July Reserve Dinner

 Chef Jeremy Derango hosted a five course dinner with wine pairings for the residents at Villa St. Benedict. This summer themed dinner was put together by management team Katie Kunkel, Liz Blume, and Nikki Beckus. All the florals and bright colors let in the summer time feel with a delicious dinner to follow.

Starter

Shrimp and Scallop Ceviche

Tomato gazpacho, fennel, avocado, lemon & cilantro

William Hill, Sauvignon Blanc

Salad

Panzanella Salad

Fried sourdough bread, parsley, arugula, buratta, olive oil, peeled sweet 100s shallots, basil, white balsamic, heirloom tomatoes

Charming, Gruner

Intermezzo

Strawberry, Basil, and Lemon Ice

Entree

Crispy Pork Belly

Braised pork belly, charred corn, cilantro oil, hominy grits, tomatillos

Las Rocas, Garnacha

Sweet

Coffee and Doughnuts

Glazed doughnuts, coffee semifreddo, raspberries, chocolate ganache, charred banana

Taylor Fladgate, Port

Reserve Dinner at Hoosier Village

We had another Reserve Dinner at Hoosier Village in Indianapolis on Friday Night. Our main goals were to engage the guest, have a fine dining meal and to tell a story. All courses symbolized the transition from winter to spring/summer. REC Camden Cox and team prepared a fantastic dinner, the residents and families are still talking about. We even have a video of our dessert finale. 

Our Appetizer was called "Kings Delight:"
A Quenelle of Rice (snow) wrapped in Smoked Salmon and Nori. 
Topped with Pickled Ginger Caviar and a Jasmine & Green Tea Air.
Finished with micro Greens (spring sprouts), Pickled Ginger, Sriracha and Soy Ginger Reduction.

Our Salad Course was called "Spring Cleaning."
It was designed to clean the palate and then down a fresh layer of fat for the courses yet to come.
Cucumber bowl filled with Heirloom Tomatoes.
Topped with Spring Greens, tossed in a Meyer Lemon Vinaigrette (palate cleansing).
Finished with Pea Shoots, Sliced Avocado (fresh layer of fat) and Chive Oil. 

Main Course was the "Circle of Life."
Sous Vide Beef Tenderloin.
Pommes de Terre Puree and Spiral Cut Spring Vegetables.
Finished with Cabernet Sauvignon Reduction, Chive Oil and Micro Greens.
 

Last but not least the "Birth of Spring."
It featured a Magic White Chocolate Sphere which symbolized the snow melting away, while the Pistachio cake inside symbolized the grass that will now show and grow.
CO2 Charged Pistachio Cake filled with Meyer Lemon Curd. 
Encompassed with a White Chocolate Magic Sphere.
Finished with a Raspberry Reduction.  

Camden Cox
Regional Executive Chef

Celebrating Spring for the Reserve Dinner

We enjoyed a wonderful night at the Reserve Dinner at Hoosier Village on April 28th. In celebration of Spring, the menu was themed around the new season offering fresh flavors and exciting components. Our entire team worked very hard on this event- their expertise and skill led to a very successful night. Our guests thoroughly enjoyed the meal and are looking forward to next month's event.

Hors d'Oeuvres

Kings Delight

Thin sliced salmon with a quenelle of short grain rice, topped with jasmine and green tea foam, garnished with pickled ginger caviar and micro greens.

Salad

Spring Cleaning

Baby greens with cucumber, heirloom tomatoes, pea shoots and avocado finish with a meyer lemon vinaigrette.

Entree

Circle of Life

Sous vide filet mignon with a cabernet sauvignon reduction, warm spring vegetable salad and pomme de terre puree.

Delectable Dessert

Birth of Spring

Lemon curd filled pistachio cake with a raspberry reduction, the cake will be encompassed in a white chocolate magic sphere.

Jensen Meharg | Director of Dining Services | Morrison Community Living |­ Hoosier Village

Reserve Dinner at Hoosier VIllage

Check out our awesome Reserve Dinner! Regional Executive Chef Camden Cox and Sous Chef Nick Brown prepared:

Appetizer:
Shrimp Fritters w/ Citrus Aioli

Entree:
Beef Tenderloin w/ Blueberry Reduction
Sundried Tomato Risotto
Warm Spinach, Arugula and Frisee Salad 

Dessert:
S'mores Brownie Ala Mode

 I would like to take a minute to explain how we prepared the dessert. Smoked Vanilla Ice Cream rolled in Graham Cracker crumbs.  Next, a Smoked Dark Chocolate Chunk Brownie. Finished with Bourbon Candied Pecans and a Toasted Marshmallow.

Camden Cox
Regional Executive Chef

Reserve Dinner: Valentines Edition

This month's reserve dinner held by chef Jeremy Derango was all about the perfect parings of food.  Each course had ingredients that would complement each other much like a great marriage.  We had a great turnout with residents and ended with everyone extremely happy and ready for our next dinner.  A special thanks to my team Katie Kunkel, Liz Blume and Niki Beckus for making the night extra special. 

