Illinois: Employee Engagement and FUN at Smith Crossing

This year at Smith Crossing we put on a Christmas Pageant to get our residents in the holiday spirit.  The Dining Department had our residents laughing as we sang “Grandma Got Run Over By a Reindeer.”  We also teamed up with the other departments to re-create Charlie Brown’s Christmas.  Our staff had a great time performing for the residents and the residents raved about the pageant for several days. 

Michigan: Using OZ at Christian Rest Home

When a breakdown in production during the Holiday Meal created a crisis, in the aftermath Chef Caitlin Hastings and Director Christina Bodanza looked to Oz Training,  and landed in the Land of Diversity.  Using a ball of yarn, they tossed it back and forth between team members, deflecting the blame yet never letting anyone “tagged” let go of the string.  The conclusion was voiced by Chef:  “We are all responsible.  We are strung together, like a web, and we can only improve by working together.”  We then did a Brainstorming Web for solutions, and made it our Production Team’s  New Years Resolution.

Out of crisis and breakdown,  come opportunities for improvement and development.  Thanks to Leadership training and development.  Happy Holidays.

Christina Bodanza CDM CDP | Director of Dining Services ♦ Christian Rest Home

Michigan: Kwanzaa Celebration at The Fountains of Franklin

We decided that we just weren't celebrating enough holidays this month at The Fountains at Franklin, so added one more last night.  For our Kwanzaa dinner the residents dined on African Peanut Soup, and had their choice of entrees of Fried Catfish with Grits & Eggs or Curry Chicken on Yellow Rice with Okra, Tomatoes and Corn.  Sweet Potato Pie rounded out the feast.  The residents loved it all, and were very happy to learn more about The Seven Principles of Kwanzaa.

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

California: Homemade Banana Bread

We baked, packaged and delivered nearly 400 holiday breads to our residents in IL, AL, SNF and Maggie’s. They were very cute!  Have a very Merry Christmas!

The management team at Spring Lake Village gave homemade  bread to all the residents.

A huge thanks to the team that helped:

DDS Gina Armanini

Ex Chef Ion Aguinagalde

ADDS Michael Woulbroun

Ex Sous Chef John MacDonald

Sous Chef John Locher

Dining Room Manager Janice Carr

RD-Kara Argilla (currently on maternity leave)

Gina Marie Armanini

Director of Dining Services

Spring Lake Village

Illinois: Community Service at Villa St Benedict

This Month at Villa St. Benedict, our team raised money for the Feed My Starving Children Foundation by hosting a bake sale for the residents. A hand full of our employees spent the morning boxing food up for children in the Philippines! It was a fun and rewarding experience for us all.  
Nikki Beckus

A Meal in the Life Collection: Italy

Our Cultural Ambassador Kacie Karston and AMTIL a taste of Italian Culture

We dimmed the lights and set the tables for a candle lit Italian dinner at the Holland Home Terrace on December 20th. Our residents were greeted at each table with red linen roses, checkered table clothes and rosemary lemon infused water.

                                                                      Primi

Antipasti plate of Dry salami, prosciutto, mortadella, bellavittano cheese, marinated fresh mozzarella and flatbread crackers

Arugula and Italian Kale Salad with Grape Tomatoes with Herbed Balsamic and Parmesan

Segundi

Butternut Squash Ravioli with Sausage and Sage Butter Sauce* favorite dish of the night

Dolce

House-made Tiramisu

Bevande

Rosemary Lemon Infused Water

Italian music provided the finishing touch to the atmosphere for our glowing residents as they enjoyed the laid back evening of food, friendship and wines brought to share from the residents homes that seemed to compliment the evening more than we could have ever hoped for.

melindaslane | Director of Dining Services Chef- Breton Terrace

Our AMITL dinner for December was a big hit with the residents!  We transformed our dining room into an Italian café, complete with red checked table clothes and Italian music.  We had some prospective residents join us for dinner.  They were looking to move from another community, who's food wasn't up to their standards, so wanted to try our food.  They were so impressed with the meal and service, they put down a deposit that night!

