Holiday Parties from Around the Region

This was my first Holiday Open House here at Shore Pointe Village. I must say, these folks sure know how to put on a display! We had beautiful decorations done by Bellisario Florists, and carolers from Greenfield Village.

Culinary staff prepared traditional holiday treats, such as cookies and pies. Our coffee station, with Starbucks specialty syrups and cocoa, did not stop! The hi-light of our dessert display had to be Chef Juan. He did the most amazing Bananas Foster. There was not a nook or cranny of the whole building that did not smell like vanilla, butter and brown sugar!

A first, but a new crowd favorite, was our cookie decorating station. We wanted something fun for our younger guests to enjoy and share with their grandparents.

Looking forward to next year’s party! Happy New Year Everyone!

stacy henderson  | director of dining services | morrison senior living at shorepointe village

Christmas cheer made it's appearance here at The Gilbert Residence with almost 100 guests including our very own Reindeer!  It was a young female that visited every residents room without showing a moments fear.  Santa trained her very well.

Dinner was a served affair with prime rib, grilled vegetables and roasted red skins.  The meal ended with a delicious pumpkin roll. 

Teresa Clark

Director of Dining Services

Gilbert Residence

We held our Resident Christmas Party here at Hope Village on Friday, December 12^th!  We had a great turn out with resident and their families!  There were many hors d'oeuvres and wine to choose from, along with a great dessert display.  Santa, one of his elves, and Mrs. Clause showed up for the festivities too!  The Grinch even made an appearance!  This was a great night enjoyed by all!

Angela Leman | Director | Hope Village

Brecon Village Holiday Open House

"Have Yourself a Merry Little Christmas"

On December 14th Brecon Village in Saline, MI celebrated the holiday season with an open house for residents and guests.  The theme of the event carried out the diner days, radio days era of the 1930s and 1940s.  Our vintage decor helped to carry the theme throughout.  

Chef Janet Nichols and Food Service Manager Karle Downing and their team prepared a menu that pleased all guests!  The menu included a macaroni and cheese bar, ham carving station, baked brie with cranberry relish and crackers, stuffed mushrooms, mini crab cakes, cherry bourbon glazed meatballs, phyllo cups with herved mascarpone with fresh grapes, seasoned shrimp kabobs with mozzarella balls, fresh basil, and blackberries, wreath shaped vegetable platter with dip, antipasto platter, and hummus display.

Desserts included chocolate barks, truffles, candied nuts and christmas cookies, and pizzelle cookie making action station.

The following pine cone cheese ball was a hit! 

Ingredients

1 1/4 cups whole natural almonds

1 (8-ounce) package of cream cheese

1/2 cup real mayonnaise

3 crispy cooked bacon slices, crumbled

1/2 teaspoon dill weed

Salt and pepper

1 tablespoon chopped green onion

Sprigs, for garnish

Directions

Preheat oven to 300 degrees F.

Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.

Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.

On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.

Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.

Serve at room temperature and spread on crackers.

Recipe courtesy Amy Sedaris

Bridget Wilson | General Manager of Hospitality Services

Fulton Manor stops in Chicago on the Route 66 tour

This December Fulton Manor combined its independent living resident holiday dessert gala with the beginning of our journey down Route 66. We are going to visit different towns and cities along the way and, of course, we started in Chicago. Our recreation therapy department decorated the coffee shop with memorabilia and changed the coffee mug centerpieces from a Veteran's day theme to a holiday one. During the month we featured Chicago hot dogs for our diner days special, and they were very popular, but the main event was the dessert gala. This was our best attended holiday event, with 150 taking part, including many family members.  

There was a wide variety of finger desserts (a large share of them opportunity buy products), as well as cheese and crackers, fresh fruit and a vegetable tray. The star of the show was a served, individual, Peach Melba Flambé. We used peaches that were peeled and frozen this past September. A huge Chicago Union Station gingerbread house was also part of the display. A surprising number of residents expressed fond memories about visiting the station at one point in their lives. Next stop: Springfield, Illinois.

Brian Brookman CEC | Executive Chef - Fulton Manor

Radio Days from around the regions

We are will on your way down route 66.  We have to stop and have a Chicago Hot dog, it was as good as every one said it would be.  We sold out the residents loved all the toppings.  Many residents said ( That was the best tasting Chicago Dog just like I remembered.)  Now we are no your way to the 50's and 60's Juke box days.  So far we have had lots of fun on the road.  Looking forward to a fun filled road trip!