Fried blue Point Oysters

Whipped potatoes, crispy oysters, baby arugula, lemon shallot sauce, chive

Cold smoked Shrimp Salad

Poached shrimp, roasted peppers, frisee lettuce, endive coralline, whole grain mustard, soft poached egg, marinated tomatoes

Meyer lemon & Basil Granite

(intermezzo)

Pistachio Stuffed Chicken Thigh

Bacon, sausage, sherry sauce, celery root puree, pistachios, wilted greens

Chocolate & Nuts

Peanut butter mousse, chocolate tart, peanut powder, raspberries, chocolate mint

Jeremy Derango | Executive Chef | Villa St. Benedict

King Home and Ten Twenty Grove's 2nd Reserve Dinner with Chef Brian Kempf

This dinners' theme was Breakfast to Dinner (and beyond)

The first course representing breakfast;

Bacon Wrapped Pork Belly with a Poached Egg on Top.

Paired with a Mimosa.

The second course representing lunch;  

Glazed Salmon with Pickled Slaw and Cucumber Rolls.

Paired with a Dirty Martini.

The third course representing an afternoon snack;

Fresh Made Lemon Ice.

 The fourth course representing dinner;

Rack of Lamb with a Shiraz Reduction and Horseradish Mashed Potatoes.

Paired with A 2013 Malbec from Lynfred Winery in Roselle.

 The fifth course representing a midnight snack;

Blueberry Funnel Cake with Candied Bananas and Raspberry Whipped Cream.

Paired with a nice Port.

 Brian Kempf | Chef Manager | James King Home & Ten Twenty Grove |

Reserve Dinner at NorthPointe Woods

We had a Valentine’s Day themed Chef’s Reserve Dinner here at NorthPointe Woods! We had both residents and outside guests which made for a great time!

Chef’s Reserve Dinner

Salad

Traditional Frisee Salad Tossed with Toasted Almonds, Dried Cranberries & Strawberry Vinaigrette

Pate

Wild Game Pate served with a Toasted Crostini and Wild Berry Jam

Entrée

Maine Lobster Stuffed with Scallops, Lobster Meat & Shrimp

Enrobed with a delicate Mornay Sauce

 Dessert

Red Wine Poached Pear with Honey Ricotta Cheese

Katie VanderStraaten Dining Services Director I NorthPointe Woods

Villa St Benedict Reserve Dinner

This month's reserve dinner for Villa St. Benedict was Greek themed! Chef Jeremy DeRango put together a five course tasting menu that was influenced by Mediterranean flavors.  With the help of Katie Kunkel, Liz Blume, and Nikki Beckus, the dinner was a huge success.  Residents ended the night with a standing ovation for the team and the chef.  We look forward to our next Reserve dinner in February.

Seared Yellow Fin Tuna
Fava bean puree, black olive oil, gala apples, Easter radishes

Intermezzo
Blood Orange Shot

Grilled Octopus Salad
Red quinoa, couscous, charred lemon Vin, avocado mousse, roasted beet air

Rack of Lamb
Roasted eggplant, garbanzo beans, wilted arugula, lamb shank, toasted garlic, lamb demi

Baklava
Phyllo crisp, walnut chiffon cake, clover honey, yogurt semifreddo, toasted pistachios

Jeremy Derango | Executive Chef | Villa St. Benedict

January Reserve Dinner at Westminster Place

This month we had our Chef's Reserve dinner here at Westminster Place. I wanted to do a simple menu with bold flavors and the use best ingredients.

-Fresh U-12 Hokkaido scallop with green pea and mint purée and forbidden rice

-Jamon Serrano 3-ways with Cambazola polenta and smoked paprika aioli

-Pink peppercorn dusted lamb loin with golden beets, asparagus, potato fondant, and beurre rouge sauce

-Chocolate bomb, milk chocolate-cardamom mousse, blueberry coulis, almond Florentine cookie

The Australian Thomas farms' lamb loin is the best lamb I've ever used!

Christopher Moore | Morrison Community Living

Executive Chef | Westminster Place

January Chef's Reserve Dinner at NorthPointe Woods

Tonight we held our monthly Chef’s Reserve Dinner here at NorthPointe Woods. Our residents had expressed an interest in having “a good hearty steak dinner.” Chef’s meal tonight was anything but a simple steak dinner. The residents were wowed by his talents and left with smiles on their faces!

Chef’s Reserve Dinner

Salad

Wild Vegetable Terrine served with a Smoked Tomato Sauce and Polenta

Seafood

Jumbo Lump Crab Cake served with a Creole Remoulade Sauce

Entrée

Pan Seared Beef Tenderloin topped with Lobster Butter and served with a Creamy Chive Mashed Potato and Petit Pain Squash

Dessert

Crème Brulée Cheesecake with Raspberry Sauce

Katie VanderStraaten

Dining Services Director I NorthPointe Woods