Illinois: Villa St Benedict's Reserve Dinner

For this month's reserve dinner here at Villa St. Benedict the theme was parings. Since Valentine's Day was right around the corner I wanted each dish to feel like it would be incomplete without one other component in the dish.  

First 

 Roasted Sunchoke and Brandy Soaked Pear Soup  

 Second 

Blue fin tuna tartare with avocado, plantain chips and sofrito

Third 

Basil & Meyer lemon granita

Fourth 

Seared scallops with truffled crisps, and carrot puree  

Fifth 

Apple tart, with cinnamon short bread cookie and roasted apple ice cream  

The residents as always had a great time and already looking forward to next months dinner. 

Jeremy Derango | Executive Chef | Villa St. Benedict 

Monday Motivation from Elly Kosteck, Illinois

Illinois: The Art of Cooking at The Moorings

We hosted our first Chef's dinner of the year. Sous chef Eric Ofenloch and I planned a themed menu based on the "Art of Cooking". The menu featured different cooking techniques that contribute to the bold flavors.

The Art of

Cooking

Quick Fire

Pan seared Chilean sea bass/ wild rice/ green pea

tarragon puree/ curry oil

Slow and Low

Braised Berkshire pork belly/ Asian black vinegar

syrup/ sesame oil/ ginger/ shitake mushrooms/

rainbow carrots

Steeped

Basil-lemongrass infused simple syrup/ gin/ club soda

Pan Roasted

Duck breast/ potato fondant/ sautéed spinach/

coconut-butternut squash sauce

On Fire

Croissant bread pudding/ flambé bananas/

cardamom whipped cream

Michigan: Citrus Superfoods at EHM

Our superfood was Citrus and Chef Janet Nichols at Brecon Village put on a wonderfully educational presentation on the many benefits of citrus and creative ways to incorporate it into our residents diets! She showed the residents a wide range of different citrus fruit then demonstrated how to make a delicious Citrus and Fennel Avocado salad.  The residents packed our Wellness center to be able to hear her speak and many walked away with recipe, excited to try it out themselves. 

             

Megg Geiger| Hospitality Manager| Morrison Community Living|

Brecon Village, Evangelical Homes

Kentucky: Development Director's Welcome at Episcopal Church Home

The Episcopal Church Home welcomed our new Development Director with a reception Thursday night.  Featured were a fabulous cheese tray, various canapés, fresh mozzarella and tomato skewers with balsamic vinegar, black bean, red pepper and plain hummus with freshly made pita chips, and various small desserts including pecan pie, oreo cookie and assorted cheesecakes.  Chef Tim Knight created a fabulous offering for the evening. 

Michigan: Diversity Moment at Fountains at Franklin

For our Diversity Project, one of our cooks, Darlene spearheaded an effort to collect warm clothes and delivered them to a local homeless shelter.  Most of our associates and some of the residents contributed several big boxes of donations.  The recipients were overjoyed to receive coats, hats, socks and gloves to help them through the winter.

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

California: AMITL at Covington

Today Chefs Eric and Mike, put on a food demonstration for the independent residents at the Covington featuring a African American dessert, called 'Calus" or Fried Cake.  The dessert originated  by slaves living in the rice growing region of Africa and blended with the French influence as they moved to the Southern States.  The hot, fried cakes, similar to the French beignets, were sold on the streets in the French Quarter by Black or Creole vendors.

Residents were very interested in the history behind this simple dessert and asked to have it offered again!  Great job team. 

Julie Porter| Director

California: Pepper Superfood Presentation

For the month of February, the super food of the month was Peppers here at Eskaton Village in Carmichael, California. Excective Chef Kevin Casey and myself, Sous Chef Brien Kuznicki, made a wonderful spread of peppers.

• First was cream of chipotle pepper soup using dried peppers. 
• Second was Palsillia peppers Stuffed with Citrus marinated shrimp.  
• Third was a favorite! It was Anaheim pepper stuffed with pork carnitas top with marinated red onions and a sriracha cream.

brien kuznicki | sous chef |eskaton village carmichael

Monday Motivation from Elly Kosteck, Illinois

Texas: AMITL from CC Young

Above is a photo from Chef Vince's Shrimp and Grits tasting/marketing table for A Meal in the Life this month.  Please follow and like us on Instagram here - @morrison_clivingccyoung

Illinois: Central Baptist Village take resident satisfaction to a new level

Because you never know someone's struggles until you take a walk in their shoes, the staff at Central Baptist Village does just that in order to fully encompass the words I appreciate all you do. Starting the new year, we rolled out two new programs that put ourselves in others' shoes to view things from their perspective.

