and farmer's cheese.
• Glazed Carrots
• Shrimp Cocktail-not a traditional meal, but it is a tradition here with the sister.
• Sledz-pickled herring
• Kolaczki-a homemade cream cheese based cookie filled with jam and folded.

The sister's were very pleased with the effort and thought that went into this years feast and we enjoyed learning a bit more about their heritage.  We look forward to many more.  

Phillip Emerson

DDS/Executive Chef

Felician Sisters Michigan

Scandinavian Cruise at Episcopal Church Home

Wednesday night we did a Scandinavian Cruise themed, Happy Hour and Dinner.  Happy Hour consisted of Aquavit to drink, Swedish meatballs, salmon rillette, pickled herring and creamy herring.  We decorated the Bistro with images of ships, captain's wheels, and captain's hats for the servers.  Moving into the dining room we served our full menu along with Salmon, gratin potatoes, rainbow chard, chocolate crème pie.  We had flags from various countries, special centerpieces with candles, image scenes on the doors. 

Can’t find aquavit? It’s easy to make your own by infusing vodka with herbs and spices.

Here’s how:
Though a few brands of aquavit are available stateside, we love infusing our own, customizing the flavors to make it unique. Start with one 750 ml bottle of light vodka (avoid any flavored or heavy brands). Add a sprig or two of dill, a few strips of lemon or orange peel (white pith removed), a slice of ginger, a teaspoon of fennel or caraway seeds, and/or a star anise pod. Infuse for an hour or two, then strain, bottle, and store in the freezer. Serve ice-cold as shots or mixed into a refreshing cocktail. –Mary-Frances Heck

Western Home Communities kicks off "Work It" workshop

WHC “Work It” Workshop Kick Off

 

Dining Services Manager Teresa Hougen took own your business one step further this past month with the launch of the Work It Workshop.  Focusing on the employees Hougen has developed an inservice that many employees flock to attend.  Hougen with team members; Wellness Coordinator Amanda Lynch, and Registered Dietitian Megan Peters. Hougen has put together a well rounded presentation that helps employees with every day items such as healthy living, and the importance of their jobs at the Western Home Communities.  

 

The meeting starts out with some healthy exercise.  Lynch provides a few simple exercises that boost employees moods and get them ready for the remainder of the meeting.  The focus is on using simple household products or their own body weight to perform each exercise.  Laughter fills the room as some employees have not done some of the exercises Lynch demonstrates.  

 

Once all are settled down, Peters explains the monthly highlights and encourages employees to always talk to someone on the management team with any questions comments of concerns.  Hougen concludes the meeting with allowing the staff to voice their opinions about the good, and the things that need improvement.  It has been a really healthy thing for employees to be able to have the freedom to voice their opinions and to be able to work as a team to correct them.  Hougen stated after the meeting; “I feel this is the best way to communicate with employees.  They understand the clear and transparent nature of my requests, and we are able to hear their side of things as well.  All in all it makes a stronger team.”  Hougen and team are looking forward to continued success with these work it workshops in the coming new year! 

Lake Forest Assisted Living travels to Scandinavia

Dining services in Healthcare partnered with the Activities team to bring Scandinavia to the Assisted Living residents at Lake Forest Place. The trip started with "Short Stories from Finland" followed with art projects such as painting Scandinavian prints and making Danish Xmas Paper Hearts. A Scandinavian trivia game was featured in the afternoon followed by a "wine and cheese social" discussing Scandinavian culture and journeys.

 The residents were later escorted to the dining room that was decorated in Scandinavian winter decor (evergreen trees, branches, snowflakes, and silver and gold ornaments and flags from Norway, Sweden, and Denmark). The menu consisted of Swedish Meatballs, Pickled Herring, Christmas Ham, Dilled Carrots, Boiled Potatoes, Buttermilk Biscuits, Bavarian Chocolate Cream Pie, and Cheese Danishes while servers offered wine and non-alcoholic punch. The evening concluded with the movie "Notorious" featuring the Swedish actress, Ingrid Bergman. The residents really enjoyed the themed day and food requesting for more events similar to this one.

