Culinary Corner, week of October 16-21
Hello! I hope you are all feeling well. I really did not expect to be dealing with COVID-related closures or wearing a mask at work this late into 2023, but I suppose we are in a different world now aren't we? It seems like cases are leveling off, and we are tentatively planning to be fully open this week. I'm sure you've noticed that the takeout menus are more limited than normal. As some of you have mentioned, the upswing in takeout orders combined with our already large menu has led to a lot of delays at pickup. This is the last thing any of us want, and with the addition of five entrees and multiple sides in the Hive Market maybe we can ease the congestion by simplifying the menus. The full menu is still available in the dining room, and as COVID cases decline we welcome all of you back to come dine in-person.
Most of you are aware of the memo that was distributed on Friday, Libby Winter is no longer with our organization. I know she will do very well wherever she goes and I wish her only the best. Susan Jackson is now standing in as Interim Director and I feel that the impact on the residents will be as little as possible.
I hope you all join us tomorrow the 16th for the Pancake Breakfast event. Yo will be making his special pancakes, Susan is pouring Mimosas and the whole cabinet is expected to be there to help so come have breakfast on us! Culinary Corner will be postponed, as I unfortunately won't be there. My boys are off of school for the week and so I am planning a week of museum visits, fishing at Lake Chatfield, telescopes, fire pits, and sleeping late. I will be back in the office on October the 23rd, and will see you all at Culinary Corner that morning.
The Hive Market is now open seven days a week, from 8-2. We also have a new hire beginning with us, so come and introduce yourselves to Jessica. This week in The Hive check out the Greek Salad Pita with Chicken. Romaine, cucumbers, tomatoes, feta, olives, and grilled chicken are stuffed in a pita with red wine vinaigrette served on the side. We have a Muffuletta this week. Now if you've ever been to Central Grocery on Decatur street in the French Quarter of New Orleans you are familiar with this hearty sandwich of ham, salami, mortadella, capicola, provolone and olive salad. We have a Steak Baguette, with grilled beef tenderloin, shaved onions, tomatoes and cheese on fresh French bread, A steamed Lobster Tail with the shell removed. We have a BLAT, which is really just a Bacon Lettuce and Tomato Sandwich with Avocado, and by request we have a classic Crab Louie Salad with 1000 island dressing. Lots of sides this week and by request the Chef's beer is featured as well.
The soup of the week is Split Pea with Ham, very rich and perfect for this fall weather.
We have Pork Lumpias this week made by our very own Hsar Eh. Now a Lumpia comes from the Philippines, and is sort of like an egg roll but packed with seasoned meat, and very filling. Hsar came to this country by way of Thailand, and has worked here for ten years in every part of our kitchen. He is one of our talented cooks, and I hope one day to be more like Hsar who has a smile for everyone no matter how difficult things get. If you like this one, please let us know.
The Cheese this week is called Sage Derby. This one is like a Cheddar style, but before pressing the curds fresh herbs are added which gives the cheese a marble like green and white pattern. The flavor is mildly reminiscent of fresh sage, and it will go great with the apple chutney recipe we got last week from a resident.
In the Mount Rosa Dining room, check out the Pan-Seared Salmon with butternut squash coulis, served over chilled quinoa and sautéed spinach. The sauce is a purée of roasted squash, and this whole dish is a really nice low fat delicious option for those seeking it.
We have grilled Lamb Loin Chops this week with Spanish pepper sauce, over chilled fennel salad.
This week we are offering seared Duck Breast topped with tart cherry sauce, over saffron cauliflower risotto. The risotto is a classic Milanese style with chopped cauliflower added in.
Don't miss the Mexican Zucchini boats as a vegetarian option this week. Zucchini is hollowed out and stuffed with vegetables, black beans and cheese, baked to gooey goodness and served with Spanish rice.
The pasta this week is Rigatoni with chicken and mushrooms in a Marsala cream sauce,.
For dinner specials in the dining room, check out the Flounder Française, Broiled Scallops, Carved Beef Tenderloin, Sweet and Sour Alligator, Chicken Cordon Bleu, Meatloaf, Grilled Lobster Tails and more.
At Lunch try the Carved Ham, Beef Tacos, Pork Chops, Lobster Rolls, and Grilled Ribeye Steak just to name a few.
Next week, I will see you all at the Culinary Corner on Monday the 23rd, and on the 24th we are planning a Sip and Savor with Whiskey made from four different grains.
Have a great week!