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

AMIL is an event at Evangelical Homes of Michigan Saline residents are growing to love more and more each month.  This month we featured Italian in which Angela Ilievski utilized her knowledge and love for Italian cuisine and traditions to make the even even more of a hit!  We served the meal family style, in which the residents enjoyed while sharing fond memories of Italian meals with their own family.  They requested for the chicken picatta to be added to the main menu!  The residents are looking forward to next month's theme - Germany!

The Team at Evangelical Homes - Saline

 For this month's AMITL event at Cantata, we featured an Italian meal for our residents and staff. Our menu consisted of an Italian Wedding Soup, Spaghetti & Meatballs and Veal Parmesan. For dessert, Marissa, our new pastry cook, made an Italian classic tiramisu. Our residents enjoyed this traditional meal in our decorative red, green and white dining room. The whole building played Italian music in the background to to set the Italian atmosphere. In addition, Chef Jeff demonstrated how to make a Cannoli from scratch during his cooking demo. The whole experience was memorable for all and we cannot wait to experience next month's AMITL event!

Lesya Shoorgot | Service Manager

Michigan: Protein at Brecon Village

Current mainstream media has communicated there is a potential overconsumption of protein in the US population.  However, scientific research indicates this is not the case in older adults.  Protein provides many benefits to our aging population, which was the message of this month’s wellness session at Brecon Village, which came with a tasty snack prepared by Chef Janet Nichols.  Our residents learned the health benefits of protein, how protein impacts muscles and strength, as well as good sources.  Please enjoy the recipe below!

Ingredients

1 cup old-fashioned rolled oats
1/2 cup quick oats
3 scoops chocolate whey protein powder
1/2 cup organic brown rice crisps cereal
1/4 cup honey
1/3 cup peanut butter
1 teaspoon vanilla extract
1-2 tablespoon non-dairy chocolate chips

Preparation

1. Line a 9×5” loaf pan with parchment paper or lightly grease with cooking spray.
2. Place rolled oats in food processor and pulse until oats are a flour consistency.
3. In a medium bowl, mix processed rolled oats with quick oats, protein powder, and cereal.
4. In a small pan over medium heat, stir honey and peanut butter until melted and combined. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over oats. Stir well.
5. Using hands, press mixture into prepared loaf pan.
6. In microwave, melt chocolate chips for 1 minute, and then 30-second intervals stirring in between, until fully melted. Use a fork to drizzle chocolate over bars.
7. Let cool in refrigerator for 30 minutes before slicing into 12 bars.

Christina Weber, MS, RD and Chef Janet Nichols

Monday Motivation from Elly Kosteck, Illinois

Illinois: Lieberman Talent Show

Mary Lanigan, Nutrition Care Manager at Lieberman Center for Health and Rehab participated in the annual talent show.  Mary and  Arnold Rosenthal stole the show by dancing the waltz.

Thank you Mary for making Arnold’s day a little brighter! 

Jennifer Reiner MS, RD, LD | General Manager 

Michigan: Strawberry Christmas Trees at Sterling Heights

Creativity in the Hands of RDs at Evangelical Homes – Sterling Heights

Every year at EHM SH, the RDs would decorate cupcakes and Christmas cookies for our annual open house party. Well this year, we found a new way to “jazz up” the dessert room! RDs found a recipe of brownie bites topped with a strawberry decorated with frosting shaped as a Christmas tree! It was a great addition to brighten up the holiday party platter. They were so popular, they were the first dessert that needed to be replenished! Residents, families and staff all complimented on how cute the trees were and they also enjoyed the surprise of getting a strawberry when they bit into the tree! Such a fun and cheerful way to incorporate fruit into the dessert table for the holidays. 

Submitted by Clinical Dietitians at Evangelical Homes - Sterling Heights 

Dao Tran |clinical dietitian|evangelical homes - sterling heights

California: Baked Alaska at Casa de las Campanas

Below is the menu from Casa de las Campanas's annual Resident Council Christmas party.

