Monday Motivation from Elly Kosteck, Illinois

Michigan: HCMC Celebrates Nursing Home Week

Each day a theme was held with staff wearing costumes, fun events, games, and parades for the residents to enjoy. Dining Services provided meals and snacks for the employees as well. 

 The week started with a Kentucky Derby Day. Staff wore their finest attire and fancy hats. Dining services provided a Derby themed meal with Kentucky Hot Browns, Cheese Grits, Mint Julip Fruit Salad and “Run for the Roses” Cookies that were inspired from the Derby Pie. Our Gordon’s Food Service rep even came out to help serve with us. Later that day the staff held a hat parade for the residents who also enjoyed snacking on the special Derby cookies.

Decade Day staff dressed in the style of any decade. Dining Service staff represented the 40s, 60s, 70s, and 80s in style! That day the meal was a classic diner style meal that is good in any decade which included comfort foods like meatloaf sliders, bacon mac & cheese and cheesecake.

On Fictional Character day we had many characters including Ninja Turtles, Darth Vader, Clark Kent, Batman & Catwomen roaming the halls along with Chef Boy-Ar-Dee, Minnie Mouse and a fairy working in the kitchen.

On Scrabble day staff wore “tiles” to spell words for points. Dining Services spelled Queazy with a Z in an effort to earn higher points. This is a word we never want to hear after a meal we prepared is eaten!

 

The week-long celebration ended with a “sports” challenge with residents and staff participating in games like wheelchair ring around the rosey, an eating contest where residents got to feed blindfolded staff and a race to see who can assemble foot rests on wheelchairs the fastest! Our Dietitian Gina Knoblock didn’t win but she gave a good effort!

It was a week full of fun and appreciation for our staff for all their hard work. It was enjoyed by residents and staff alike!

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

Michigan: Sterling Heights Superfood - Nuts

How do you incorporate this month's Superfood for mechanically altered diets? Make Cashew Vanilla Cream! This decadent topping is great as a fruit topping! Participants in the dietitian's Mindful Monday event  at Evangelical Home in Sterling Heights were treated to this delicious treat with or without fresh apple slices.

Cashew Vanilla Cream
yield 6, 1/4 cup servings

8oz, cashews
1 cup, water
2 tsp, vanilla extract
1 tbsp. brown sugar
1/8 tsp ground cinnamon

Soak nuts in water for 1-2 hours. Place in a blender and add vanilla and sugar. Process until very smooth and cream. Garnish with sprinkling of ground cinnamon. Serve cold.

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

Michigan: Congrats Brenda!

 

Yesterday one of our morning Servers, Brenda Moody, was sworn in as an American citizen! She is originally from the Philippines and has made a great connection with some of the residents who severed in her country in World War II! We wanted to congratulate Brenda on becoming a citizen of the United States of America, no better way that with a red, white & blue cake to celebrate!

Katie VanderStraaten

Dining Services Director I NorthPointe Woods

Illinois: Melting Chocolate Domes at Smith Village

On Tuesday, May 17, 2016, Smith Village held a marketing luncheon for 50 guests.  The highlight of the lunch was Pastry Chef Michelle Sandifer’s melting chocolate dome.  Hidden underneath is a  round of chocolate cake, layered with chocolate rum mousse and fresh berries.  We poured a hot rum caramel sauce over the top and everyone loved it.   The marketing department, residents and invited guests were very impressed and in awe.

Art Youkerd | Director | Morrison Community Living

Monday Motivation from Elly Kosteck, Illinois

Illinois: New Resident Dinner at The Moorings

Over the past year we have had over 50 new residents join us here at The Moorings of Arlington Heights. The Dining Services Team along with the rest of The Moorings staff welcomed them with open arms and a great feast. The New Residents Party has become a yearly tradition from us with each year being better than the last. We kicked this years party off with an open bar and passed appetizers which included Ancho Chicken Empanadas with avocado sour cream, Caprese Skewers, and Deviled Egg Salmon Roulades. After Cocktail Hour ended, we began the Welcome Dinner. Our first course consisted of a Chillean Sea Bass on a bed of spring greens. Our main course was a Cabernet Beef Short Rib with Potato-Celery Root Mash and Roasted Spring Vegetables. Finally we finished the meal off with an Apple Charlotte Tart with Vanilla Bean Ice Cream.