Jane Card |Assistant Director Dining Services - Fulton Manor 

On December 23rd, The Weils hosted our third and most success Diner Days "Route 66" Event. We served 50 out of our 84 AL Residents a delicious meal prepared by Chef Greg Grace. He served is Award Winning Chili with a Bacon Cheese Burger and Curly Fries. For desert we had assorted old fashion pies. All while the residents enjoyed music playing from the 30's and 40's. The diner days placements were a big hit with residents and the client.

David Snacki
Director of Dining Services

Thursday was the second stop of our traveling diner here at the Fountains At Bronson Place! Residents and staff followed the Route 66 signs to our Baked Potato Bar which had lots of delicious toppings, and don't worry we didn't forget the best part, Chocolate Milkshakes and Root Beer Floats! Everyone had a great time and can't wait for our next stop in two weeks!

katie vanderstraaten I assistant director I

At Schoolcraft Medical Care Facility our final Radio Days meal took us to post World War II America. We served Chili Dogs, French Fries, Wax Beans, Tropical Fruit, and Mint Chocolate Shakes. As in the past we also had trivia and fun facts on the placemats along with postcards and photos from the era. Overall the elders thoroughly enjoyed this last of the Radio Days meals.

Homemade Cannolis at Villa St Benedict

Chef Jeremy did a great job preparing Chocolate Chip Cannoli desserts for the Marketing luncheon last Thursday at Villa St. Benedict. Each week, the Culinary Department teams up with Marketing to offer unique and exciting specials for Lunch and Learn Thursdays and Dine and Discover Wednesdays.

Katie Kunkel, MS, RDN, LDN | Assistant Director of Culinary Services | Villa St. Benedict

Holiday Resident Party at Smith Crossing

We kicked the holiday season off a little early this year at Smith Crossing.  On December 5^th, the dining department worked hard to put on a holiday party for our residents and board members.  The residents and guests enjoyed appetizers and desserts such as shrimp cocktail, carved beef tenderloin, carved rack of lamb, fruit and cheese, smoked salmon, cream puffs, and cheesecake bites.  We opened a full service bar that everyone enjoyed while listening to the live singer belt out Christmas songs.  The evening was another to go down in Smith Crossing history. 

Flipping our stress away

Today’s event in Blossom Café was a fun experience for all who attended.  Chef Mark suggested the idea of creating an on-display lunch where he would highlight his favorite dish – an omelet.  Chef lined up several pans, assorted fresh vegetables, and a fresh orange for garnish.  Meanwhile, Angella, RD, was educating team members and residents about the benefits of the ingredients and how they assist in lowering stress levels.  Chef took every opportunity to teach the group how to craft the perfect omelet, describing the perfect pan, temperature, ingredients, and other aspects. 

The Team at Evangelical Homes of Michigan – Saline

Holiday Celebrations from around the Regions

Holiday Employee Party at VSB:

Villa St. Benedict hosted an employee party for the culinary team at Lisle Lanes featuring Pizza, Soda, and bowling! The staff had a great time dressed in their favorite Holiday sweaters. Below is the bulletin board created to display all the fun photos taken at the party. 

Katie Kunkel, MS, RDN, LDN | Assistant Director of Culinary Services | Villa St. Benedict 

In celebration of the holiday season, The Dining Department at Smith Crossing teamed up with the Human Resourses Department to throw a Christmas Party for our employees.  Our staff was overjoyed with the spread that Chef Ryan prepared.  The luncheon included a full salad bar, baked ham, skirt steak tacos, twice baked potato casserole, fresh green beans, and baked pasta.  After lunch, the employees enjoyed coffee and desserts as the mingled and took pictures in a photo booth.  

We held a Snowball Festival at Mother Angeline McCrory Manor.  This was a fun way to interact with the staff and loosen up before Christmas.  Dining services management team set up the wonderful buffet of free food.  A Karaoke machine and snowball fight castle provided entertainment.  Castle photo (Mike Elston "DDS"  and Cheryl Vanderpool "Dining Services Associate")

Michael Elston, CDM

Director of Dining Services

Mother Angeline McCrory Manor

Our Resident Holiday Open House at Evangelical Homes, Saline was enjoyed by the residents and families alike, they were treated to a macaroni and cheese station with choices of lobster, bacon, broccoli, tomatoes, scallions, and mushrooms, which they requested there favorites and were prepared for them. We also had carved Top round of beef, Carved ham, and Many Many desserts which they really enjoyed.

