Monday Motivation from Elly

Celebration Tuesday Winner

VSB culinary celebrates our mothers for Mother's Day with a tribute to our staff's moms, a special Mother's Day brunch, and a Happy Hour outside! We are so grateful to all the mothers who gave us our great staff!

June Promotional Ideas

Month of June
Black Music Month
Corn Month
Cucumber Month
Country Cooking Month
Dairy Alternative Month - hold an informational promotion and have flyers or a class about lactose intolerance and the wide variety of options for those that suffer with it. (ex. have a soy milk taste testing with difference flavors)
Lemon Month
Mango Month
Iced Tea Month
Rose Month - hold an informational promotion about edible roses with recipe examples

Days in June
2nd - Rocky Road Day: serve rocky road ice cream as your ice cream feature or make rocky road brownies for dessert
3rd - National Donut Day: change up your breakfast pastry to showcase a local bakery or a new homemade recipe
5th - Happy World Environment Day: if you haven't started a recycling program in your kitchen for paper and cans, now would be a great day to start it and promote the change to your residents
6th - National Chocolate Ice Cream Day: instead of the usual chocolate ice cream, see what other unique chocolate ice creams your provider has - Chocolate Raspberry, Dark Chocolate, White Chocolate Cheesecake, etc.
8-9th - Banana Split Days
10th - Iced Tea Day: offer different types of flavored teas at a meal, have your RD or chef present the benefits of tea, have a tea party on the patio with iced teas
11th - Corn on the Cob Day
12th - Peanut Butter Cookie Day
16th - Fudge Day
16th - Fresh Vegetable Day: this would be a great time to have a farmers market! Contact a local produce company or farm and have them visit your facility.
17th - Root Beer Float Day
22nd - National Chocolate Eclair Day: serve chocolate eclairs, but make a splash with them! Place clothed tiers on a table and showcase the eclairs with fresh berries and chocolate shavings. If you do not have a formal dining room to do this in, place it on a decorated cart and move from unit to unit, serving "tableside".
25th - National Catfish Day: line diner baskets with colorful wax paper and serve a catfish with hushpuppies and coleslaw dinner
18th - Sushi Day

Zone 4 Local Meeting

In April Debbie Hanchett's MCL managers attended and participated in a Zone 4 meeting at Eastern Michigan University.  Debbie did an outstanding job presenting on best practices within our region to various other sectors.  

The veg-centric menu was presented with a modern touch, including cauliflower cakes and other small bite items made from scratch.

We are all looking forward to future networking events with other sectors!

Leading Age Indiana

Corporate Executive Chef Robert Campbell, Regional Executive Chef Camden Cox, Registered Dietitian Jamie Ripperger, RDO Patrick McMahon and Director of Business Development Mike McFall represented Morrison Community Living at the Leading Age Conference in Indianapolis. We set up a Teaching Kitchen and made No Bake Energy Bites. 




We set up twelve stations and asked people to participate in making their own energy bites, the response was astounding. Everyone loved it, from the concept to the engagement of everyone involved, it was a huge success. We also had jars with pre measured ingredients so they could take it and make them at home. 


I think we really set the bar high for future trade shows. I think we accomplished exactly what we wanted by doing the Teaching Kitchen. It was a great idea that was executed very well. Thank all off you for your hard work.

Camden Cox
Regional Executive Chef | Morrison Senior Living

No Bake Energy Bites

Ingredients:                                                                     

·        1 cup (dry) oatmeal (I used old-fashioned oats)                                          

·        2/3 cup toasted coconut flakes                                                                   

·         1/2 cup peanut butter                                                                                            

·        1/2 cup ground flax seeds 

·        1/2 cup semisweet chocolate chips (or vegan chocolate chips)                           

·        1/3 cup honey or agave nectar                                                                             

·        1 tablespoon chia seeds (optional)                                                                       

·        1 teaspoon vanilla extract                                                                                     

                                                                                                                   

Directions:

1.     Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

2.     Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

3.     Makes about 20-25 balls.