Reserve Dinner at the Cedars of Dexter

mise-en-bouche

Michigan Shrimp Bruschetta

with roasted shallots, leeks and fresh thyme

The Shrimp Farm Market - Okemos, Michigan

Avalon Bakery – Detroit, Michigan

hors d'œuvre

Heirloom Tomato Basil Bisque

with basil cream and  roast garlic croutons

Skinny Farm – Scio, Michigan

Guernsey Dairy – Northville, Michigan

Dexter Bakery - Dexter, Michigan

salade

Kale and Apple Salad

with toasted walnuts, goat cheese and apple cider vinaigrette

Skinny Farm – Scio, Michigan

Guernsey Dairy – Northville, Michigan

Jack Brown Produce - Sparta, Michigan

Dexter Cider Mill - Dexter Michigan

entrée

Wild Mushroom Ravioli

with a warm rosemary garlic vinaigrette, roasted peppers and shaved parmesan

Earthly Delights – Okemos, Michigan

Skinny Farm – Scio, Michigan

Guernsey Dairy – Northville, Michigan

plat-principal

Seared Heritage Pork Medallions

with fresh sage and Traverse City cherry chutney

Skinny Farm – Scio, Michigan

Guernsey Dairy – Northville, Michigan

DeVries Meats, Coopersville, Michigan

fromage

Michigan Cheeses

With poached pear and  cranberry compote

Jenny's Farm Market – Dexter, Michigan

Williams Cheese Co. – Linwood, Michigan

Reny Picot - Benton Harbor, Michigan

Grassfields Organic Cheeses - Coopersville, Michigan. Grass fed cows on a homestead farm that has been operated by the same family since 1889.

Dessert

Pumpkin Pie

with chantilly cream and toasted hazelnut brittle

Guernsey Dairy – Northville, Michigan

Coffee / Tea & Chocolate

Motor City Blend Coffee

Great Lakes Coffee Roasting Company – Bloomfield Hills, Michigan

Yunnan Gold or Creamy Earl Grey Tea

Light of Day Organics – Traverse City, Michigan Grown and blended in Traverse City

Blueberry Chocolate Discs

Chocolate Fruit Crèmes

Mindo – Dexter, Michigan The first chocolate producer in Michigan processing from raw coco nibs.

Champagne Chocolates – Mount Clemens, Michigan

Part of the fun and challenge was not only finding all of the products made in Michigan, but finding them currently for sale, some of them are not readily available in markets, I had to research online and then shop by mail or directly go to the shop.

Caleb L Cook | Chef Director | Morrison Community Living  | The Cedars of Dexter

August Reserve Dinner at Westminster Place

"Spice Root" was the theme for the reserve dinner at Westminster in August. Each course was centered around a different spice located around the world.  Chef Christopher Moore and Sous Chef Kyle Bulferteamed up to put on the dinner for twelve residents.  The evening started with a turmeric gin spritzer.  The 1st course- tandori style chicken on top of a heirloom tomato salad topped with a mint yogurt sauce.  2nd course- Annatto-cumin seared halibut in a saffron broth with taro root.  Intermezzo- Lingonberry Ginger Sorbet.  4th course- Coffee rubbed beef tenderloin accompanied by blue cheese polenta cake and tri-colored carrots. Dessert Course-  French toast napoleon stuffed with dark chocolate marscapone with strawberry caviar and cardamon creme anglaise.  The dinner was enjoyed by all and residents requested that some of the items be put on the new ala carte menu rolling out September 16th.

Kyle Bulfer

Sous Chef

Westminster Place

Farm to Fork Reserve Dinner

Farm to Fork Dinner

At Lake Forest Place on Saturday August 29th we hosted our chefs table dinner. It was a 8 course "Farm to Fork" themed dinner for 13 residents. We went to the local farmers market Saturday morning and picked out the product we wanted to use. We created our menu based solely on what we purchased at the market. It was an amazing experience creating dishes from the fresh produce. All the produce was sourced from farms no more than 50 mile away and the proteins were no more than 100 miles away. It was a very successful night. Special thanks all the Chefs for making such a memorable night for the residents.  