Katie Kunkel, MS, RDN, LDN
Assistant Director of Healthcare Dining Services
Lake Forest Place

Holiday Gala at Westminster Place

At Westminster we host a number of holiday parties for the residents. This past week we hosted our Independent & Assisted Living Holiday Gala. We had a great turnout serving close to 350 people. The evening started with Champaign and passed Hors d'oeuvres then was followed by a four course dinner. Our staff did a fantastic job and the residents and guests loved the food.

 

 

Hors d'oeuvres
Boursin Stuffed Mushrooms
Roasted Fig, warm goat cheese, onion jam, walnut-raisin sunflower crisp
Prosciutto wrapped asparagus

Soup
Lobster Bisque

Salad
Brussels Sprouts
Roasted Brussels sprouts tossed with caramelized pancetta and cranberry balsamic

 vinaigrette set on a bed of mixed greens and topped with fried onions 

 

Entrée
Land & Sea
Beef Wellington set over Yukon whipped potatoes, julienne vegetables topped with a shrimp

 sword and laced with a roasted red pepper hollandaise sauce

Dessert
Triple Mousse Tower
Decadent chocolate cake layered with dark, white and milk chocolate mousse, finished with a raspberry sauce, an amaretto cream and fresh blackberries

 

 

Executive Chef

Rob Campbell

Westminster Place

White House State Dinner at Lake Forest

On November 23rd Chef Benny Cheung and I presented our "White House State Dinner " to 14 guests. The theme and menu inspiration came from a dinner honoring the British Prime Minister David Cameron. The menu theme was called "America's Back Yard" We took the menu and presented our interpretation of it so we could prepare it and plate it in the private dining room. However, we cannot take credit for the extravagant dessert that was prepared by Pastry Chef Robin. The theme is actual because the produce harvested at the actual dinner came from the White House gardens. They are able to have produce flourish year round because they use "hoop houses" this is a hoop of plastic that traps in the warm air during the day to prevent plants from freezing at night and results in year long harvest. We also quizzed quests with White House trivia to add a little entertainment which everyone enjoyed.

 

The Menu

Potato Crusted Halibut with Shaved Brussels Sprout-Bacon Salad

Lollo Rosso Bouquet with Caramelized Shallot-Tarragon Vinaigrette

Pan Seared Filet of Bison with Red Wine Reduction, Potato Hash and French Green Beans

Warm Lemon Pudding with Lingon Berry Coulis and Spun Sugar

Christopher Moore

System Executive Chef-

Presbyterian Homes

Westminster Place

Indiana Masonic Home's Dinner and a Movie

 

Dinner and a movie at the Masonic Homes consisted of stuffed porkloin and tilapia, over wild rice and some fresh green beans and baby carrots. It is always a lot of fun!

Chef Reserve Dinner at The Moorings

On November 21^st, The Moorings hosted their Chef Reserve dinner.  Eight residents and two guests signed up and were waiting for Chef Silas Pinto and Chef Jason Madel created for them.  There were five courses; each course was paired with wine.  The evening started off with a sweet bonus treat.    

