Dining Services held a special “Night Out with the Chef” in February, preparing a four-course meal paired with wines. Chef Chris planned the meal which began with a salad of spinach & goat cheese and topped with a blueberry vinaigrette. For his starter, he served Brie and Plumb Purses, a flaky crust filled with Brie cheese and a fruit sauce on the side. The entrée was a delectable Lobster Thermidor with Risotto and shredded Vegetable Medley. Residents commented on how tender and succulent the lobster was! For dessert, a delicious cake in the shape of a heart with berries and a glaze to sweeten. Red roses and white lilies adorned the candlelit tables while French music played in the background.