 

We also introduced "Perspective Dining" in our dining rooms where management is given the opportunity to dine with our residents. This not only allows management to engage and build relationships with the residents but gives them the opportunity to review the quality of service from the resident's perspective. Pictured are Klaudia, the catering manager, and Stacy, the dietitian, dining with two residents last month. Both Klaudia and Stacy learned more about the residents' personal lives and at the same time observed different things throughout service that the servers need to work on.  

 

Joanna Mocarska

Hospitality Manager

Morrison Community Living |­ Central Baptist Village 

Michigan: Heart Health Month at Huron County Medical Care Facility

HCMCF kicked off the American Heart Health month with an informative nutrition and wellness demonstration. Gina Knoblock, our RD, shared fun and interesting facts about the human heart with the residents. Did you know that a normal, healthy heart valve is about the size of a half-dollar? Or that the first invented heart pacemakers plugged into a wall socket? The residents enjoyed these facts and shared their own experiences with heart health for them or their family members. We shared the important aspects to a heart healthy diet and the main components to the Mediterranean diet.  Such as limiting sodium intake, selecting more fresh fruits and vegetables, limiting the intake of desserts, sugars and fats. We compared a heart healthy diet to our menus and shared how our menus aid our residents in making wise choices for good heart health.

After our talk we introduced our residents to new foods as many had never heard of Quinoa or tasted
Greek-style yogurt. Andra Shier, our ADDS, prepared an Apple Cinnamon Quinoa Yogurt parfait made with Greek yogurt. We also sampled a Mediterranean plate featuring Cucumber Quinoa Tabbouleh, Basil & Feta Cheese Spread, and Roasted Tomato Hummus with warm pita strips. Many of the residents enjoyed the new food flavors and asked for recipes to share with family and friends.

The Dining Services staff was challenged to wear red on Friday, National Wear Red day. They were rewarded with the same heart healthy snacks that was shared with the residents. 

Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility

Illinois: Anniversary dinners at Smith Crossing

This February at Smith Crossing, Chef Davis Knight launched a program to help residents celebrate their wedding anniversaries.  Residents are invited to have a special dinner in the main dining room on the date of the anniversary.  We set the “anniversary table” with special table settings and the couples receive complimentary fresh flowers, bottle of wine, anniversary card signed by the dining department, special appetizer, and chocolate covered strawberries made by Chef Davis.  The residents are enjoying the anniversary dinners, and it is a special treat for us to see how much love they have for their significant others after so many years of marriage. 

Accountability from Ken Lundin, Michigan

How Do You and Your Team plan to stay on top of your game?

Great preforming teams are unique, their accomplishments are high.  So how do you know if you and your team are focusing your time and energy in the right areas? The focus should be on changes that will propel you to Greatness and take your team to the next level.

Great teams aren’t smarter, stronger, better workers than your team.  However they may do things differently than your team does them.

There will always be teams that are stronger, faster, or smarter than you team.  Therefore you need to focus on discipline to adapt to the constant changing market around you and your strategies for success you and your team are using.  Focusing on changes that will propel you to even more successes.  Lastly once achieving some level of success you can’t be satisfied with that place you need to be asking “What’s next?”

          -Don Yaeger- 

Ken Lundin | Regional Director of Operations 

Michigan: Chef's Reserve Dinner at NorthPointe Woods

We held our first Chef’s Reserve Dinner of 2016 here at NorthPointe Woods! Chef Nicole prepared an amazing menu with beautiful flavors!

January Chef’s Reserve Dinner

Amuse-Bouche

Minted Eggplant Crostini

Salad

Red Wine Poached Pear Salad with Herbed Goat Cheese

Soup

Spring Mix Soup

Entrée

Rosemary Roasted Duck, Butternut Squash Risotto & Crispy Kale

Dessert

Hazelnut Coffee Toffee

Katie VanderStraaten

Dining Services Director I NorthPointe Woods I Morrison Community Living I

Illinois: Central Baptist Village takes employee recognition to a new level

Because you never know someone's struggles until you take a walk in their shoes, the staff at Central Baptist Village does just that in order to fully encompass the words I appreciate all you do. Starting the new year, we rolled out two new programs that put ourselves in others' shoes to view things from their perspective.