Sweet Bonus Treat- Pumpkin Pie Martini

1^ST COURSE

HOMEMADE PUMPKIN AND GOAT CHEESE GNOOCHI SAUTEED IN CINNAMON SAGE BUTTER, AUTUMN SPICED CREAM, CRISPY PANCETTA

OYSTER BAY SAUVIGNON BLANC 2013, NEW ZEALAND

2^ND COURSE

CRISPY SEARED DUCK BREAST, ROASTED SPAGHETTI SQUASH, BUTTERED BRUSSEL SPROUTS AND BLACK CURRANT GASTRIQUE

GRAFFIGNA MALBEC RESERVE 2011, ARGENTINA

3^RD COURSE

HORSERADISH TRUFFLE CRUSTED TENDERLOIN MEDALLION, PARSNIP & SUNCHOKE PUREE, BABY ZUCCHINI AND BURGUNDY DEMI-GLACE

NAPA CELLARS CABERNET SAUVIGNON 2010, CALIFORNIA

4^TH COURSE

FRIED SOFT-RIPENED BRIE WITH CRANBERRY-APPLE CHUTNEY AND SPICED PUMPKIN TOAST

SANDEMAN FOUNDERS RESERVE PORTO, PORTUGAL

5^TH COURSE

CHOCOLATE COCONUT PUDDING CAKE, PUMPKIN ICE CREAM AND CARAMEL

ANEW REISLING 2012, WASHINGTON STATE

The Residents told Chef Silas and Chef Jason this has been the best and how much fun they all are having.  Next month our Chefs Reserve Dinner will revolve around a Classic Victorian Christmas Menu.  I am happy to say that we are already fully booked with sixteen residents.     

Waffles on Wednesday at Wexner

  Residents were able to watch their waffles being made, and were offered a variety of toppings such as, bananas, fresh strawberries, homemade whip cream, chocolate sauce, sprinkles and more!   The residents enjoyed the display cooking, and it was a great opportunity for Jason to get to know our residents.

Whitney Wensinger
Director of Dining Services

James King Home Reserve Dinner

On Friday, November 15, 2013, the King Home hosted a Reserved dinner for 15 guests in the Huss Gallery. The event sold out within two days of the original promotion day. All four courses were paired with a wine and every guest enjoyed the wonderful meal prepared by Chef Kevin Chlada and Chef Chris Moore!

Garrett Cook

Director of Dining Services

James C. King Home/ Ten Twenty Grove

Having fun with Wonton Wrappers

Have Fun with Egg Roll Wrappers 
by Executive Chef Carol Ardell

I found myself with some leftover eggroll wrappers after our Traveling Chef event here at Weinberg so I created a dessert called: Wonton Apple Bundles.

Wonton Apple Bundles (2 dozen)

6 peeled and cored apples

1 tsp almond extract

1 tsp ginger

½ allspice

¼ tsp nutmeg

¼ cup brown sugar

1 tsp cinnamon

½ cup almonds

Oil

Butter 

Powdered sugar in a shaker

24 wonton squares or eggroll wrappers cut into fourths

Warm water for dipping

1.       Dice the apples and then mix with the seasonings and extract.

2.       Sauté the apple mixture in butter til soft.

3.       Place each wrapper inside a sprayed muffin tin to form a pocket and fill each wonton wrapper with the apple mixture.  Fold over edges and seal with water then brush with some oil.

4.       Top with a few almonds.

5.       Bake in a 325 degree convection oven for 15-20 minutes or until golden brown.

6.       After cooled, top with powdered sugar.

 

October Reserve Dinner at Lake Forest Place

Last month we decided to embrace German cuisine in a more formal manner through our monthly reserve dinner.  Chef Benny Cheung and I collaborated on the menu by elevating some of the favorites. We staged the private dining room so at least one component of each course could be prepared in exhibition style and all dishes were plated in front of our twelve guests.

The first course: Pan roasted rainbow trout with cucumber -dill salad
Second: Cheese and beer soup with pumpernickel croutons, grilled sausage skewer and chive foam
Third: Pretzel crusted pork tenderloin with beet puree and German mustard cream sauce
Fourth: Sauerbraten with a potato cake and white asparagus
Fifth: Cashew nut battered Cambazola with dried fruit
Sixth: Homemade pear tart with vanilla bean whipped cream and cherry flambé

The DDS Denise Ellis paired German wines with the meal.

The event was a success and next month we will be preparing a menu from a State Dinner served at the White House.

Christopher Moore

System Executive Chef-

Presbyterian Homes

Extreme Chocolate Cream Pie!