Holiday Dinner Party Menu

Soup

Winter Squash Bisque

Salad

Organic Green Salad with Persimmons, Tangerines and Sun Dried Cranberries

Entree

Petit Fillet Mignon topped with Butter Poached Half Lobster Tail

Potatoes Gratin

Fresh Green Bean Bundles

Tri Color Organic Baby Carrots

Dessert

Baked Alaska

Chocolate Truffles

Above is a picture of our dessert. It is a Baked Alaska that they made to look like a snowman

Mary Abeyta RD| Regional Director of Operations

Michigan: Kinghaven Annual Holiday Gala

The social event of the year for Riverview is the Kinghaven Annual Holiday Gala.  This years December 10^th Gala did not disappoint!  With Prime Rib, Carved Ham, Twice Baked Potatoes and an array of amazing appetizers and mouthwatering desserts, not one person left hungry!

Chefs Dannie Robinette, Caleb Cook, Mark Hobart and Mary Grace Cuccia all came to Atria Kinghaven to showcase their expertise and help make this beautiful event come to life!  DDS Holly Wesener and Cathy Campbell and a number of talented servers took care of the front of the house, seating close to 400 people in flawless execution.  Many residents say this is the best gala that they have been to in all their years at Kinghaven!  What a great kickoff to the holiday season!

Michigan: Memory Care Open House

The fun didn't end with just one open house at Brecon Village! We had another at our Memory Support Center just a few days later.

And although the atmosphere was the same, Chef Janet made sure to shake things up and create an entirely new festive menu for this event! 

This strolling dinner started with a carving station that served a beautiful medium rare prime rib with either mustard or a horseradish cream.

As guests continued through the neighborhoods, they had the opportunity to indulge in Seasoned shrimp,Greek Orzo Salad, Wild Rice and Butternut squash salad, smoked salmon with crème fraiche along with very popular Macaroni and cheese bar and cheese and fruit platters.

An assortment of spritzers with offered with fresh berries as well as egg nog and hot cocoa.

Again, I created desserts which included Dark chocolate ganache cake with candied orange peel, Apple tarts and a variety of Christmas Cookies. 

 A choir performed and multiple holiday troubadours serenaded people with Christmas carols and songs. It was a magical evening and won't soon be forgotten.

Have a great week! 

                
Megg Geiger| Hospitality Manager

Chanuka Celebrations from around the division

Holiday Board Dinner with Traditional Menu

Thank you Chef Andrew Koziol and Rabbi Aron Musat for your efforts in making this a great celebration.

Arugula, Avocado & Citrus Salad

Oven Fried Cornish Hens

Potato Latkes

Zucchini Latkes

Braised Swiss Chard

Vegetable Purse

Jelly & Carmel Donuts

Fresh Fruit

Park Plaza celebrated Chanuka with a beautiful party for our residents and over 250 community members. Besides the hor devours and pastries prepared by Chef Carol and her team, there was also a cookie decorating station, a popcorn station, a hot cocoa bar, sufganiyot (traditional chanuka donuts) and chocolate chanuka coins. 

Aliza Musat | Director of Dining Services 

Michigan: Holiday Party with a Subtle Healthy Twist

The winter holiday season is known for a time of overindulgence.  This year at Evangelical Homes of Michigan - Brecon Village, Chef Janet subtlety incorporated healthy options into the menu.  As Registered Dietitians we are often asked for tips on how to survive the holidays without gaining several pant sizes.  One tip offered is to scope out all of your options on the menu prior to choosing what you will have – this will allow you choose options that are not as calorically dense as others.  Chef Janet ensured several options were offered in each area of the strolling buffet.  Examples included a specialty grain bar featuring quinoa and wheat berries; another station presented desserts with an option of dark chocolate; grape salad tossed in a light dressing was offered in several locations; and shrimp was offered on the menu as well.  

Another common recommendation for limiting overindulgence at holiday time is limiting portion sizes - Chef and team had this covered as well with appetizer plates replacing traditional dinner plates, tapas-style offerings of all meals, and mini desserts.  One additional recommendation is to be physically active – this was covered by the strolling buffet across the entire main floor of the account. 