Gerald Carpenter|Executive Chef|

On Wednesday, December 10th, the Philanthropy Department at Masonic Pathways threw their annual Christmas party.  And of course Morrison prepared the food for this event.  The party was attended by over 200 residents and guests.  Chef Tonya and her staff make hot and cold appetizers and displayed them in a Christmas theme.  Needless to say everybody was very happy with the treats and display. 

 david deyoub | morrison senior living, Masonic Pathways

December resident engagement at Fulton Manor

This is the fifth year of gingerbread house decorating at Fulton Manor and we had our biggest turnout ever. First, I bake and assemble the houses ahead of time over the weekend so the royal icing has time to solidify.

 14 houses were put together for this year's decorating event but altogether, with party centerpieces and coffee shop displays, we have decorated 19 so far. 

Then, the candy is divided ahead of time with each table getting a nice assortment along with a good amount of cement (royal icing). Finally, the residents have at it with a fair amount of frosting-filled, finger-licking, and candy-munching thrown in.  What we are especially proud of is the support we get from the rec-therapy staff and the wide variety of residents that participate. Fulton Manor is a continuum of care facility with not only independent living, but assisted living, nursing, and dementia care as well and all levels were well represented this year. One table of four had 3rd year veterans from a memory care unit and they basically decorated the house this year on their own. Later this week we will assemble them into a village (if I get my display piece done).     

Brian Brookman CEC | Executive Chef - Fulton Manor 

Foodology at Smith Village

This past week, Chef David Somerfield featured his monthly foodology demo, where he introduced the residents to a beef tenderloin crostini with baby arugula micro greens. At his culinary demo he not only educated them on the culinary applications of micro greens, but also discussed with the residents the many nutritional benefits of micro greens, and where they can be found. The residents had a great time learning about this dish and enjoyed tasting it even more. They have asked that it be placed on the IL menu for them to enjoy regularly.

Superfood Show on the Road!

We took the "show on the road" in Sterling Heights for Superfood Awareness!  One of the common communications from staff is that they are unable to attend the wellness events due to being too busy or not being able to leave their areas.  So this month we decided to take the superfood to them!  Our focus was legumes.  We prepared a variety of legume snacks for all to try.  We visited nursing stations, break rooms, and admin. offices!  Many were trying items for the first time and thanked us for bringing healthy options they would have never tried before! 


Christina Weber MS, RD
System Director, Nutrition and Wellness
Evangelical Homes of Michigan

Hanukkah Dinner at The Fountains at Franklin

Here at The Fountains at Franklin, we try to celebrate all of the holidays every year.  December is a very busy month with Christmas, Kwanzaa, New Years Eve, and the first one this year, Hanukkah.  Though our dining rooms were already decked out with Christmas decorations, we added Hanukkah décor to the mix for a very festive first night of Hanukkah dinner.  The menu included traditional fare of our homemade Matzo Ball soup (which rivals any Jewish deli), Stewed Chicken, Beef Brisket, Latkes and fresh broccoli & carrots.  

Cheryl Naftel, CDM, CFPP, FMP
Director Dining Services
Morrison Senior Living

The Fountains at Franklin

Festive Centerpieces for the Holidays

The team at Smith Village created these new, festive centerpieces for the dining tables.  Residents have been commenting on how much they enjoy them!

Shannon Bein
Dining Room Manager
Smith Village

Yummy black bean cupcakes at Saline

Evangelical Homes Saline hosted an event at Play and Learn Children’s Place daycare located just downstairs. The kids had the opportunity to decorate their own black bean cupcakes with a variety of toppings. Chef Jerry, Angella (dietitian), Jen and Mark, 2 dining associates were all on hand to explain the ingredients, the process of cooking the cupcakes, discuss the nutritional aspects, and of course to do the fun work of assisting the kids decorate the cupcakes. Once the kids learned how the cupcakes were made, why black beans are so good for us, and finished decorating the cupcakes, they were able to dig in to a pre-lunch snack! It was a wonderful opportunity for everyone, adults and children alike to have a little fun and learn from each other. 

ECH Chapel Celebration

Chef Rob Henry’s final big event at ECH was his crowning glory.  The St. Luke’s Chapel Celebration was a carol and literature readings and included the Bishop and other Episcopal dignitaries.  Following the service a reception was held featuring the following items, plus!  Dessert were Golden Eggshells with Chocolate pot d’crème.  