Lisa Baumgartner
Dining Room Manager
Moorings of Arlington Heights

Monday Motivation from Elly Kosteck, Illinois

Michigan: History of the Railroad Event

Our Marketing Department put on a “History of the Railroad” event today! They asked us to make a train themed veggie tray and Railroad crossing sign fruit skewers! This was definitely a team effort! We had a lot of fun and the residents enjoyed the snacks! 

 Katie VanderStraaten

Dining Services Director I NorthPointe Woods

Michigan: Volunteer Luncheon at Sterling Heights

Volunteers are a very essential asset to Senior Community Living.  They dedicate their time and compassion to the residents and patients without expecting anything but how proud and meaningful the experience makes them feel.  Without the help of volunteers, Evangelical Homes in Sterling Heights would not have activities such as “Shirley’s Sweets”, “Crafty Corner Ladies”, “Love on a Leash Therapy Dogs” or our weekly Sing-A-Long Groups.  The “Master Gardeners” are also responsible for our well known Garden Courtyard.  It is about the length football field and features a wide variety of annuals, perennials, shrubs and trees.  To show our appreciation for all the hard work throughout the year, we hosted a Volunteer Luncheon at our facility on April 13^th.  We treated them to a Garden Fresh Salad, Fresh Cut Fruit Salad, Roast Beef Carving Station, Mashed Redskin Potatoes, Asparagus Spears and a variety of desserts.  The Volunteers were very complimentary and thankful for this luncheon

Laureen Barie | Assistant Director of Dining Service |Morrison Community Living| Evangelical Homes - Sterling Heights

Michigan: Homemade Pretzels at Sanilac Care

Residents and staff enjoyed making and sampling homemade pretzels with several different sauces and mustards.

Soft Pretzel Recipe
11/2          Cup Warm Water
1 Tbs         Sugar
2 tsp          Kosher Salt
13/4 tsp     Instant Yeast
41/2 Cup   All Purpose Flour
2oz            Unsalted butter
10 Cup      Water
2/3 Cup     Baking Soda
1 large       Egg Yolk
Pretzel Salt

Combine flour, sugar, and yeast in bowl of stand mixer.  Use the dough hook attached, turn mixer on lowest speed and begin mixing to distribute yeast evenly throughout flour.  Slowly stream in water, then butter.  Dough should begin to come together, and remain on the dough hook.  When you have a ball of dough, turn mixer off and sprinkle salt over the dough.  Knead the dough ball for 5 minutes.  Remove the dough from bowl. Oil a clean bowl and place the dough ball in, cover with plastic wrap.  Allow dough to sit in a warm place for about 50-55 minutes or until dough has doubled in size.  Preheat oven to 450 degrees.  Line  cooking tray with parchment paper and lightly brush with oil  Bring 10 cups of water and baking soda to a rolling boil in a 8qt saucepan.
Pretzel rolls: divide into 8 equal pieces.  Cut into small pieces and roll into a ball.  Place pretzels into the boiling water bath.  Remove after 60 seconds,  Place on lined sheet pan, brush top of pretzel with the beaten egg yolk & water mixture. Sprinkle with pretzel salt.  Bake until dark golden brown about 12-14 minutes, turning the pan halfway through.
Enjoy!!!
Billie A. Duvall, CDM, CFPP | Morrison Community Living |

Illinois: Education Fund Dinner at Villa St. Benedict

Every year the sisters at Villa St. Benedict throw an Education Fund Dinner to raise money for the foundation to send students to college who do not have the funds to go on their own. This is a private event for 55 residents and foundation members which includes passed appetizers and champagne in the piazza before a 5 course meal with wine pairings. The dining room tables were beautifully decorated with homemade centerpieces made by Hospitality Manger, Nikki Beckus, and Director of Culinary Services, Katie Kunkel. Executive Chef, Jeremy Derango, featured a German themed menu paired with wines chosen by sommelier, Chad Bertelsman.  Guests were given an extraordinary culinary experience as Chef Jeremy explained each course and the sommelier gave the history behind the wine that he chose to pair each dish with. The meal was a huge success as guests left with nothing but great things to say about their experience. We owe a huge thanks to our guest chef Brian Kempf and FOH guests Brooke Roth and Stephen Manno!