 

One community-wide program entails employees spending a day working in another department, initially starting with upper management. In January, to kick the program off we had the Human Resource Manager, Savitre,  spend the day as a Housekeeper following different Housekeepers around different sections of our facility to fully experience the hard work it takes to upkeep our community and keep our residents happy. Afterwards she shared her experience and gratitude for all that the Housekeepers do by writing about her experience for all to read in the Employee Lounge. This month we are looking forward to having the Executive Director of CBV spend the day as a Culinary Aide!

Watch the blog on Friday for the second great initiative mentioned above!

Joanna Mocarska

Hospitality Manager

Morrison Community Living |­ Central Baptist Village 

Illinois: Valentine Employee Engagement at Smith Crossing

This month at Smith Crossing we celebrated both Valentine’s Day and diversity by having each dining employee write something they admire or appreciate about another employee.  This was a very uplifting and a great bonding activity for our staff.  Everyone has enjoyed reading what is on their hearts and their co-workers’ hearts.

Michigan: Mindful Monday at Sterling Heights with Blood Oranges

Every Monday is Evangelical’s “Mindful Monday” Strolling cart provided by the Registered Dietitians. The citrus fruit we highlighted on January 25^th was blood oranges!  It was surprising to see how many people have never heard of them. Our residents and patients loved it! One patient said we made his day, as he is from Italy and used to pick blood oranges in Naples. Another patient tried the fruit for the first time and asked for a second serving. She also stated she will be looking for them in the grocery store because she just learned that the red color has carotenoids which may potentially helps fight off variety of diseases.  Many enjoyed an interactive citrus fruits guessing game and the various prizes supplied by the United Dairy Industry of Michigan.

  

Submitted by Dao Tran, RD and Dana Lutz, RD

Dao Tran |clinical dietitian|evangelical homes - sterling heights

Michigan: Saline celebrates Chinese New Year

An associate at Evangelical Homes of Michigan – Saline had a great idea for a resident dessert – Chinese Donuts!  Residents love special desserts and who doesn’t enjoy a donut?  Since the Chinese New Year was coming up, the team got together to brainstorm ideas on how to make the day special for the residents.  The associate, Justin, tested recipes for the Chinese donut and came up with a perfect one, Angela Ilievski contacted a local restaurant for festive placemats and fortune cookies and other décor, and Stephanie Patton put together a delicious menu!  The residents and staff enjoyed the meal, with one resident says “this is the best chicken I have ever had!”  Teamwork, great food, and associate engagement all contributed to the make the meal special for our residents!

Monday Motivation from Elly Kosteck, Illinois

Michigan: Chef Reserve Dinner at Fountains at Bronson

For our February Chef's Reserve Dinner, Chef Paul prepared a special meal that gave the residents a familiar yet satisfying taste. His famous Beef Tenderloin with Mushroom Madeira Sauce was the crowd-pleaser of the night, yet the Broiled Lobster with Lemon Herb Butter melted over top was a nice addition, giving the meal that 'Surf & Turf' experience people love! Duchesse Potatoes and Spinach stuffed Roma Tomatoes with Fontina Cheese complimented the meal. 

The highlight of the meal was the dessert however: Raspberry Napoleon with Caramel Sauce. Two puff pastries shaped into hearts filled with fresh raspberries and Bavarian cream over a pool of caramel, it was a dessert that melted in your mouth! Requests to have the dessert again was already being made immediately after dinner. Certainly a lovely meal that residents said they'd never forget!

DavidAnsel | Assistant Director of Dining Services 

Michigan: Mindful Monday with Oat Trail Mix at Sterling Heights

Got Oats!?

What better way to gain the strength and energy to carry you through a hectic yet “Mindful Monday” morning schedule than with an Oats topping trail mix! The mix consisted of cashews, walnuts, raisins, cheerios and cinnamon toasted Oats! Many residents, patients and staff enjoyed personalizing their own trail mix.  A handout was provided offering many alternative mix ideas for a high protein, high fiber, high energy, easy to make snack at home! 

