Our monthly theme dinner in February was “Valentine’s,” and our chefs planned a very special meal for our residents. The first course was a Kale and Spinach Salad topped with a Poppy Seed Vinaigrette and Pecans, garnished with Purple Orchids. The main entrée was a Braised Raspberry Chicken accompanied by Duchess Sweet Potatoes and Brussels Sprouts topped with a Hollandaise Sauce. The “Cupid Special” was the dessert for the evening…a crumbled Red Velvet Cake topped with Vanilla Ice Cream, Strawberry Topping, Whipped Cream and a Candy Valentine Heart. It was served in an edible Chocolate bowl.
Residents raved about the meal and look forward to many more like this from our talented chefs!