Cooking with the Chef
A buzz of excitment fills the dining room as residents find their seats and crain their necks to examine the display of food at the front of the room. In this moment, no one minds that the extreme heat meant that the traditional picnic was relocated indoors. All that matters is friends ... and food!
During Cooking with the Chef, residents tried new foods and provided feedback so the culinary team can expand the seasonal menu with dishes that everyone enjoys.
Cindy Palosky, Dining Services Manager, began the event by describing the first course, a fruited summer salad with watermelon vinaigrette. Newly minted Chef John Martelli had come up with the concept for the dressing, and the addition of dijon mustard gave it a shiny orange hue that surprised the taste testers.
The samples included five courses, and residents joked that the food would serve as both their lunch AND dinner! In all, they tried, raspberry chicken kabobs over rice pilaf, peach barbecue pork loin, cheesy scalloped zucchini, and cranberry orange bread pudding.
Feedback, such as "this peach barbecue sauce is so good that I wish it were a gravy" and "all this bread pudding needs is a scoop of ice cream" will help to shape the menu in the coming months.