Michigan: 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 

Michigan: Sterling Heights celebrates EVS Week

Here at EHM Sterling Heights we celebrated EVS week every day throughout the week. On Monday all team members were given a trivia game along with a fresh baked cookie. All correct entries will be entered into a raffle for a $25.00 gift card. Tuesday was crazy hat day. Everyone was encouraged to wear a crazy hat during their shift that day and all participants received $5.00 worth of Sterling Bucks to be used during our "Tasty Tuesday" employee meals. Wednesday all of our EVS team members were given a bracelet that was handmade by our Residents and members of the Life Enrichment staff. 

On Thursday everyone enjoyed an "On Display" luncheon featuring Chicken & Bow Tie Alfredo. To top things off, on Friday the team was treated to cake and ice cream along with a card that was signed by residents, patients, and other department team members. A great week celebrating some great team members!! 

 

Bruce Bilbrey | General Manager of Hospitality Services | Morrison Senior Living

Illinois: Savor September Fundraiser Event

On September 11th we hosted our "Savor September" fundraiser event.

Morrison Community Living has partnered with the Geneva Foundation, the charitable arm of Presbyterian Homes to host a garden party on Friday, September 11^th titled, “Savor September.” Morrison Community Living is providing a chef’s cooking competition as the entertainment, and it promises to be a wonderful event; there won’t be any yelling like in the show the Iron Chef but cooking under pressure nonetheless!

And, It’s not just any garden party or chef cook off; the event is also going to be highlighting the opportunity to bring farm fresh foods right here from our local Chicago and suburban area. Even the bar will be stocked with wines and locally brewed craft beers. 

All proceeds for the “Savor September” event will benefit the charitable mission of the Geneva Foundation of Presbyterian Homes which helps to provide residential care and services to older adults, who through no fault of their own, become financially vulnerable. 

The “Savor September” garden party will be held in the Huss Garden of the Presbyterian Homes campus in Evanston, Illinois.  I will be very grateful if you help the Geneva Foundation with a food donation towards the event.  All food will be used by our chefs in the competition and/or be combined to create to raffle prizes to raise additional resources.  All donors will be recognized in the program and in the menu.  Please be as generous as possible.

To enhance the farm to table look we had special charcoal chef coats donated from Chefworks with the event logo and MCL logo. The event began at 6:00 p.m with passed appetizers and a signature cocktail from the bar.

Appetizers included apple brined pork belly and yellow watermelon canapé, Asian duck wonton with cabbage slaw, and heirloom tomato gazpacho with American crawfish. 

They were made by Executive Chef Joe Martinez of the James King Home and Sous Chef Patrick Cleope of Lake Forest Place.

At 6:45 the chefs kicked off the main event with their Summer dishes.

Sous Chef Kyle Bulfer of Westminster Place prepared Nueskie's bacon wrapped quail breast with a fresh peach and Southern Comfort sauce with crisped local kale.

Executive Chef Robert MacClure of Lake Forest Place displayed crispy skin Lake Superior Walleye with carrot puree and a poached morel mushroom.

Executive Chef Silas Pinto prepared a Spanish soffrito marinated lamb lollipop with local Carmen pepper romesco and a creamy polenta cake.

I prepared a coffee rubbed dry aged strip steak with prosciutto wrapped heirloom tomato and a golden-candy stripe beet terrine with buttermilk blue cheese

To end the event on a sweet note-

Executive Chef Davis Knight of Central Baptist Village prepared a trio of sweets. Apple-apricot tarts, clotted cream and dark chocolate ganache parfaits, and English sticky toffee pudding.

Guests were encouraged to vote on their favorite bite so a winner could be chosen.  Chef Silas took the night with his lamb dish. 

The event was an incredible success and I believe this could be the start of a tradition. The outdoor event had many moving parts to set up and every department involved was on form.