Dao Tran |clinical dietitian|evangelical homes - sterling heights

Illinois: Heart Health Month at Lake Forest Place

February is Heart Health month. This month Jessica and Megan, Nutrition Care Manager and Assistant Director of Healthcare Dining Services at Lake Forest Place, teamed up to raise awareness about how food choices and lifestyle impact heart health.

For the employees: Heart healthy nutrition tips on whole grains, fiber, cholesterol, healthy fat, fruits & vegetables and being active were provided in the all-campus daily meeting scripts and a “Keys to a Healthy Heart” board was displayed near the time clock. A heart healthy oatmeal breakfast was provided to all employees. The oatmeal bar included: almond slivers, raisins, cinnamon, blueberries, strawberries and banana toppings. Handouts about oatmeal and the powerful, heart healthy nutrients it contains were available. Employees had a warm, heart healthy start to their day!

For the residents: Heart Healthy nutrition tips about whole grains and healthy fats were put in their weekly newsletter, In the Loop, and heart healthy tips were displayed on the weekly special menu in the Woodland’s Café.  A heart healthy special is provided each day in the Woodland’s Café.

Megan Simon MA RDN LDN| Assistant Director of Healthcare Dining Services

Michigan: “Cooking with Kids” with Chef Eric at McLaren Central Michigan Hospital

Twice a year the McLaren Central Michigan hospital hosts several Isabella County community programs including "Cooking with Kids". Our Morrison team participates by facilitating a cooking class with adolescent children. The team includes the Executive Chef and Registered Dietitian both sharing their expertise. This winter's event featured how to prepare a handmade pizza dough and the health benefits. The children enjoyed making the chef hats and the fresh ingredients for their pizzas, and of course, eating their pizza for dinner. We look forward to our next "Cooking with Kids" class and teaching how to crack eggs and flip an omelet.

Michigan: Mindful Monday Green Power!

Fresh, nutrient-packed, green smoothies were enjoyed at Evangelical Home during the dietitian's Mindful Monday stroll on January 18th. Strawberries, pineapple, banana and of course, KALE were blended with skim milk. Many we approached stepped out of their comfort zone to try the green smoothie. It was a huge success - we quickly ran out!

Dana Lutz | RD, Regional Clinical Nutrition Manager | Morrison Community Living |­ Evangelical Homes Sterling Heights 

Monday Motivation from Elly Kosteck, Illinois

Michigan: Traveling Wellness at EHM

January’s SuperFood is CITRUS and what better way to get clients and team members engaged in wellness than a traveling Wellness Station!  The recipe, as outlined below, was a chicken couscous with a hint of oranges.  RDs, Emily and Anne, dressed up a cart with the delicious couscous dish, citrus tips, and a Citrus Agua Fresca and set out at lunch to have clients and team member sample these nutrient-rich recipes!  In Blossom Café, Chef Mark and RD Christina Weber featured the same items as an on-display station.  We also did a spotlight on our Dining Website kiosk to increase traffic!  The Wednesday Wellness sessions have become a crowd favorite, with many return customers each week.

Poached chicken tossed with cinnamon scented couscous with almonds, raisins and mint.

Yields	6
Portion Size	2-1/2 cup
Preparation Time	30 mins
Cooking Time	30 mins

Ingredients

1 cup	Juice, Orange, 100%
1 cup	Water
1 tbsp	Garlic Cloves, Peeled, Fresh, Mashed
1 tbsp	Ginger Root, Fresh
4 tbsp	Sauce, Soy, Less Sodium
24 ounce	Chicken, Breast, Boneless, Skinless, Random, Raw
2-1/2 cup	Couscous, Dry
1/8 tsp	Salt, Kosher
1/4 tsp	Spice, Cinnamon, Ground
1/2 cup	Raisins
3 tbsp	Oil, Olive, Extra Virgin
3 each	Orange, Fresh, 88 Count
1 cup	Peas, Green, Frozen
3 tbsp	Nuts, Almonds, Sliced, Toasted
6 tbsp	Mint, Fresh, Chopped

Preparation

Step 1

Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Place juice, water, garlic, sliced ginger root (no need to peel), soy sauce and chicken breast. Cover and bring slowly to a simmer and poach until cooked through. Alternatively, place in a hotel pan, cover with foil and poach in the oven until cooked through, about 30 minutes in a 350 degree oven. Remove chicken from liquid and strain. Reserve liquid for cooking couscous. When cool enough to handle, shred chicken breast and set aside.