Chocolate cream pie, the ultimate feel-good comfort food...To the next level!  For the Board Meeting Dessert this month left over chocolate mousse was piped on top of a crisp shortbread crust, and topped with sweet mascarpone and amaretto cream.  A chocolate harp and shard of shortbread added height and elegance.  One board member commented "Lets hurry up, that dessert looks delicious!"

Christina Bodanza, CDM, CDP
Christian Rest Home

Home for the Holiday's bake sale with employees draws a crowd

Employees at the Western Home Communities were able to put on a different hat than they are used to this past week.  Baking up delicious treats for other residents to buy for the upcoming holiday season was quite the experience.  There were many different kinds of recipes that many of the staff members had not seen before, as well as some all time favorites.  Pumpkin pies, pecan pies, and all things apple were flooding the tables, but favorites like dutch letters, cranberry tarts, and other homemade treats made their way in to the bake sale. Employees were able to converse about all the goodies and many of them were able to get stocked up for their meals they were either going to, or were serving at their own home.  It was a great opportunity for fellowship and a tradition that the Dining Services Team hopes can continue in years to come. 

--

Amanda Lynch, Wellness Coordinator
Western Home Communities

Chefs Corner October 2013 at Indiana Masonic Home

For chefs corner we did a white chocolate mousse covered in toasted almonds with a cranberry glaze.

 

Also for chefs corner we had a quinoa-cranberry salad with a home made vinaigrette for a healthier alternative, both were liked!

 

Election day dessert is a great memory for Thalman Square residents at WHC

A patriotic display was created for the residents in the memory support area at the Western Home Communities Tuesday.  It was a delicious strawberry shortcake that residents delicately ate.  With the help of Chef Thomas White, there was also discussion of what election day is, and how many people around the country would be doing their civic duty and voting.  Many of the residents were then flooded with memories from long ago about elections and different people who took office.  It was a great time had by all to just reminisce, and potentially trigger some memories that were buried deep in their mind.

 

With Chef's eager attitude and willingness to sit and talk with residents many of them left with big smiles on their faces, and the continued hope that Tom would come back and visit them soon with goodies in hand! This display has become a bi-weekly event in Thalman Square and will continue to be a hit with residents in the future.

--

Gary J McCurdy, CDM, CFPP

Dining Services General Manager

Western Home Communities

Spooktail Hour at AM McGregor

Attached are some pictures of our annual Halloween event, "Spooktail Hour".  Our appetizers were "witch hats" made with Hershey kisses, and eyes with brains (colored feta cheese with some olives).  Our drinks came with a worm, and our residents enjoyed activities (puzzles) as well as the movie of Halloween shorts made by our supervisor cook, Robert Wade.  Genna White (assistant director) went all out with the decorations!

Jon R. Smith

General Manager

Oktoberfest at United Presbyterian Home

Residents and staff celebrated Oktoberfest on Wednesday October 23.  Barb Zook, newest cook at the United Presbyterian Home is showing off the appetizers and desserts prepared.
Residents enjoyed:
Bratwurst with Sauerkraut 
Apple and Kraut Crullers,
Cheese and Bacon Puffs
Bavarian Cream in Chocolate and Strawberry
Black Forest Cake

The activity Department made Oktoberfest punch:  1gal apple cider, 24 oz (2bottles) shock top honey crisp apple wheat beer, one Granny Smith apple sliced, drizzled with caramel and frozen.  Place frozen apples in punch to keep cold. 
The band Keys & Squeeze-accordian and keyboard played and Department Heads got together with the residents to do the chicken dance-What Fun!

Ellen Anderson-Kieffer

Harvest Fest at AM McGregor

Wednesday, October 23, 2013

FALL HARVEST LUNCHEON

Sweet Corn Chowder or

Roasted Beet Salad   

Creole Salmon Cakes with Horseradish Cream or

Ohio Maple Glazed Pork Medallions

Sweet Potato & Bacon

Braised Kale

Pumpkin Cheesecake

                                                      Warm Apple Cider