Thanks to our business partners for their generous donations

Chefworks - chef coats and aprons

TriMark- glass ware, plate ware, disposable plates

Linz- Tomahawk steaks for auction

Supreme Lobster- smoked salmon, caviar assortment for auction

Midwest Foods- fruit and vegetable assortment gift baskets

Christopher Moore

System Executive Chef-

Presbyterian Homes

Westminster Place

Illinois: Wine Pairing Dinner at The Moorings

On September 15th and 16th we had almost 40 residents attend our monthly wine pairing dinner.

We set up a portable kitchen in a private room and cooked all the courses in front our dinner guests with some nice jazz in the background.

This month as we say goodbye to summer we themed our dinner as "The Moorings Steakhouse".

Our menu featured many classic steakhouse dishes.  It has been fun cooking in this demonstration format and the residents are often mesmerized.

Wedge Salad

Iceberg topped with crispy onion, cherry tomatoes, blue cheese

crumbles, bacon lardons finished with Parmesan dressing

Sauvignon Blanc, Paso Robles, 2015

Seafood Duo

Seared Atlantic Salmon Cake with Avocado Lemon Cream and

Classic Shrimp Cocktail

Cheese Board

White Cheddar, Brie and Goat Cheese

Pinot Noir Rose, Vintjs, 2014

The Steak

Petite Roasted Filet Mignon with Creamed Spinach, Truffle

Mashed Potatoes and Mushroom Brandy Sauce

Cabernet Sauvignon Black Mountain, 2013

Dessert

Chocolate Ganache and Strawberry Tart

Silas Pinto

Executive Chef

Moorings of Arlington Heights

Michigan: 10th Anniversary Party with Superfood, Cancer Fighting Theme

Here are some pictures of our 10th anniversary party at MCM. It was a fabulous event! We themed the evening with super foods to fight cancer by color on each table, that included super food facts. The food was delicious and beautifully presented!  Great job everyone!

Blueberries - Fresh Blueberry Baguette
Kale - Tuna Carpaccio
Avocados - Scallops Ceviche
Red Pepper & Chilies - Mozzarella Pinwheel
Eggplant - Whipped and Herbed on Cracker

Illinois: Server Incentives at Villa St Benedict

The servers at Villa St. Benedict are encouraged to push their hospitality skills further through friendly competitions in all areas of food service. Servers in IL who go above and beyond their job duties such as putting away dishes or helping other servers during service with walkers or pre bussing, are awarded a sticker in the basketball themed "Bulls vs. Cavaliers" game. At the end of each month, the team with the most stickers is awarded with ice cream of their choice and the individual winners win a meal off the menu of their choice. 

The servers in AL work together and receive stickers in the owl themed "Who Gives a Hoot" game for removing all walkers, steps of service, helping each other run food, a perfect check out, and perfect uniforms. The server with the most stickers gets their photo posted on the resident bulletin board and receives a $15 gift card of their choice.

A "server of the month" is elected by the management team based on accumulation of stickers, picking up shifts, willingness to learn new things, flexibility, steps of services, and upselling. The server of the month receives a $15.00 gift card and is recognized for the entire month on a display board in the dining room, featuring their picture and short biography. The residents and staff love learning more about each other and really appreciate when the employee's hard work is recognized. 

We have seen such a big improvement in customer service, sales, teamwork, and motivation among the staff since we started these incentives in July. 


Katie Kunkel, MS, RDN, LDN | Director of Culinary Services | Morrison Community Living |­ Villa St. Benedict

Michigan: Meet and Greet at IHM

Tiramisu, cookies, chocolate covered strawberries and homemade cannoli’s saturated the palates of all who attended the September 2, 2015 meet and greet with new Executive Chef, MaryGrace Cuccia.  The room quickly filled up with sisters and staff members anxious to meet our new staff member and integral part of the kitchen.  Chef MaryGrace told her story to the sisters about becoming a chef and coming home to Monroe and IHM, where her father, Vito Cuccia, worked for many years.  The sisters at IHM have come to know Chef MaryGrace and look for her during the day to give her ideas or just to have a quick chat.   