Saint Benedict

Education Foundation

Sunday April 24^th, 2016

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Golden Beet Salad

Red & green oak, black olive oil, goat cheese, pepitas, peeled sweet 100’s, crispy shallots

2002 Riesling Urziger Wurzgharten Kabinett

C.H. Berres

Intermezzo

Meyer lemon, basil granite, iced grapes

Scallops

Pan seared scallops, carrot puree, caramelized onion pie, bacon, pea shoots & chive

2013 Pinot Gris Rotenberg Wintzenheim

Haut-Rhin Alsace

Duo of Duck

Crispy duck breast, potato pasta, duck confit, arugula, toasted garlic, blackberry port wine reduction

2008 Spatburgunder Sankt Paul Weingut

Friedrich Becker Pinot Noir

Apple Tart

Roasted apple ice cream, gingerbread cookie, brown sugar crème anglaise, mint, raspberries

2008 Royal Tokaji Five Puttanyos Aszu

Hospitality Manager

Liz Blume

Villa St. Benedict

Monday Motivation from Elly Kosteck, Illinois

Annual Donor Dinner at Wesley Manor

This was the first Donor Dinner MCL was involved in and it was an exceptional night! For the first course, our starter salad was composed of baby greens, slow roasted cherry tomatoes, candied walnuts, fried goat cheese, and a honey balsamic reduction. The main course was a Surf n' Turf. Residents and guests enjoyed Beef Tenderloin served with a bordelaise sauce over mushroom and spinach risotto along with a filet of salmon over a roasted red pepper sauce, accompanied by roasted lemon scented asparagus and gourmet carrots. We ended the night with a delightful dessert served in a wine glass. We layered white chocolate mousse, dark chocolate mousse, fudge brownie, and brandied berries to present a beautiful and delicious dessert. All of our guests had a wonderful night and left raving about the food! 

Wesley Manor

Donor Dinner

First Course

Baby Greens | Slow Roasted Cherry Tomatoes | Candied Walnuts |Fried Goat Cheese | Honey Balsamic Reduction

Second Course

Grilled Beef Tenderloin, Bordelaise Sauce | Seared Salmon, Roasted Red Pepper Sauce |Spinach and Mushroom Risotto | Lemon scented Asparagus, Baby Carrots

Third Course

Dark Chocolate Mousse |Brandied Berries | Fudge Brownie

Illinois: Wellness Walk

On Sunday, May 1st the management team along with the team at Cantata participated in the Wellness Walk.  The wellness walk benefits the Wellness House in Hinsdale.  The Wellness House is a not for profit organization that provides services to people and families deal with cancer. They offer support groups, exercise and nutrition classes, social events, and much, much more, Wellness House is designed to give you back the strength, community, and control that cancer can take away.  Since you can’t put a price on these things, we don’t either-there’s absolutely no charge for all of the programs and services that we offer.  We had a great time walking for such an important organization.

Brooke Roth | General Manager of Hospitality Services

Michigan: Read It and Eat It

Rice Krispy treats and food safety were the highlight when the annual EcoSure Auditor stopped in at Walter P. Reuther. After the audit was completed, the management team took the opportunity to go over the audit with all associates with our “Read It and Eat It” project. Associates received a typed evaluation of the audit that they were to read through and discuss while enjoying homemade Rice Krispy Treats. It was a fun, informative activity that involved the whole team.

Ashley Aughton | Assistant Director | Walter P. Reuther Psychiatric Hospital

Monday Motivation from Elly Kosteck, Illinois