Traveling Chefs Farm to Table

On 9/27 we celebrated local produce with our "Farm to Table" traveling chefs event at Westminster Place.  The event was from 4:-5:30 and guests arrived for pre dinner samples from our Presbyterian Homes' executive chefs.

The dishes served and Chef who prepared them are listed below.

-lobster mushroom and shishito pepper quesadilla with heirloom tomato salsa prepared by Robert MacClure of Lake Forest Place

-fried apple pie with caramel sauce prepared by Brian Kempf of the James King Home

-golden beet and farro risotto with lacinato kale pesto prepared by David Warner of The Moorings

-tortilla crusted lake trout with sweet corn puree prepared by Christopher Moore

-watermelon-bacon salad with candied pecans prepared by Kyle Bulfer of Westminster Place

Samplings were washed down with apple cider mimosa's.

We look forward to our next theme  "Taste of Tapas"

 

Christopher Moore|Morrison Community Living|

System Executive Chef|The Presbyterian Homes

The Moorings Traveling Chefs: Farm to Table

 

 

We held our 2nd traveling chefs event of the year. The theme was "Farm to Table".  The menu was written 4 days before the event so we could capture the peak of freshness!

Action stations were set up complete with flannel table runners, lamps, and wooden planks.

Chef Jose Tinoco from Lake Forest prepared delicious squash blossom quesadillas with charred heirloom tomato salsa

Chef Lisa Grant of the Moorings prepared a golden beet risotto with lacinato kale pesto

I prepared pan seared Walleye with purple carrot puree and carrot top infused oil

Chef Kyle Bulfer of Westminster Place prepared a watermelon salad with local apple wood smoked bacon

Chef in training Fernando Aponte prepared a fried apple pie with Michigan apples, vanilla whipped cream and English toffee sauce.

We also offered guests a "Hard Iced Tea". Our next event at this community will be "Spanish Tapas".

 

Farm to Table

Fresh | Local | Rustic

SQUASH BLOSSOM QUESADILLA

SQUASH BLOSSOMS | SHISHITO PEPPERS | CHIHUAHUA

CHEESE | CHARRED HEIRLOOM GRAPE TOMATO SALSA

Frillman Farms | Buffalo Grove

PAN ROASTED WALLEYE

FRESH GREAT LAKES' WALLEYE PIKE | PURPLE CARROT PUREE

| BASIL OIL | ALFALFA SPROUTS

Urban Canopy Chicago | Windy City Farms Chicago

GOLDEN BEET RISOTTO

ROASTED BEETS | ARBORIO RICE | WHITE WINE | LACINATO

KALE PESTO | PARMESAN CHEESE

Windy City Harvest Chicago | Rice Lake Farms Grant,MI

WATERMELON SALAD

RIPE WATERMELON | LOCAL LETTUCE | NUESKE'S BACON |

LOCAL HONEY VINAIGRETTE | SUNFLOWER SEEDS

 
  

Indian hills Produce Vincennes, IN | Nueske's Wittenberg,WI | Frillman Farms,Buffalo Grove

FRIED APPLE PIE

RED DELICIOUS APPLES | BUTTER | BROWN SUGAR | WONTON

| CARAMEL | WHIPPED CREAM

North Bay Produce Traverse City,MI

Traveling Chefs at Lake Forest Place

This month we invited residents to attend our "Pacific Rim" traveling chefs event.  We took a contemporary spin on the vast offerings from those regions and will be replicating the menu throughout the Presbyterian Homes.

Chef Kris Salvador  prepared the "Queenstown Slider"
New Zealand lamb | truffle tomato-mint jam | buttermilk blue cheese mousse

I prepared " Japanese Scallop"
seared Hokkaido scallop | soy caviar | sesame seaweed salad

Charles Daniels " Wonton Salad "
Stir fried shitake mushrooms | Thai peanut dressing | Asian vegetable salad

Chef Patrick Cleope " Latin Pork Belly "
ancho coffee rub | Peruvian potato salad | sunny side up quail egg

Chef Jose Tinoco  " Pacific Salmon "
beet cured NZ king salmon | asparagus salad | saffron cream

Director Paul Stoddard " Yuzu Ginger Fizz Cocktail
gin | yuzu juice | ginger beer | mint

Residents and guests enjoyed the delicious food prepared in front of them.  Next theme will be "farm to table".
 
