“I like the dreams of the future better than the history of the past.” —Thomas Jefferson
Hello! Happy New Year! We made it. Welcome friends to another great year and to our 251st blog post. Looking back on 2023, it seems very short but also such a long time ago that we were here. I hope all of you have a happy and prosperous New Year, and all the blessings you deserve. I decided to release this article a day early, as I am already in the building and would like to be here if anyone has any questions about it.
In the Food and Beverage Department, we have had highs and lows. Most of you know our challenges, and it would be tedious to share them all again but I would like to say a few things about what is going on.
We are looking forward to new beginnings, new ideas and new opportunities to change and grow. We must be ready for the changes on the Third floor to come, because they are coming whether we are ready or not. In the Dining Rooms and Bar, we are reestablishing old standards that have become lax, while asking ourselves what new standards we want to create and uphold. Many of you know the controversial stance I have taken on sensible portioning at the Bar, on crowd control before service and events, and on a smaller, more manageable takeout option. What is less obvious are the greater preparations for service that are being held, the more efficient packaging of bags, the temporary staff lending support while we return to adequate staffing levels.
In order to maintain what we believe to be the best service in the industry, we need our staff to know that we support and uplift them while doing a difficult and demanding job. I know the frustration that some residents may be feeling when they are used to ten ounces of wine in a glass, but I also see the servers relief when the rules are clear and resident ire is directed at me instead of them. I know that people like to show up to events half an hour early, but I see the discomfort that servers feel trying to work around them while being questioned, interrupted and observed. I hear the irritation of residents when not every single menu item is available in unlimited quantities for takeout, but the missing items on orders are down, the takeout is faster than a month ago and the staff morale is rising.
Most of us have agreed over the years that standards have to be upheld, training needs to take place, order needs to be established in the Dining department. Susan Jackson is one of the most capable and competent Directors that I have seen here in a decade, and by supporting her in upholding order, we can get to where we all want to be in this New Year of unlimited possibilities. As I have said, change is coming, and change is necessary no matter how we feel about it. I urge you all to contact me at 720 348 7810 or gstrickland@viliving.com to ask questions or even just to vent at what you disagree with. I am happy to come and meet you in person as well. Many people are uncomfortable with difficult or unpopular decisions, but if I may quote a hero of mine, "the buck stops here".
Ok. The Soap box is done.
For New Year's Eve, we will be having both a regular brunch and a special dinner menu. I know that we don't normally serve dinner on a Sunday, but it is New Year's Eve and we want to celebrate with you. For those who can't make it for dinner, we are offering the special menu in the Hive all day, but I really hope you can at least make it to the event I am most excited about Angie and Hannah's special party after dinner. There we will be serving still more food-Lobster Hawaiian rolls, Crab claws, Sesame cocktail shrimp, Tropical fruit, Dessert and Caviar. Susan will be pouring Blue Hawaiian cocktails as well as still and sparkling wine as we ring in the New Year together.
New Year's day will be a classic Holiday Brunch, with Carved Beef Tenderloin, Baked Halibut and Lobster Eggs Benedict. Susan will be pouring complimentary Bloody Mary's and we will all be respectfully silent and contemplative for those recovering from the party.
In the Hive Market on New Year's Eve, we are adding some of the items that are available in the dining room that night for those who cannot make it. This includes Surf and Turf, Onion Soup, Broiled Scallops, a special salad of Pears and Brie cheese, and a special dessert. The regular items that we have carried all week will of course still be available. For the upcoming week, Check out the Braised Bone in Beef Short ribs, simmered in Cabernet Sauvignon. We have Carved Ham served with a Brown sugar glaze. Try the Grilled Tuna Steak served with Seaweed Salad, The Grilled Chicken breast topped with red onion marmalade, or the Seasoned Chilled Shrimp with Cocktail sauce. As always, the menu is posted on The Touch town app and Jessica has extra copies to give out. The menu is also presented on the right.
In the Mount Rosa Dining room, a new quarter means a new seasonal menu.
By popular demand we have added the Iceberg Wedge salad, which is topped with red onions, bleu cheese, eggs, and bacon, This is served with Ranch Dressing unless you request otherwise.
The House salad is Mixed greens topped with diced apples, radicchio, radishes, avocadoes, pecans and finally Brie cheese.
The Filet Mignon is served with Sautéed Arugula, truffle mashed potatoes, and is topped with a compound butter of rosemary and garlic in addition to our red wine reduction.
The Salmon is served with a sauce of Gran Marnier and Blood oranges, while the Entree Salad is made with baby greens, roasted beets, Chilled sweet potato, oranges, Kiwis, pecans and goat cheese. Of course we can top it with Filet Mignon, Grilled Salmon, Chilled shrimp or Grilled Chicken.
One big change is that we are changing the Vegetarian option. Now this option has never been particularly popular, and we are getting quite a few requests for a more general "healthy" option. What is healthy? Well that depends on who you ask and what day of the week it is. My personal approach to healthy eating is taken from Michael Pollan- the brilliant and influential food writer. “Eat food. Not too much. Mostly plants.”
Simple, right? No specific plan, just sensible eating. We have decided that this option will be mostly plant forward without many saturated fats and should be easy to adapt to your own preference. This option will be generally lower in calories, and while not specifically vegetarian, the animal proteins included are not necessarily the center of the plate and could be easily eliminated for those choosing to stay vegetarian.
For example, the Light Entrée this week is Miso marinated Maitake Mushroom steaks, drizzled with Extra Virgin Olive oil, served over baby Kale with honey roasted Kabocha squash and garnished with pickled shrimp. Good quality food. Mostly plants. Not too much. One could make this vegetarian by holding the shrimp, or one could simply enjoy it and even brag to one's cardiologist at the good food choice made.
The Cheese this week is a Buttermilk Bleu with dates. Just as it sounds, this cheese is a little more tart from the added buttermilk, which cuts some of the heaviness associated with such a rich cheese.
The appetizer is Crispy Shiitakes with Lemon Yogurt dip. The mushroom caps are marinated with ginger and soy, dredged in flour and deep fried, while the yogurt is simple and light.
This week we are serving Yellowfin Tuna Steaks topped with Shallot Mango Butter, sesame snap peas and Kimchi fried rice. I recommend the Tuna be rare or medium rare at most, to fully appreciate the quality that we get from our friends at Seattle Seafood. This would be great with a nice Gewurztraminer or Riesling, I recommend the Kendall Jackson.
We have Chipotle Braised Boneless beef short ribs with mashed Cauliflower and Brussels Sprouts. A good bold smoky dish like this could stand up to either Cabernet or Zinfandel depending on your preference.
We have Pork Francaise this week, served with herbed potatoes and steamed Carrots. Francaise is made with lemon, butter, garlic and wine, and is pleasantly tart yet rich.
The pasta this week is a simple Baked Ziti with house marinara and topped with a generous amount of mozzarella cheese and garlic bread on the side.
For specials, try the House smoked brisket, the Braised Chicken, Lobster roll, Grilled Swordfish, Baked Cod or the Chicken Cordon Bleu.
At lunch, try the Carved Beef Tri tip, the Beef Stew, Garlic Baked Salmon, Braised pork, or Chicken Quesadilla.
As mentioned, Monday will be a holiday and so we will resume Culinary Corner the following week on the 8th of January. I hope you join us at the First Friday Cocktail Party coming up this week. I look forward to the New Year to you all and will see you soon.