The Team at Evangelical Homes of Michigan - Brecon Village

California: The Covington - AMITL Italian Heritage

Above is a photo from our teams presentation of AMITL Italian Heritage to the SNF residents at the Covington.  Chefs Mike and Juan and Dietary Supervisor, Roger, created a presentation that included slides from Chef Mike's family vacation to Italy, along with a demonstration of an Italian Almond Christmas Cookie.  Chef Mike walked the residents through the flavor profiles and step of his families recipe, while Roger showed the slides and played Italian Opera in the background.  A few residents also reminisced about their travels to Italy and the foods they enjoyed. Chef Juan then passed out the Italian Christmas Cookies to residents and staff to enjoy.   Everyone was very happy with this event.

Julie Porter| Director of Dining Services

Michigan: Holiday Cookies from Maple Village

It's time for Holiday Cookies!!! These are just a few of the all hand made cookies we are creating here at Maple Village.  I spoke to one resident who ordered 2 dozen.  The day after delivery I asked if she was enjoying the cookies...She responded "I already ate 7 of them!  They're delicious!!!" She also told me when I delivered them to her, "There will be no sharing of these cookies-They're ALL for Me!!" 

    Stacey Manna | DDS |Maple Village Morrison Community Living

Monday Motivation from Elly Kosteck, Illinois

Kansas: Christmas Party for Healthcare Residents

Emporia Presbyterian Manor held a Christmas Event for their Healthcare Residents. It was held on December 12th. The buffet menu for the event was as follows:

Cheese Tray With Crackers

Mango & Corn Salsa With Tortilla Chips

Swedish Meatballs

Curried Chicken Salad

Corn Bites

Smoked Salmon

Eggnog Mousse Shooter

Cheesecake Bites

Peppermint Chocolate Cake

Bruschetta

Emporia Manor Punch

Atul Karki

Director of Dining Services

Emporia Presbyterian Manor

Three Crowns Park POM/EVS Holiday Party

 I am so proud to be a part of this team, like any family we have our challenges but like I always say if you keep living in the past the future becomes more distant. So On this day I chose to show my Family how much I care by cooking for them. Cooking has allwyas been a passion of mine and I am quite good at it (so people say) If you notice the board in the back round it says "Nothing Short of Excellence" and was signed by Dr. Randy Ross author of the book REMARKABLE. I was so motivated by the 2 day seminar that I attended that I had to bring this to my Community. I can't say enough about the team that I have the privilege of leading and in my house (Italian of course) what better way than with food. So I prepared for them  2 Trays of Homemade Lasagna with homemade "gravy" meatballs and sausage. Along with a 12 lbs Ham with a Pineapple, brown sugar, Rum glaze... Happy Holidays to All and to All a good night !!!!!

Anthony Lucas | Director of Plant Operations and EVS

Michigan: Candlelight Dinner at Church of Christ

At the Church of Christ Care Center, our team put on a wonderful Candle Light dinner. The residents and their family members loved the Christmas atmosphere, and especially the dish prepared for them. To start the Dining Services Team served a Loaded Potato Soup with Canadian Bacon and Cheese Crumble. The main meal served was Beef Burgundy with Mushroom Risotto, Braised Red Cabbage and Raisin, and a Seasonal Vegetable. To end the dinner Homemade Cranberry Apple and Walnut Pie was served Ala Mode style. Our dining services team worked hard and did a fabulous job in setting, prepping, preparing and serving this wonderful meal. 

Katrina Martin | Lead Cook | Morrison Community Living | Church of Christ Care Center

Michigan: Holiday cheer from Fulton Manor

Happy Holidays from Fulton Manor,

We made fudge ( Vanilla & Chocolate ) Rum Balls and Truffles.  We boxed them up.  We donated to the kids food basket program. A great program that makes sack lunches for the kids to take home, so they have something to eat.

We gave them to all department heads, with a card.  We put on our holiday hats and set out to deliver our goodies.

Many of the people we gave them to had a little tear, because of the kindness of the donation to Kids food basket.

Jane Card |Assistant Director Dining Services - Fulton Manor 

Illinois: Community features Chef Yunker

Chef David Yunker was featured in the Local Newspaper for the Beverly neighborhood in Chicago for his volunteer efforts for working with teenagers from the Chicago Agricultural School to prepare a Thanksgiving meal for the seniors in the local community.  Along with Isagani Alma, a cook from Smith Village, Chef Dave was able to prepare dinner service for 400+ seniors and families with food donations from local businesses including Smith Village. 