First Course

Local Cheese's From Decatur Dairy (Broadhead, WI.)

basil farmer, horseradish havarti, basil olive oil asiago, summer sausage (Kettle Range Meat

Co. Burlington, WI)

Second Course

Breakfast for Dinner

farm fresh eggs (B.S.W Farm, Union Grove WI.) vegetable bread crostini and basil pesto

Third Course

Heirloom Tomato Soup and Grilled Cheese

Heirloom Tomatoes (Geneva Lakes Produce, Burlington, WI), with butterkase cheese

(Decatur Dairy, Broadhead, WI.) on House made bread

Fourth Course

Pan Seared Walleye from the Great Lakes

walleye, beluga lentils, heirloom carrot puree (Windy City) , and patty pan squash (Geneva

Lakes Produce, Burlington, WI)

Fifth Course

Yuppie Hill Poultry Stuffed Chicken Breast

chicken breast (Yuppie Hill Poultry Burlington WI) baby spinach (Geneva Lakes Produce,

Burlington, WI) apple wood smoked bacon (Prairie View Farm Burlington WI.), smoked

cheddar cheese,(Decatur Dairy (Broadhead, WI.), jelly beans, Swiss char, radish kale and

purple kohlrabi puree (Geneva Lakes Produce, Burlington, WI)

Sixth Course

Blue Berry, Lavender and Lemon Sorbet

Seventh Course

Red Wine Braised Beef

Angus chuck roast (Bradley Farms, Denmark WI), whipped potatoes, heirloom carrots

(Geneva Lakes Produce, Burlington, WI) in a rich red wine sauce

Eighth Course

Dessert Trio

Warm blue berries and Black Berries, oatmeal crumble, vanilla ice cream chocolate

raspberry truffle and ground cherry tomato

Chef's Dinner at Brecon Village

At Brecon Village Chef Janet Nichols hosted a special chef dinner. The dinner was for 10 residents and set on the patio outside.  

The meal was served in three courses and included Citrus Beet Salad, diners choice of Duck Breast with Blackberry Sauce or Roasted Whole Red Snapper which was presented whole and filleted table side, and Vanilla and Lavender basted Peaches and Cream. 

Janet Nichols, CC Executive Chef

King Home Reserve Dinner

On August 7th, Highlands at King Home featured a Pan-Asian themed reserve dinner created by Chef Joe Martinez. The diners were transported through different regions of Asia with traditional Eastern fare with a Western flair. Each course was carefully paired by Tony Campos with an assortment of wine and spirits, including a Beijing Bellini and his signature Lychee-Cucumber sake cocktail. The event was attended by eight of our residents from King Home and 1020 Grove and was a feast for all of the senses.

Asian Reserve Dinner Menu

Ahi Tuna Kalbi Salad

Ahi Tuna, Mixed Greens, Wonton Shell, Gochujang Dressing

Steam Bao Lobster Roll

Lemongrass Butter Poached Lobster,

Daikon Relish & Grilled Scallion Aioli

Cucumber Sake

Char Siu Pork Chop

Bone in Pork Loin Chop, Chinese Broccoli,

Soft Boiled Egg & Black Rice

Mango Pudding & Coconut Infused Tapioca

 Joe Martinez | Executive Chef | King Home

Reserve Dinner at Midwest Hospice

We had our very first reserve dinner in the garden here at Midwest Hospice and Palliative Care in Glenview.