Step 2

Place couscous, salt, cinnamon and raisins in a container. To cook pour boiling poaching liquid (liquid should be 1/2" above the top of dry couscous, may need to add boiling water), cover tightly and steam for 15 minutes. Do not oversteam, the bottom will get clumpy. Fluff with a fork and set aside until service.

Step 3

Heat a pan over medium heat and add oil, oranges and shredded chicken until heated through. Add the cooked couscous and green peas. Toss until heated through. Garnish with toasted nuts and chopped mint. Serve hot. Portion size: 2-1/2 cups

FIT Contains treenuts (Almonds)

Illinois: Chef's Table at Lake Forest Place

On Saturday January 23^rd 2016 we hosted our Chef’s table with a Classic French Menu theme.  We did 9 courses.

Black Truffle Custard

egg | cream | black truffles | sage

Seared Hudson Vally Foie Gras

lack cherries | port wine | almonds | cipollini onion | brioche

Lyonnaise Salad

frisée lettuce | poached egg | shallot | wild boar bacon | dijon mustard | red wine vinager | french bread

Asparagus and Carrot Terrine

asparagus | fromage de chèvre | carrot | basil cream | micro basil

Butter Poached Lobster

corn | lavender | champagne | cream | challah | tarragon

Duck à l'Orange

duck breast | orange | duck confit | beets | fennel | english peas

Steak Diane

filet mignon | cream | brandy | veal demi-glace | potatoes anna | haricot vert

Raspberry Duo

sponge cake | raspberries | raspbery jam | white chocolate panna cotta | dark chocolate |  rasberry crème brûlée

All the residents enjoyed our taste of France and cannot wait for the next Chef’s table.

 Robert MacClure

Executive Chef

Lake Forest Place

Michigan: Mindful Monday Kickoff at Sterling Heights

What a better way to start the New Year than with light yogurt and refreshing citrus?! The dietitians at Evangelical Home in Sterling Heights, Michigan strolled around the building with a taste of this delicious healthy snack. Discussions were buzzing around recipes and tip sheets of this refreshing Superfood! There was an excitement around the building as residents and staff are looking forward to our new Mindful Monday events.

Dana Lutz | RD, Regional Clinical Nutrition Manager

Ohio: Keeping the menu fresh at Wesleyan Village

Here at Wesleyan Village, we have a restaurant style menu in our Independent Dining Room. We change this menu every month. In January, a few of our dishes included:

• Pizza Skins Stuffed with Mozzarella and Pepperoni served with Pizza sauce and Garnished with Fried Basil
• Honey Soy Pork Tenderloin grilled and topped with our fresh pineapple salsa
• Hungarian Goulash served with Puff Pastry and our Home Made Sour Cream
• Asian Noodle Bowl with Orange Ginger Black Bean Sauce Garnished with pepper Medley, Cucumber, and Toasted Cashews
• Pan Roasted Airline Chicken Topped with a White Wine Dijon Mustard Demi Glace and Garnished with Black Truffle Pate and Micro Greens. 

Josh Ives| Sous Chef | Morrison Community Living|­ Wesleyan Senior Living

Illinois: Reserve Dinner at Villa St Benedict

Chef Jeremy DeRango's reserve dinner at Villa St Benedict this month's theme was rustic Italian.  The 12 seats for the dinner filled quite quickly and the residents always enjoy, good drinks, friends and food.  The menu was as followed:

Tuna Crostini

White bean puree, tapenade, porcini mushroom power, chive

Rosso & Verde (red & Green)

Roasted shallots, goat cheese dressing, black olive oil, golden beets, red & green oak 

Cozze Vongole

Mussels, little necks, sausage, toasted garlic, tomatoes

Bolognaise

Hand made pappardelle, pork, veal, beef, parmesan reggiano, cream & basil

Tiramisu

Chocolate coffee gelato, lady fingers, crème an-glaze, whipped mascarpone 

 

 

Jeremy Derango | Executive Chef | Villa St. Benedict