Art Youkerd | Director | Morrison Community Living

Illinois: Smith Village Jazz Event

Smith Village held a Jazz Marketing Event on December 2, 2015 for residents and prospects.  Guests were treated to heavy hor d’oeuvres complete with chocolate fountain and sweets table while enjoying a concert provided by an 11 piece band. 

Art Youkerd | Director | Morrison Community Living

Monday Motivation from Elly Kosteck, Illinois

Michigan: Advent Dinner at Brecon Village

Here at Brecon Village, we recently celebrated our annual Advent dinner. It is a special dinner to celebrate the start of the advent and come together in feast, song and prayer.

 Each table was beautifully set by the tables hostess and each was just as gorgeous and creative as the next.

The menu created by Chef Janet was delicate yet robust and featured a Candle Stick salad with a house made Cranberry Vinaigrette, buttered herb potatoes and sugared green beans with julienned green apple.

Sole Fillet stuffed with orange cranberry dressing topped with hollandaise and a Christmas Chicken Roulade smothered in a rich Rosemary cream were served as entrees. As a special treat, a cranberry wine spritzer was enjoyed as well.

The evenings hostesses provided their favorite desserts. 

It was a wonderful night filled with laughter, joy, song and best of all, Christmas spirit!                

Megg Geiger| Hospitality Manager| Morrison Community Living|

Brecon Village, Evangelical Homes

Illinois: Diversity Activity, Central Baptist's Thankful Tree

The "Thankful Tree" at Central Baptist Village. On display throughout the month of November for all to see, with each leaf containing a message of what each of our culinary staff was thankful for this year.

Michigan: Suprefood celebration of cranberries at Masonic Pathways

We celebrated the Superfood Cranberries at the Masonic Pathways in Alma!

Executive Chef Patrick Young and his culinary team created an assortment of Cranberry inspired appetizers, condiments and desserts for the residents to sample. The items included a Cranberry Smoothie, Cranberry Glaze Sauce for Ice Cream, Cranberry Butter, Cranberry Cream Cheese, and Turkey Wrap with a Cranberry Mayo and Chicken with BBQ Cranberry Sauce. 

The Executive Chef displayed a platter of Fresh Cranberries and offered Hot Cranberry flavored tea as he explained his creations to the residents. The Registered Dietitian Cheryl Coslow reviewed with the residents the benefits of Cranberries discussing the antioxidants to help fight off infection and disease and keep us healthy. A few of the residents even had a playful cranberry food toss with lots of laughter and cheer. 

Kentucky: The Episcopal Church Home Gingerbread House

Chef Eric Metcalf created this wonderful gingerbread house for the residents and our guests to enjoy!  

Great job Eric!

Michigan: Light meal the day after Thanksgiving from Cedars of Dexter

So on the day after, and we are still feeling the effects of turkey and stuffing. So we featured something lighter at the Cedars of Dexter!

Pan Seared Scallops with sesame oil, house grown chives, black sesame seeds and a bok choy slaw.

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

Michigan: AMITL at Cedars of Dexter

The Cedars of Dexter recognized the culinary contributions of Native Americans with a, Meal in the Life themed meal.

 It included:

* Butternut Squash and Apple Bisque

* Corn chowder with Amaranth and wheat berries, topped with cilantro

* Roast beef with butternut squash, toasted walnut and cress salad

* Broccoli with fresh cranberry relish

* Succotash

* Pan fried Canadian whitefish with seasoned maize coating, almond wild rice pilaf and green onions.

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

Monday Motivation from Elly Kosteck, Illinois

Michigan: Diversity Board at Church of Christ

Here at the Church of Christ, We believe that a good attitude can make a big difference. Our Team shows us that without being 100% in attitude, Hard work and Teamwork fall short. Being positive in a Customer Service environment can make a difference not only to the job being done, but to the ones we are serving. Good Job to the Church of Christ Staff, both Assisted Living and Care Center. 

Katrina Martin | Lead Cook | Morrison Community Living | Church of Christ Care Center

Michigan: Reserve Dinner from 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