We had 16 VIP Guests, Board Members, Doctors and Donors. They opted to go with a 5 course Dinner: 

Roasted Beet Salad
goat cheese mousse. roasted red and gold beets micro arugula. fig reduction

Lemon & Basil Gelee
meyer lemon. basil gelee iced ginger grapes. rasberries

Sea Scallops & Sweet Corn
sea scallops. pea puree. charred sweet corn. red pepper air

Duo of Duck
pan roasted duck breast. duck confit. fried yukon potatoes. port wine reduction. oyster mushrooms

Limonchello Cream Puff
plum and chocolate mint salad. black berry coulis limonchello infused ice-cream 

I'd Like to give a huge Thank You to the following MCL Associates :

Jeremy DeRango - Executive Chef - Villa St. Benedict Lisle IL

Frankie Abundes - Sous Chef - Villa St Benedict Lisle IL

Katie Kunkel - Asst. Dining Director Villa St. Benedict Lisle IL 

Liz Blume - Supervisor - Villa St Benedict Lisle IL

Without them, this dinner would not have been so special. The guests were Amazed by the staff here at MCL.

Stephen Manno | Director of Dining Services 

Incognito Dinner at Westminster Place

Last week at Westminster Place we hosted the "Incognito Dinner". The menu was my interpretation of a 1920's dinner party.

First course

Casino Royale- Manila clams, roasted red pepper-saffron broth, prosciutto, and panko-parmesan crisp

 Second course

Green Goddess- Iceberg wedge, lobster-corn salad, basil-mint green goddess

Third course

Dry Aged Chicago Strip Steak- Sea salt dusted center cut strip steak, red onion and stone ground mustard dip, Pommes Pont Neuf with white truffle oil

Fourth course

Strawberry Trifle- Strawberries, vanilla bean custard, pound cake, whipped cream

Legend has it that clams casino was developed in a little casino in Rhode Island in 1917. I chose to use the accepted ingredients and change them slightly with the addition of saffron. Spices were being introduced in the 1920's and the wealthy would like to show off their spices.

It is accepted that green goddess dressing was created at the Palace Hotel in San Francisco in 1923 by Chef Philip Roemer who wanted to pay tribute to actor George Arliss and his hit play the "Green Goddess". Ingredients have changed over time with the addition of avocado and other herbs.

The dry aged beef is hung for 28 days at near freezing temperatures with circulating air to develop enzymes that naturally tenderize the beef and intensify the flavor. I would describe it as beef laced with foie gras and a hint of Stilton.  It's delicious.

A special thanks to Chefs Joe Marinez and Patrick Cleope for stopping by to help me plate.

Christopher Moore

System Executive Chef-

Presbyterian Homes

Westminster Place

Contemporary American Cuisine Reserve Dinner at Lake Forest Place

On Friday June 26th Executive Chef Robert MacClure and Sous Chef Patrick Cleope had the privilege of doing our reserve dinner themed as Contemporary American Cuisine. For this intimate dinner the Chefs did 8 course paired with 3 different wines that were hand picked to complement the different courses.  

 SMOKED TROUT MOUSSE

smoke trout blended with cream, horseradish and herbs

 COUNTRY-STYLE PÂTÉ

a blend of chicken, pork, veal, with herbs, spices and cognac

 LOBSTER SHEPHERD'S PIES

lobster, white wine, cream, leeks, mashed potatoes

 LAMB TENDERLOIN

dark cherries in port wine, pickled pearl onions, toasted almond slivers, mint oil

YELLOW BEET SOUP

creamy yellow beets, chicken stock, herbs, diced candy cane beets with micro greens  

LEMON TARRAGON SORBET

FILET MIGNON

beef tenderloin, fig demi-glace , saffron aioli, confit fingerling potatoes, carrot puree

BOURBON BREAD PUDDING

Bourbon macerated berries, mixed berry sauce, bourbon cream

 

Robert MacClure

Executive Chef

Lake Forest Place

New Latin Reserve Dinner at The Moorings

The Moorings of Arlington Heights held their reserved dinner themed New Latin.  The menu featured Latin inspired dishes created by Executive Chef Silas Pinto and Sous Chef Kevin Chlada.  Each of the following dishes were paired with a glass of wine that complimented the notes and flavors of that thereof.