                Chef MaryGrace, or MG, as she is called by her co-workers and friends, has many new and innovative ideas in place to take IHM to the next level.  Her enthusiasm, drive, passion and love for the sisters shines through in all she does.  Welcome Chef MaryGrace, we are so excited to have you here and look forward to everything you do!

Illinois: August Reserve Dinner from Westminster Place

"Spice Root" was the theme for the reserve dinner at Westminster in August. Each course was centered around a different spice located around the world.  Chef Christopher Moore and Sous Chef Kyle Bulferteamed up to put on the dinner for twelve residents.  The evening started with a turmeric gin spritzer.  The 1st course- tandori style chicken on top of a heirloom tomato salad topped with a mint yogurt sauce.  2nd course- Annatto-cumin seared halibut in a saffron broth with taro root.  Intermezzo- Lingonberry Ginger Sorbet.  4th course- Coffee rubbed beef tenderloin accompanied by blue cheese polenta cake and tri-colored carrots. Dessert Course-  French toast napoleon stuffed with dark chocolate marscapone with strawberry caviar and cardamon creme anglaise.  The dinner was enjoyed by all and residents requested that some of the items be put on the new ala carte menu rolling out September 16th.

Kyle Bulfer

Sous Chef

Westminster Place

Michigan: Compass in the Community/Farm to Table

Kids Food Basket is an organization in West Michigan that provides 7,000 sack suppers every day for food insecure kids. Every spring for the past 13 years, The American Culinary Federation Greater Grand Rapids Chefs puts on a fundraiser called Feast For Kids to raise money for this cause.

This year the total amount donated by attendees was $98,000: a new record. Of that total, $6,300 was the winning bid on a Farm to Table dinner for 40 that I helped organize. We were very fortunate to be able to have it at Lubbers Family Farm for the second year in a row.

Lubbers is a nearby farm that practices organic, sustainable farming and has a bakery (Little Rooster) and a cheese making shop (Dancing Goat) on the property. In fact, we were able to incorporate crackers and feta cheese from Lubbers in the menu, and several ingredients for the meal were sourced from other local farms. 

The dinner was planned to take place in the apple orchard, but inclement weather caused us to hold it in the hayloft of the barn. It turned out to be so magical, they want to have it there next year. The 6 course meal went very smoothly due in large part to the amazing volunteers that helped out this year, 15 in all, including: 2 Morrison Directors, 2 Morrison Chefs, 2 Eurest Chefs, and 7 dietary aides and cooks from our client, Holland Home, Fulton Manor. Many skilled hands make light work.

My thanks to all of them, Brian Brookman CEC

  "If things seem under control, you are just not going fast enough." - Mario Andretti 

Lubbers Family Farm to Table Dinner

Saturday, August 29, 2015

Amuse

Bleu Cheesecake in Phyllo. Gazpacho Shooters

 Infused Water

Pickled Garden Vegetables. Little Rooster Crackers

Duck and Waffles

Grilled Duck Breast. Sweet Corn Waffles. Plum Chutney

Caprese Salad

Heirloom Tomatoes. Fresh Mozzarella. Basil

Smoked Salmon

Sockeye Salmon. Summer Bean Salad. Yogurt

Shrub Cocktail

Strawberry Shrub. Club Soda. With or Without

Lamb Lollipops

Lamb Chops. Grilled Watermelon. Dancing Goat Feta. Arugula

MI Blueberry Shortcake

Coffee

Drunken Cherry 

Michigan: House-made Refrigerator Pickles

The beginning of fall is the perfect time to preserve the bounty of summer, and nothing says preserving like PICKLES.  Here at the Felician Sisters Michigan we took our plentiful fresh cucumbers and turned them into Refrigerator Pickles.  These pickles will last up to 1 month and are ready for consumption after 24 hours (but are usually much better after sitting for about a week).  You take your boiling brine and pour it over the fresh pickles with whatever flavor you want to impart and viola, pickles!  In this method, there is no canning process so there is no additional cooking, therefore the cucumber are a little crisper and greener than the traditional method.  The sisters loved the idea, it reminded them of the days when they would can for a week straight.  We can't wait to serve them on Labor Day with our cook out!