The savory items of the night included: Imported Cheese tray with sliced baguettes and fig jam, Charcuterie platter with grainy mustard and horseradish cream, Shrimp cocktail, Rob’s famous Crab Cakes with spicy mayo, Boursin stuffed mushrooms, Beef Empanada, Mahi Mahi Ceviche with plantain chips, Hibachi beef skewers with dipping sauce, and Spinach Artichoke Dip.  The wine was flowing with sparkling Apple Cider as an alternative.  We will miss Rob’s creativity and skills.

A School Wide Celebration and the Michigan School for the Deaf

On November 25, 2014 all students and staff were invited to an Annual Thanksgiving Buffet at the Michigan School for the Deaf.  Students, including our youngest “residents” at 2 and a half years old, and staff enjoyed a traditional Thanksgiving Meal with Pumpkin and Apple Pies and Apple Cider for Dessert.

It is a day that brings everyone together including office staff, teachers, support staff, administration and most importantly our students. Morrison Associates proudly wore turkey hats especially to the delight of our little ones. It was a very successful day and fun was had by all!

Nicole Cochran

Director of Dining Services

Michigan School for the Deaf 

Autumn Abundance: Moorings Chef's Reserve Dinner

We themed our monthly chef's reserve dinner this late November around the abundance of fall food stuffs.  We hooked up with our Presbyterian Homes farmer buddy Tim Frillman and put together a menu around his late harvest.

We paired each course with European wines and had some rave reviews, especially with the match of the Cotes de Provence and turkey liver pate.

We have 10 residents already signed up for this month's dinner and are hoping for 2 more to fill our private dining room!

Here is the soiree in a detail: 

1^ST COURSE

TURKEY LIVER PATE WITH PERSIMMON MUSTARD AND SQUARES, TOASTED BREADS AND HOUSE MADE MINI CUCUMBER PICKLE

Cotes de Provence, France 2013

 2^ND COURSE

FREE FORM LASAGNA WITH ASSORTED AUTUMN MUSHROOMS, TRUFFLED MARSCAPONE CREAM, BROWN BUTTER, FRIED SAGE AND SHAVED WALNUT

Beaujolais Villages, France 2013

 INTERMEZZO

CRANBERRY POMEGRANATE SORBET WITH BUTTERMILK CUSTARD AND CANDIED ROSEMARY

Prosecco Cecilia Beretta, Italy 2013 

4^TH COURSE

CIDER BRINED DUCK BREAST PAN SEARED MEDIUM-RARE WITH A SAVORY BUTTERNUT SQUASH FLAN, BRUSSEL SPROUTS AND A MAPLE GASTRIQUE SAUCE

Cotes-du-Rhone Laurent Dublanc, France 2013 

5^TH COURSE

BOURBON ACORN SQUASH CHEESECAKE WITH GINGERSNAP-CHOCOLATE BROWNIE WAFER CRUST AND HOMEMADE CARDAMOM-HONEY ICE CREAM

Balatonboglari Merlot Semi Sweet, Hungary 2013

Silas Pinto

Executive Chef

Moorings of Arlington Heights

Diner Days and The Wizard Of Oz At Evangelical Homes of Michigan

At The Evangelical Homes of Michigan in Saline, we had a special Diner Days event featuring the movie "The Wizard Of Oz." In our dining rooms we had specialty hand crafted cupcakes made by one of our associates, Jennifer Esterline. She carefully decorated each cupcake to replicate the scene where the house fell on the witch! The residents adored them and they tasted wonderful. We served these tasty cupcakes during a resident sing along from a song from the movie. Everyone enjoyed the cupcakes, their meals, and the sing alongs! 

Angela Ilievski|Assistant Director Dining Services

The Season for Giving at Brecon Village

At Brecon Village in Saline MI, the dining services department organized a Compass in the Community giving tree in our Country Inn.  We are asking for help to decorate our Christmas tree this holiday season by making donations, such as outerwear, for the Education Project for Homeless Youth.  We teamed up with a resident who works with this organization near and dear to her heart.

We will be accepting donations the entire month of December and will put an ornament on the tree in honor of the generous gift.

Bridget Wilson | General Manager of Hospitality Services

Winter Squash at Saline

“The aroma of the on-display cooking was noticed all the way down the hallway, it made us so hungry!”  Our healthy, Superfood on-display cooking session was inspired from the weekly wellness tip from November 25!  Buffalo Chicken Salad with Roasted Winter Squash topped with a champagne vinaigrette dressing!  The lettuce was a spring mix and romaine.  Blossom café was buzzing with both residents and associates

The Team at Evangelical Homes – Saline Campus