"The trees are in their autumn beauty, The woodland paths are dry, Under the October twilight the water Mirrors a still sky." --- William Butler Yeats
Hello! Wow, what a week it's been. In case you haven't heard both the 1859 and the Dad Clark Bar are open now for food and it's been a wild ride. I have been here in this building since before it opened and I can tell you that we have broken records several times for number of diners. On Wednesday last week one of our servers did thirty dinners in one seating and was still smiling. The Bar filled up and emptied twice that same night: 40- something meals in that small space. The Hive Market has been able to maintain Dining on Demand with many fewer problems that we ever had with "brown bag" and we are still growing.
Brenda, Victor, Josh, Liza, and Jaqueline have all taken tables, bussed dishes, mopped floors, filled in as host, tended bar, and every other aspect of service in addition to their own duties and I can't thank them enough. Special Thanks also go to Katie, Mimi, and Gladys who came up from the Care Center to help. All departments pitched in-- notably: Lifestyles, Maintenance and Housekeeping and we could not have done it without them. My special thanks however goes to all the residents who have shown so much patience and grace, especially those who were waited on by me.
The Kitchen performed admirably, with David, Alberto and Jason all helping to carry food, and the food has been outstanding. Residents have been effusive in their praise, and the menu is the best part of that.
Please remember to fill out your Resident Satisfaction Survey. This is your best opportunity to let us hear your voice about how things are doing, whether we have improved or what direction you think Vi should go. Of course you should say how you feel good or bad, but all I ask is that you remember how hard the staff has worked to keep you happy this whole year.
On Monday afternoon we are serving Tapas and Tunes in the Mt Rosa Dining Room. The Cabinet members will be here to help us pass Spanish Tapas and wines while we listen to beautiful music.
The wines will be Albarino-- a Galician white that is light in body but with high acidity and Tempranillo-- a Spanish red with High tannins and fruit but lighter in body than Cabernet.
This event will be a great place to complete your Resident Satisfaction Survey! The doors open at 3PM.
Speaking of Mt Rosa, I really can't give any date for opening that space or fully opening the Catering options until we have servers for it. Staffing remains a big issue-- no surprise there I suppose. Our department leaders can't really wait tables and still run things and even our wonderful line staff is already getting a little fatigued after a few weeks of record numbers. My big concern there is that we are entering the Holidays now and it is really hard to hire anyone between November and January. I will stay hopeful and keep you posted on that front, but if you run across any great servers in your travels give them my card.
On the menu this week the appetizer is one of our old favorites: Bacon-Wrapped Shrimp served over Colorado Beer Glaze. We have served this dish in one form or another for sixteen years now and it remains very popular. The glaze is made from O'Dell's 90 Shilling Amber Ale and it really compliments the smoky bacon, I would order a glass to go with it.
The Cheese this week is Mouco Camembert. This is a soft, creamy cow's milk cheese originating in Normandy but ours is local, from Ft. Collins, Colorado. Try it with the Bordeaux.
At dinner try the Sea Bass. It is pan-seared and served over a ragout made from tomatoes, mushrooms and spinach. Chilean Sea Bass is also known as Patagonian Toothfish. In 1977 a fish purveyor came up with the name as no one really wanted to eat something called a Toothfish. It worked well, so well that in the 1990's some fisheries collapsed as a result of it's popularity. Today the species is carefully managed internationally and most seafood companies refuse to buy from fisheries that are not. This is a great fish, very tender, always juicy and flavorful. I recommend it with the Kendall Jackson Vintner's Reserve Chardonnay.
It's never a bad idea to have Corned Beef and Cabbage. No, we couldn't wait for March and why should we? We were going to offer the cabbage as a side dish but we decided that all corned beef should have cabbage or it doesn't feel right. No there are no boiled potatoes-we have to stop somewhere but there are always baked potatoes and you can get them loaded too.
Did you ever wonder what makes it "Corned"? The term originated in 17th century England, when large "kernels" of rock salt were used to cure beef. The word "corn" comes from the Germanic word kurnam, which means "small seed". Ireland became a hub for corned beef production due to an abundance of cows and lower salt taxes, and this form of preservation and cooking became part of the cuisine. Irish Immigrants coming to America in the 19th century brought this dish with them and it has become as American as it is Irish. I have to recommend the Easy Street Wheat with this one as the salty flavor will make one thirsty.
We have Coq au Vin this week, which literally means chicken in wine. Actually it used specifically call for roosters that could be tough and would benefit from long slow cooking with wine, mushrooms and pork. Today of course we use young tender hens but the dish has survived as a classic. Try it with Cabernet.
Pan-Seared Tilapia is served over black beans, butternut squash, avocado and corn for a lighter entrée this week. Tilapia is firm and mild, a good fish for people who don't always eat fish. I like it with Sauvignon Blanc like the one from Quattro Theory.
David is serving Shrimp Carbonara this week with tortellini pasta. Expect lots of bacon, cheese and butter in this one and maybe try a Riesling with it.
In the Dad Clark Bar you have a choice of Barbecued Ribs, a hearty Beef Chili, or Shrimp Pot Pie. Please remember that there are only so many seats in the Bar and that the menu is limited so we can serve people as quickly as possible.
On Tuesday this week is our Sip & Savor in the Centennial room at 2 pm.
This month I decide to highlight items on our new Wine list including:
Louis Jadot Villages Mâcon Chardonnay,
La Crema Monterrey Pinot Noir,
Kendall-Jackson Vintner’s Reserve Zinfandel and Iron+Sand Cabernet Sauvignon.
Please join us on Thursday afternoon in the Centennial Room at 2 pm for October's Food and Beverage Forum. I'm sure we will have a lot to talk about there, and then we can all retire to The Social at 3 pm in the Hunt Club to have a drink and discuss what was just discussed all over again.
I will be in the Art Room Monday morning at 10 am for the Culinary Corner meeting, please drop by and join us!
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