Christopher Moore|Morrison Community Living|
System Executive Chef|The Presbyterian Homes

Traveling Chefs at Westminster Place

This month we invited residents to attend our "Pacific Rim" traveling chefs event.  We took a contemporary spin on the vast offerings from those regions and will be replicating the menu throughout the Presbyterian Homes.

I prepared the "Queenstown Slider"
New Zealand lamb | truffle tomato-mint jam | buttermilk blue cheese mousse

Chef Kyle Bulfer " Japanese Scallop"
Hokkaido scallop | teriyaki caviar | sesame seaweed salad

Chef Brian Kempf " Wonton Salad "
sesame mushroom stuffed wonton | Thai peanut dressing | Asian vegetable salad

Chef Robert MacClure " Latin Pork Belly "
ancho coffee rub | Peruvian potato salad | sunny side up quail egg

Chef Walter Iniguez  " Pacific Salmon "
beet cured NZ king salmon | asparagus salad | saffron cream

Director Paul Stoddard " Yuzu Ginger Fizz Cocktail
gin | yuzu juice | ginger beer | mint

Residents and guests enjoyed the delicious food prepared in front of them.  Next theme will be "farm to table".

Christopher Moore|Morrison Community Living|
System Executive Chef|The Presbyterian Homes

Traveling Chefs at The Moorings

This past week residents joined us as their taste buds took a trip around The Pacific Rim. The Moorings very own Executive Sous Chef David Warner and Sous Chef Eric Ofenloch presented their dishes Japanese Scallops and Queenstown Sliders, respectively. Lake Forest Place's Patrick Cleope showed off his tectonic dish a Latin Pork Belly, and Westminster's Kyle Buffer had a savory Indonesian Wonton Salad. Regional Executive Chef Chris Moore wowed our residents with a Pink Pacific NW Salmon.

Lisa Baumgartner
Dining Room Manager
Moorings of Arlington Heights

Traveling Chefs event at King Home

On September 28th King Home hosted a Traveling Chefs event.  The function was attended by the residents of The Highlands at King Home and 1020 Grove.  Chefs Andrew Koziol, Patrick Cleope, William Bruzek, Danielle Eckstrom and Christopher Moore came together to create a variety of hors d'ouvres and specialty dishes including - 

• Cider Braised Porkbelly and Watermelon
• Proscuitto Wrapped Quail with Quinoa Salad
• Heirloom Tomato Gazpacho with Basil Cream and Crawfish
• Balsamic Glazed Beef Tenderloin with Roasted Pepper Coulis and Crispy Butternut Squash
• Cornmeal Crusted Catfish with Pineapple Slaw and Pumpkin Tartar Sauce
• Apple Cider Doughnut Holes with Cinnamon Creme Anglaise 

Danielle Eckstrom

Executive Chef

King Home

Traveling Chefs at Fountains at Bronson Place

Last week, the residents were excited to have five different traveling chefs from our region prepare a variety of colorful and delicious dishes. The theme was presented as “South of France”. From the sweet Grilled Peaches with Goat Cheese and the colorful Watermelon Tomato Salad with French Feta Cheese to the Crab Cakes with Risotto, Sautéed Shrimp and olives over Garlic Bread,  and the Seared Duck Breast with Ratatouille Tart, the residents were delighted to indulge their senses with these inspiring French-themed dishes!

 David Ansel | Assistant Director of Dining Services | Fountains at Bronson Place 

Traveling Chefs at Smith Village

This August, Smith Village hosted their first traveling chef event. For this concept, we invite other chefs from the region to come and cook up their preview of the fall flavors. We will be implementing this dishes on our menu in a few weeks. 

We welcomed Chef Patrick Glenn who featured roasted butternut squash w/ figs and sage, as well as an apple pear salad w/ maple vinaigrette. 

For the main courses, we welcomed Chef Davis Knight, who made a mini salmon filet with pan seared watermelon and mint chimichurri. 

