Indiana: Hoosier Village Retirement Center RD Chat

 Megan Gable and Tonya Maschino conducted an open chat session for the residents at Hoosier Village. We provided education handouts, activities and pamphlets. We successfully held many open discussions with the residents and answered several individual questions. John Thompson , the DDS, also attended and provided up coming events for our group. Refreshments and snacks provided for the residents.  Great turnout!

California: Spring Lake Village Winw Pairings

 

Spring Lake Village in Santa Rosa, Ca.  hosted a food and wine pairing event.

This week Dining Services hosted a Lunch and Learn for the residents on food and wine pairing. 

 

We tasted five wines (plus a sparkling aperitif) all paired with a dish specifically created to show the effect of food on wine. It was educational, fun and deeelicious!

 

 

DDS,Gina Armanini sent these pics.  Our Ex. Chef in the picture is Ion Aguinagalde

 

Gina Marie Armanini

Director of Dining Services

Spring Lake Village

Michigan: National Nutrition Month at Isabella Medical Care

For National Nutrition Month our team set out on a mission to give our residents a flavor experience outside the ordinary.  Through a combination of familiar foods with a little twist, we were able to offer samples to all residents, staff, and visitors.  Utilizing our very popular mobile sample cart, we featured a black bean meatball with marinara and fresh baked bread w/ herbed oil for dipping.  Our guests were pleasantly surprised to try the meatless meatballs packed full of flavor and good nutrition.  Although the residents are not quite ready to have this new entrée featured on the menu, they were thankful for the food experience. 

Danielle Cataline, RD | Director of Dining Services

Monday Motivation from Elly Kosteck, Illinois

Illinois: Presbyterian Homes' Food Fight Qualifer Round

To take advantage of our new open kitchen concept at Lake Forest Place we had our cook off between Chef Robert Macclure of Lake Forest and Chef Kyle Bulfer of Westminster Place. The winner will participate in the regional cook off.

The Chefs were given a mystery basket and one hour to complete their creation. 

The ingredients:

Hanger Steak
Japanese Yams
Romanesco Broccoli
Prickly Pears
Habanero Peppers

Chef Robert with the round plate prepared gingered yam mash with citrus-soy grilled hanger steak, buttered romanesco and prickly pear-habanero jelly

Chef Kyle with the oval plate prepared yam gratin, espresso rubbed hanger steak, grilled romanesco, prickly pear-habanero jus, and avocado cream

The judges had a difficult decision to make as both Chefs did a great job.

Chef Robert advanced.

Illinois: Friendship Village Wellness Fair

Friendship Village hosted a Wellness Fair featuring a display from Dining Services highlighting Guess the Grains interactive display where residents and community members learned about different whole grains, such as Freekeh, Millet, Spelt berries, and Farro. Chef Rob Campbell created a Mango Lemongrass Cilantro infused water, a huge hit at the fair for over 400 attendees and 50 vendors! Clinical Nutrition Manager, Megan Peters, educated attendees about the health benefits of whole grains and how to incorporate grains into a healthy diet regimen. Dining Services also used this opportunity to communicate the introduction of these new grains to be provided at different dining venues in the future.

Megan Peters, MS, RD, LDN | Clinical Nutrition Manager

Michigan: Chef Reserve Dinner at NorthPointe Woods

This month we held our last Chef’s Reserve Dinner with Chef Nicole here at NorthPointe Woods. To stay in line with National Nutrition Month, her theme for this dinner was Fresh Vegetables. Chef Nicole wanted to show our residents that it’s possible to have a hearty and flavorful meal without the use of meat. The residents were very impressed with the colors and flavors that Nicole presented with this dinner.

Chef’s Reserve Dinner

Amuse-Bouche

Petite Bloody Mary

Soup

Spring vegetable bouillabaisse

Salad

Pink grapefruit & watermelon radish salad

  

Entrée

Portabella millefeuille with butter nage

  

Dessert

Chilled lemon soufflé

  

Katie VanderStraaten

Dining Services Director I NorthPointe Woods