 Brine Recipe:

• 24 Cups Water
• 18 Cups White Vinegar
• 6 T Sugar
• 5 T Kosher Salt
• Bring to a boil and pour over vegetables and aromatics

Aromatics Used:

• 10 Garlic Cloves
• 1 T & 1 t Mustard Seed
• 1 T & 1 t Peppercorns
• 6 Bay Leaves
• 15 Stalks of Fresh Dill

Phillip Emerson | Regional Executive Chef, DDS

Illinois: Farm to Fork Reserve Dinner

Farm to Fork Dinner

At Lake Forest Place on Saturday August 29th we hosted our chefs table dinner. It was a 8 course "Farm to Fork" themed dinner for 13 residents. We went to the local farmers market Saturday morning and picked out the product we wanted to use. We created our menu based solely on what we purchased at the market. It was an amazing experience creating dishes from the fresh produce. All the produce was sourced from farms no more than 50 mile away and the proteins were no more than 100 miles away. It was a very successful night. Special thanks all the Chefs for making such a memorable night for the residents.  

First Course

Local Cheese's From Decatur Dairy (Broadhead, WI.)

basil farmer, horseradish havarti, basil olive oil asiago, summer sausage (Kettle Range Meat

Co. Burlington, WI)

Second Course

Breakfast for Dinner

farm fresh eggs (B.S.W Farm, Union Grove WI.) vegetable bread crostini and basil pesto

Third Course

Heirloom Tomato Soup and Grilled Cheese

Heirloom Tomatoes (Geneva Lakes Produce, Burlington, WI), with butterkase cheese

(Decatur Dairy, Broadhead, WI.) on House made bread

Fourth Course

Pan Seared Walleye from the Great Lakes

walleye, beluga lentils, heirloom carrot puree (Windy City) , and patty pan squash (Geneva

Lakes Produce, Burlington, WI)

Fifth Course

Yuppie Hill Poultry Stuffed Chicken Breast

chicken breast (Yuppie Hill Poultry Burlington WI) baby spinach (Geneva Lakes Produce,

Burlington, WI) apple wood smoked bacon (Prairie View Farm Burlington WI.), smoked

cheddar cheese,(Decatur Dairy (Broadhead, WI.), jelly beans, Swiss char, radish kale and

purple kohlrabi puree (Geneva Lakes Produce, Burlington, WI)

Sixth Course

Blue Berry, Lavender and Lemon Sorbet

Seventh Course

Red Wine Braised Beef

Angus chuck roast (Bradley Farms, Denmark WI), whipped potatoes, heirloom carrots

(Geneva Lakes Produce, Burlington, WI) in a rich red wine sauce

Eighth Course

Dessert Trio

Warm blue berries and Black Berries, oatmeal crumble, vanilla ice cream chocolate

raspberry truffle and ground cherry tomato

Illinois: Smith Village creates a signature cookie

This summer, Smith Village was challenged to create its signature cookie for the  community. Our pastry chef, Michelle Sandifer created three of her homemade specialties; a chocolate gingerbread cookie, a lemon-lime basil shortbread cookie, and a blueberry white chocolate oatmeal cookie for the residents to try and vote for their favorite. It was a close competition, but at the end of the day the blueberry white chocolate oatmeal cookie was the winner, and we are happy to have identified it as the signature Smith Village cookie.

Michigan: Aloha from Sterling Heights!

Thursday August 20th, EH-Sterling Heights team hosted their annual picnic with a Hawaiian Luau theme for residents, families, and staff. Entertainment started on the patio with fun Hawaiian decorations, music, Hula Dancing, beautiful fruit displays and table centerpieces. 

Each department hosted a decorated station with food or drink along with an activity for all to participate. Dining services served the popular BBQ pulled pork sliders with tropical coleslaw displayed on the beautifully decorated Luau tiki bar with arrangements of fresh flowers and bamboo leaves.  Our activity was the guessing jar filled with colorful paper umbrellas and leis, participants with the closest guess of total number that filled the jar wins. We had a total of four winners! Residents, families, and staff had a wonderful time enjoying their Hawaiian Luau!