Chef David Yunker who made maple braised pork belly over celery root puree with pickled apples. 

Chef Jeffery Kana, who featured braised beef topped w/ a bourbon sauce over butternut squash gratin. 

For dessert, Chef Michelle Sandifer made her signature Smith Village cookie, chocolate pecan bourbon cupcakes, pear cobbler, and homemade apple fritters. The residents truly enjoyed each dish and they raved about the experience. They are already looking forward to, and asking about their next traveling chef event. We had a great time and appreciate all the chefs that came out and worked so hard to make this event so memorable for our residents.

Traveling Chefs at Smith Crossing

This month as a part of Traveling Chefs, Smith Crossing hosted a BBQ Rib Cook-off for our residents.  Executive Chef, Davis Knight from Central Baptist went head to head with Smith Crossing’s Sous Chef, Monica Tooth.  The residents were given ballots and voted for their favorite ribs.  The contest was extremely close with Chef Monica winning 88-70.  The event was a hit with our residents, and they are already looking forward to future food fights.  We would like to send a big thank you to Chef Davis for spending the day with us and making this a successful event!

Fifth Annual Traveling Chefs at Westminster Place

Recently we had our 5th annual traveling chefs event at Westminster Place. The chefs entertained guests with their action stations featuring an array of ingredients.

I prepared deviled Michigan asparagus soup with Hollandaise

Executive Chef Constantine Petridis of 3 Crown's Park prepared brown sugar-citrus brined pork belly with caramelized apple puree

 Executive Chef Joe Martinez of James King Home prepared a stone fruit ceviche with avocado Brulé

Sous Chef Kyle Bulfer of Westminster Place prepared pan seared Opah with red quinoa and kiwi-mango salsa

Executive Chef Rob Campbell of Westminster place prepared seared kangaroo with red corn risotto, rhubarb jam and hearts on fire micro greens

Sous Chef Patrick Cleope of Lake Forest Place prepared mushroom and mozzarella arancini with a red pepper cream sauce

Executive Chef Silas Pinto The Moorings prepared a surf and turf of beef tenderloin and homemade seafood sausage

This was one of the busiest traveling chefs events we have done. Everyone did a great job and we continue to raise the standard.

Christopher Moore

System Executive Chef-

Presbyterian Homes

Westminster Place

Traveling Chefs at Wesley Willows

Wesley Willows hosted a traveling chef's demo today, 6/16/15, for our Town Center Bistro residents.  The menu was based on a healthier version of carnival/ fair foods and featured: chocolate covered bananas, mini gyro rounds, mango lassi, cantaloupe-lime granitas, corn dog muffins and smoked pork with tomato basil aioli sandwiches.  A big shout out to Davis Knight, Executive Chef with Central Baptist Village, for helping to organize our event.  We appreciate your creativity!  Also, a giant thank you to Rob Mancini, Sous Chef with Bethany Life Manor, for traveling to assist our Executive Chef Jason Kovanda, in making this event a fun and huge success.  We hope to do this again very soon on our Willows Arbor campus across the street.

Jennifer Pumo-Ponce | Assistant Hospitality Manager/Catering |
Morrison Community Living | Wesley Willows 

Traveling Chefs at Three Crowns Park

Chef Constantine Petridis

Three Crowns Park

Sous Vide Fried Oysters on a Half Shell with Creamy Remoulade on River Rocks

Chef Robert MacClure

Lake Forest Place

Citrus Braised Pork Belly, Asian Slaw, Pickled Red Onions & Smoked Sea Salt

Chef Aurelio Ortega

Lieberman Community

Pineapple & Bourbon Glazed Salmon

Chef Silas Pinto

Moorings of Arlington Heights

Wild Berry Napoleon with White Chocolate Mousse

Chef Brian Kempf

Cardinal Stirtch Retreat House

Braised Beef Short Rib with Mustard and White Bean Hummus and Pickled Veggies on a Pretzel Bun

Traveling Chefs at Cantata

In honor of the upcoming Kentucky Derby we held a Kentucky Derby themed Traveling Chefs at Cantata Adult Life Services. The menu was inspired by the actual menu being served at the Derby this year.   Guest Chef Davis Knight prepared a Devil’s Food Cake Shooter layer with chocolate mousse and topped with whipped cream and candied rose petals.  Guest Chef Gus Petridis prepared crab beignets with an aioli dipping sauce.  Our Executive Chef, Jeff Kania created a Hot Brown Crustini.  We kept the crowd refreshed with mint juleps. The residents and guests enjoyed the event and looking forward to our next event. 

