Monday, August 31, 2015

Michigan: Superfoods in Cooking Club


At today's cook club our CDM and resident's created a Watermelon and Pineapple salsa.  While the resident's were preparing the salsa, our RD educated resident's on the nutritional benefits of watermelon.  Most residents were skeptical of a watermelon salsa but most of them enjoyed it.  At the very least everyone agreed they got a chance to try something new!

Recipe:

Ingredients

  • 2 cups chopped seedless watermelon
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/4 cup chopped onion
   
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons orange juice
  • 1/8 teaspoon hot pepper sauce (such as Frank's RedHot(R))

Directions

  1. Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.


Bay County Medical Care Facility - Essexville, MI

Thursday, August 27, 2015

Michigan: Brecon Village Reserve Dinner


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

Wednesday, August 26, 2015

Illinois: Reserve Dinner at King Home

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

Friday, August 21, 2015

Illinois: Feeding theater goers from Wesley Willows


Annually in July,  Wesley Willows holds a fund raising event that is sponsored by Morrison.  It is an outdoor event at Rock Valleys' Starlight Theatre,  where they preform different plays throughout the summer months. We held this event in opening week.  Not only did everyone get to see one of the first performances of the play Mary Poppins but they had the pleasure of munching on the delicious varieties of stuffed cookies that we served and also kept cool with our lemonade fountain and ice cold water bottles.  We had over 1000 people in attendance this year to watch the play...it was a SUPERCALIFRAGILISTICEXPIALIDOCIOUS time! 

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

Thursday, August 20, 2015

Time Management from Debbie Hanchett, Michigan

The Time Management Matrix

After analyzing your daily activities, you will assign them to the appropriate quadrant before evaluating where you need to make changes.

Wednesday, August 19, 2015

Illinois: 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 

Friday, August 14, 2015

Illinois: Farmer's Market at Cantata

On August 5th we held our first Farmer's Market at Cantata. In conjunction with our produce vendor, Midwest Foods we were able to provide a wonderful selection of fruits, vegetables, preserves, honey and baked goods for the staff and residents to enjoy.  The market was a huge success and we are planning another for the fall season.

Brooke Roth Director of Dining Services 

Thursday, August 13, 2015

Time Management Tips from Debbie Hanchett, Michigan

TIME MANAGEMENT TIPS
These basic tips can help you to  feel productive and successful.

Know how you spend each hour of your day.
The only way to accurately assess the way you need to spend the time is by beginning with a full evaluation of your daily activities in order to identify timewasters and periods of non-productivity.

Begin each day with a few moments of planning time.
Setting aside a half-hour each morning or the evening before for planning allows you to get organized and track your progress. Disorganization is a huge timewaster. Plan to succeed by evaluating your progress on a day-to-day basis, and by reviewing both your weekly and monthly 
goals and objectives. Planning time also allows for making any schedule adjustments that are needed to keep you on track.

Don’t try to do everything yourself.
Learn to delegate out smaller responsibilities whenever possible. If you’re a perfectionist, keep in mind that your attachment to doing things yourself in order to make sure they are done correctly will eventually lead to overwhelm and stress.

Do your most important tasks first.
One of the best time management tips to practice is to get the most essential tasks done first. This keeps you on track and eliminates the need to play catch-up later due to procrastination.

Carry a planner (either paper or electronic) with you at all times.
The idea behind keeping your planner with you at all times is that you eventually become accustomed to tracking all events in one place – both business and personal – so double booking doesn’t occur. It also promotes the habit of following a planned schedule of activities rather than “winging” it, which generally leads to wasted time, non-productivity, and lost opportunities.

Learn to say “no” to other people.
Helping out a friend or coworker may not seem like a detrimental gesture. However, keep in mind how precious your hours are – taking on additional activities will impact the hours you have available for your own activities – either work or leisure. Weigh your decisions carefully, and always consult your planner before saying “yes.”

Wednesday, August 12, 2015

#Take5Photo Contest Winners

#Take5Photo Contest Winners!
From cut gloves, to burn sleeves, a PPE fashion show and visual safety, our winners demonstrated a fantastic understanding of safety in our communities! A BIG thank you to everyone who submitted photos for our contest - we had more than 50 submissions!

Our winners:

Amber FinckMPH, RDN from Woods Health Services at Hillcrest in La Verne, CA

Cheryl Naftel from The Fountains in Southfield, MI
Grant Arnold from Christian Rest Home in Grand Rapids, Michigan
Joe Cullum from Bateman Community Living account
Contra Costa in Antioch, CA

Thursday, August 6, 2015

Michigan: Puree diets creatively plated for birthday party.

Isabella Medical Care facility had a birthday luncheon for the residents. Every month at our residential council meeting the residents choose the birthday luncheon menu for the month, so for July, the residents decided on BBQ ribs which they love! The meal also included Pasta Salad, Corn on the Cob or Baked Beans as well as Fresh Watermelon for dessert. 

We have just started introducing the puree program into our facility. In the photo we displayed our meal along with the puree version. We wanted to share the creativity from our cooks. One example is the puree watermelon that resembles a shape of a watermelon slice. Our staff used green applesauce for the rind, strawberry applesauce in the shape of a wedge and to top it off they used chocolate syrup as the seeds. We received a lot of compliments from other departments on how real the puree watermelon looked and how much more appetizing it was for the residents that are on puree diets.

yolanda mccormack| adds

Wednesday, August 5, 2015

Michigan Diversity Moment: Hope Village


Our June diversity activity was to make a flag.  The suggestion was to give all the employees a 3X5 notecard and have them make their own flag that represents them.  Nancy Cornell, our lead cook, had her own idea.  Nancy made a quilt with blank squares for each employee to design their own.  Nancy went above and beyond for this activity. Not only do we get to display Nancy’s wonderful talent but we can now proudly display our flag letting everyone know what is important to each of our employees!  Thank you Nancy for your time and effort you put into this! 

Angela Leman | Director | Morrison Community Living |­ Hope Village

Tuesday, August 4, 2015