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Sip and Savor week of June 3-8

"If you do not change your direction, you may end up where you are heading".

-Lao Tzu

Hello! Welcome to another exciting week at Vi! As many of you know we have had some changes recently in leadership. I want to assure all of you that everything is still operating as usual here, and I don't foresee any real impact on residents, food or service. Some of you who have been here for a while have seen people come and go, and can probably attest that things will be all right.

Sorry about cancelling Dinner Friday night, as you know Colorado weather can be hard to predict and it looked really ominous. I would much rather err on the side of caution when resident and staff safety is involved and we all know how lightning storms can come up out of nowhere. I see most of you are getting pretty adept at using The Hive Market to your greatest advantage and are able to keep well fed.

Some of you may have noticed that on Sundays the menu is a little bigger in the tent than what is listed above. As always, we like to under-promise and over-deliver, the menu template that we use doesn't allow much variation and anyway surprises are fun. In response to resident feedback, the menu in general is simpler and not so fancy, allowing us to focus on quality and keeping things hot. In particular, I want to recommend the Bison Ribeye as being particularly good. By resident request we are also featuring Beef Burgundy, Fried Chicken and a Spinach and Mushroom Quiche.

A couple of things to highlight, This Friday we are having a Happy Hour in the Centennial Room, I know David is working on some special treats for that event, while Angie and Hannah always make these events really nice.

On Tuesday we will be cooking up Bananas Foster in the Tent. Still not sure who will pick the short straw in the kitchen to cook but I let them know I still remember how. This dish is a classic favorite with New Orleans credentials. In the 1950's, The Big Easy was the major port of entry for bananas shipped from Central and South America.  "Holiday" Magazine had asked Brennan's restaurant in the French Quarter to provide a new recipe to appear in a feature article on the restaurant. The chef at the time, Paul Blangé, was challenged to include bananas in the recipe. This was Brennan's way of promoting the imported fruit and a little bit of civic pride no doubt. The dish itself was named for Richard Foster, a restaurant regular and a friend of the owner which sounds like we missed a big opportunity as Bananas Blangé sounds so much more exotic.

On Thursday for The Social, we will be serving classic combinations of Sandwiches and Tomato Soup. The origin of the word “sandwich” dates back to 1762 in England, when John Montagu, the 4th Earl of Sandwich, asked for something he could eat without having to get up from his card game. A servant brought him a bit of cold meat between two pieces of bread, and voilà — the word “sandwich” was born.

Sandwich-- as everyone knows is a town and region in the southeast of England. I'm not sure what else Sandwich is famous for but then there are a lot of Earldoms in England. Just think though, there is another region nearby called Cholmondeley. If the Earl of Cholmondeley had been a more avid gambler we could very well be serving a Turkey and Bacon Cholmondeley on whole wheat with a pickle. Makes you think doesn't it?

Much Thanks to Nancy Bailey for cleaning up the herb garden for us-- it looks great!

Many Thanks to those who attended Chef David's Sip and Savor event last week. I think he did a really good job and I learned a few things too. In particular I enjoyed that Anejo that was number four or five-- we may have to bring that one back for an encore.

Anyway, this week is looking clear and kind of hot. We will be putting the fans to keep ourselves cool and I have ordered plenty of ice cream bars that may help the cause.

I look forward to seeing all of you at the Culinary Corner on Monday at 10 am in the Art Studio. See you then!

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