Submitted by EHM-Sterling Heights Dining Services Team 

Dao Tran |clinical dietitian|evangelical homes - sterling heights

Illinois: Traveling Chefs come to 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.

Michigan: Annual Summer Party at Maple Village

Here at Maple Village LSSM hosted their annual Summer Party. The menu had everything from carved beef tenderloin and seared honey salmon to seafood cocktails and flaming cherries jubilee. 

 I would like to personally thank Chef Megg Geiger, Chef Scott Sundermeyer, Chef Phillip Emerson, Chef MaryGrace, Cathy Campbell, Lamar Davis, and Kevin McLaughlin.  The support that was given was beyond compare-I Thank You all! 

I would also like to say thank you to the Morrison staff here at Maple Village.  They all showed tremendous teamwork and a can do attitude that made the Summer Party of 2015 "One of the best ever" Suzanne-Maple Village administrator.

    Stacey Manna | DDS |Maple Village Morrison Community Living

Michigan: Chopping Your Way to a Healthy Heart

"I must salt everything I eat!"  "My food does not have enough flavor if I don't add salt."  "Salt tastes so good!"  These are comments often heard from those that have heart disease or are following a heart healthy diet.  Instead of trying to make them limit the amount of salt in their diets with traditional health-related scare tactics, Chef Janet and Christina Weber, MS, RD team up at EHM - Brecon Village to provide clients with simple cooking demos.  The demos provide a simple, flavorful meal rich in fresh fruits, vegetables, herbs and spices.  In addition to the healthy recipe, Christina touches on the health benefits of the recipe combined with other lifestyle modifications.  

Clients at EHM-BV benefit from the 45 minute session, often requesting the recipes to appear on the menu regularly, requesting RD consults following the sessions, sharing recipes with family/friends, and utilizing tips learned in the sessions to prepare snacks between meals.  The session this month focused on the benefits of herbs and spices, with celebrity Chef Bal-inspired recipe: Zucchini with cilantro and coconut sauce.  Many clients mentioned enjoying the recipe without added salt!  

Christina Weber and Janet Nichols
EHM - Brecon Village

Illinois: Tailgating with Wesley Willows

On August 2, 2015 Wesley Willows took our some of our resident's " out to the ball game" on a road trip via coach buses to the Milwaukee Brewers Stadium to watch the Brewers play the Cubs.  Our Director, Christopher Hildreth and our Executive Chef, Jason Kovanda both went along to tailgate for the residents.  They grilled and served up brats and hot dogs, along with many cold composed salads, tons of water bottles, soda and of course everyone received peanuts!  Every belly was full and despite the hot day, a great time was had by all. 

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

Michigan: Fresh Sun-dried Tomato Hummus at Evangelical Home Sterling Heights

The dietitians at Evangelical Home in Sterling Heights, Michigan hosted a nutrition session on Carbohydrates for rehabilitation clients. The interactive class included our very first pre and post test as a way to measure learning and assist with goal setting in future sessions. The dietitians reviewed handouts and utilized common packaged foods to help teach attendees how to read a food label. A delicious snack of homemade Sun-Dried Tomato Hummus with baked seasoned pita chips was shared.

Submitted by Dana Lutz and Dao Tran

Dana Lutz | RD, Regional Clinical Nutrition Manager

Superfood TOMATO: Sun-Dried Tomato Hummus

Ingredients for 12 – 2 tbsp portions:

        1 oz fresh mint

            1 garlic clove peeled

            1 c garbanzo beans, drained and rinsed

            2 tbsp lemon juice

            <1/8 tsp ground nutmeg

            ¼ tsp ground black pepper

            ¼ tsp Kosher salt

            ½ oz paste, Sesame Tahini

          3.5 oz Sun-dried tomatoes

2 tbsp olive oil

Place garbanzo beans in a food processor and process until smooth; add mint, garlic and all remaining ingredients and pulse until smooth. Serve cold as a dip or spread. Serving size: 2 tbsp