Brooke Roth

Director of Culinary Services

Cantata Adult Life Services

The Traveling Chefs at the Moorings

Butter-ccino from Rob Campbell

On the 13th of October we had the pleasure of celebrating the traveling chefs initiative at the Moorings of Arlington Heights.  The celebration was extra special due to it also being the 25th anniversary of the Moorings.  The event was located in the spacious recently renovated foyer. The chefs did a great job embracing the fall theme into their dishes and the event was enjoyed by all.

The featured chefs were from the following communities.

Andrew Koziol from Lieberman in Skokie- Apple cider donut holes with dulce de leche

Alan Miller from Weinberg in Deerfield- Roasted beet and goat cheese napoleon with balsamic caviar

Bart Stopyra from Felician Sisters in Chicago- Apple wood bacon wrapped figs

Ben Walanka from Lake Forest Place- Pear cider brined all natural pork belly with cranberry chutney and corn cake

 Robert Campbell from Westminster Place in Evanston- Butter-ccino a roasted butternut squash soup with truffle foam and pancetta chip

 Joe Martinez from James King Home in Evanson- His signature huckleberry mojito with mint infused syrup

Kevin Chlada the host- Homemade roasted duck and apple stuffed pumpkin ravioli with ginger creme 

Since we began the traveling chefs we have been constantly evolving the program.  This event at the Moorings really raised our standard and expectations we want to achieve from these events.

Thanks to everyone for their hard work and dedication. 

Christopher Moore

Regional Executive Chef-

Presbyterian Homes

Westminster Place

Traveling Chefs Event at Cardinal Stritch

Each year at the end of August Cardinal Stritch Retreat House hosts the Chicago Archdiocese Bishops Retreat, which includes the attendance of Cardinal George.  It has become a tradition to hold our Traveling Chef event as a dinner for the Bishops.

 

The evening began with cocktails and Smoked Salmon Crostini served in the Library.

 

The First Course was an Heirloom Tomato, Basil, and Fresh Mozzarella Salad with Balsamic Reduction.  The salad included tomatoes and basil grown on our rooftop garden.

 

 

The Entree was Ribeye with Dauphinoise Potatoes and Fresh Green Beans with Tomato Confit.

 

 

Dessert was Creme Brulee with House-made Pistacchio-Orange Biscotti.

 

The Bishops had a fabulous time and commented that the great food was one of the reasons that they continue to hold their annual retreat at Cardinal Stritch.

 

Lynn Buzza and Mark Kroplewski send big "thanks" to our guest Chefs Bart Stopyra of Felician Sisters in Chicago and Andrew Koziol from Lieberman Center in Skokie.

Traveling Chefs at Smith Crossing

This month the Traveling Chefs program was showcased at Smith Crossing.  Chef Davis Knight from Central Baptist Village and Chef Dave Sommerfield from Smith Village (pictured above) joined Smith Crossing Chefs Ryan O’Connell and Monica Tooth to present delicious and unique appetizers for our residents. 

Prior to dinner the residents visited each chef’s table, sampling Chef Davis’ Seared Tuna Steak Salad

 Chef Dave’s Shrimp Gazpacho in a seedless cucumber cup with a Chorizo and Manchego Cheese Quesadilla

Chef Ryan’s Petite Taco Station

Chef Monica’s Deconstructed Caramel Apple Cheesecake Shooter

Our residents enjoyed the Traveling Chefs program and look forward to having the chefs come back again.  Thanks for helping us make such a memorable event for our residents, Chef Davis and Chef Dave!

Chef Davis Knight 

Chef Ryan O’Connell

Chef Monica Tooth