EMPANDAS

ARGENTINIAN STYLE PULLED CHICKEN, VEGETABLE & CHEESE EMPANADAS 

GAZPACHO TRADICIONAL

ANDALUSIAN GAZPACHO SOUP WITH TRADITIONAL GARNISHES

GAMBAS AL AJILLO

CLASSIC DISH OF SHRIMP PREPARED WITH WITH A GARLIC MARINADE & PETITE WARM VEGETABLE SALAD

ROPA VIEJA

BEEF CHUCK SLOW BRAISED IN A TOMATO BROTH FINISHED WITH A WHITE WINE-ROASTED PEPPER SAUCE SERVED WITH RICE AND CILANTRO OIL

FLAN DE CAFE

COLOMBIAN STYLE COFFEE CUSTARD WITH WHITE CHOCOLATE LIQUOUR

Kevin Chlada - Executive Sous Chef - The Moorings

Reserve Dinner at Villa St Benedict

Villa St. Benedict's second reserve dinner was a huge success. The turnout for the dinner was great! Chef Jeremy Derango created a five course dinner for 11 residents with each course paring with wine.  The theme was "my favorite combinations of foods".  Everyone enjoyed themselves and are looking forward to my next dinner.

Starter

INSALATA DI PANZANELLA

Burrata cheese, fried bread, baby arugula,

heirloom tomatoes, shallots, English

cucumbers

Montes Sauvignon Blanc

Intermezzo 

LEMON & BASIL GELEE

Iced ginger grapes, raspberries, meyer lemon &

basil gelee

Fish

SCALLOPS & SWEET CORN

Sea scallops, basil essences, charred corn, red

pepper air

Montes Chardonnay

Poultry

GRILLED BABY CHICKEN

Short rib hash, demi glaze, roasted cipollini

onions, swiss chard

Bogle Vineyards Merlot California

Sweet

PEANUT BUTTER & CHOCOLATE

Ganache, pomegranates, flourless cake, peanut

powder, micro mint

Six Grapes Port Wine Portugal

May Chef's Reserve Dinner at NorthPointe Woods

Last week at NorthPointe Woods, we held our monthly Chef’s Reserve Dinner. With flavors of asparagus and artichokes, Chef Nicole’s theme of the night was “The End of Spring.” We decorated the table a little more earthy and rustic this time with asparagus, birch bark and Queen Anne’s lace!

Chef’s Reserve Dinner

Apéritif

Pimms cup apéritif

Soup

Creamy Artichoke broth

Salad

Goat cheese, asparagus & red pepper terrine

Entrée

Roasted beef tenderloin with cabernet mushroom pan sauce, crispy yukon gold potato smash & fresh local asparagus

Dessert

Strawberry Frangipane Tart

Katie VanderStraaten

Dining Services Director I NorthPointe Woods

Spring Reserve Dinner at Westminster Place

"Spring has Sprung"

This April Sous Chef Kyle Bulfer and I combined our efforts and hosted a Spring themed dinner. Our inspiration was loosely based on spring flavors, textures and smells. Each course was paired with wine as well as a cocktail to start things off.  We had 18 residents and a good time was had by all.

Westminster Place

Executive Chef

Rob Campbell

cocktail

watermelon-cucumber cooler

one

Spring Roll

basmati rice, golden beet, red pepper, cucumber,

avocado, blanched garlic, carrots, micro wasabi, sweet

chili sauce

two

Flat-bread

basil pesto, riccota, mozzarella, roasted red pepper,

asparagus, local egg, micro arugula

intermezzo

Lemon-rose water Sorbet

three

Duck Roulade

goat cheese, walnuts, lingonberries, purple sweet potato,

roasted romanesco, duck chicharron

four

mango cream, funnel cake, apple rose