/PRNewswire/ -- A dynamic culinary competition among area professional senior living chefs that highlights healthy cooking, wellness and quality of life for older adults is coming soon. During the culinary cook-off, the professional chefs from Brookdale Senior Living, an industry-leading owner and operator of senior living communities, will entertain, educate and showcase their culinary talents to compete for the chance to win the "Ultimate Chef America" title.
On Thursday, Sept. 23 from 4 to 7 p.m., Chambrel Roswell, a Brookdale Senior Living community, located at 1000 Applewood Dr. in Roswell, Ga., will open its doors to the public and host the intense competition and educational event. Seating is limited. Reservations by Friday, Sept. 17 to 770-594-4616 are required.
During the Ultimate Chef America competition, two teams of four Dining Services staff members from area senior living communities will compete during a two-hour cooking competition, focusing on healthy cooking for seniors. They will be charged with preparing four courses, and only able to use a grill for cooking.
Dishes prepared at the event will be tasted by a panel of judges. For this event, the judges are:
-- Leeza Gibbons, media personality, founder of The Leeza Gibbons Memory
Foundation, and author of America's No. 1 book on caregiving, "Take
Your Oxygen First;"
-- Dr. Kevin O'Neil, CMD, FACP of Internal Medicine and Geriatrics and
Medical Director of Optimum Life® for Brookdale Senior Living;
-- Dewey McClain - a former member of the Atlanta Falcons, Oakland
Invaders, and Oklahoma Outlaws. In 1981, McClain was inducted into the
College Hall of Fame; in 1986, he won the AFB Community Service Award;
and he was honored with the Gwinnett County Rape Crisis Crystal Angel
Award in 1996. McClain is also actively involved in the American
Foundation for the Blind, Big Brothers, Big Sisters, and the Sickle
Cell Foundation;
-- and Colleen Sander, resident of Chambrel Roswell. She grew up on a
small farm and grew vegetables. She calls herself a Purist because she
likes fresh vegetables served alone without additives. Sander loves to
travel and try new foods.
Attendees can join in the Ultimate Chef America event by gaining a close-up look at the competitors and the fast-paced competition. They will have the opportunity to ask the chefs questions, and taste culinary delights, including seafood soups and entrees, beef and pork tenderloin creations and more.
Attendees also will have the opportunity to participate in various educational programs, including a seminar featuring Dr. O'Neil, on the topic of "Food for the Soul," a presentation which taps into the emotional dimension and gives attendees insight into issues such as whether optimism can lead to better health and research behind the mind-body connection; a wine tasting class featuring wines, some of which may be local; and a class presented by the Culinary Arts Institute at Brookdale: "The Art of Seasoning," which addresses sodium-free solutions for declining taste buds as one ages.
To heighten the interest and activity of Ultimate Chef America, Brookdale has partnered with several national partners and sponsors to be included in a vendor expo. Attendees can interact with these vendors during the expo to gain answers, samples and more.
In addition, food inspired art created by residents of Brookdale Senior Living communities across the nation will be auctioned at the Ultimate Chef America event. Proceeds of this auction will go to The Leeza Gibbons Memory Foundation, an organization which elevates the national consciousness of caregiving and fosters a culture of healthy caregivers impacted by chronic illness through programming, universal access to resources, and behavioral research.
"Without a doubt, attendees and participants will achieve fulfillment in the dimensions of wellness," said Joska J.W. Hajdu, Senior Vice President of Dining Services for Brookdale Senior Living, and also an executive chef by trade. "The creativity, ability, and talent of our Dining Services associates will be showcased during this unique competition. Our chefs are masters at creating traditional, heart-healthy meals, and this competition will challenge peoples' notions on healthy food choices for seniors, educate them on healthy choices, and give them a purposeful activity through the auction all in a socially engaging environment."
A way of life offered exclusively by Brookdale Senior Living at its communities for residents and associates, Optimum Life® focuses on six key dimensions - emotional, intellectual, physical, social, spiritual and purposeful.
Community tours will also be available, and participants will gain a first-hand view of the variety, styles and sizes of the private apartments and the community areas for socializing, dining and entertaining. Staff will be available to discuss living options, and visitors will learn more about the programs, outings and opportunities offered to residents.
National sponsors include Advanced Foods, E. Sam Jones and Sylvania, Direct Supply, Ecolab, Entegra, Fidelity Print, Gulf South, HD Supply, Nestle Professional, Rocky Mountain, Royal Cup, SCA, Shaw, Sherwin Williams, Simplex Grinnell, Snap Drape, Sysco, Terminix, Tyson, Vitality, Walgreens, World Kitchen, Corporate Imaging Concepts, and IKON.
The Ultimate Chef culinary competition is produced by the Culinary Arts Institute at Brookdale (CAI). The CAI at Brookdale is a professional development program designed to enhance the food preparation and presentation skills of Brookdale chefs. The dining and culinary arts team integrates hands-on training and classroom instructional materials that impart new food preparation skills and cutting edge techniques to enhance Brookdale residents' dining experiences.
More information about Ultimate Chef America can be found at http://www.ultimatechefamerica.com/ and http://www.facebook.com/ultimatechefbrookdale.
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Showing posts with label table. Show all posts
Showing posts with label table. Show all posts
Monday, September 13, 2010
Thursday, September 2, 2010
A carrot recipe for those who don't like carrots...
I have to admit, I am not a carrot lover. I really, really dislike cooked carrots. I'll eat an occasional raw carrot, but only if there's some dip or I feel the need to be virtuous (or I've just been to the eye doctor ;-). However, I could sit and eat a full bowl of "Copper Carrots"...
Copper Carrots
2 lbs carrots, peeled and sliced
1 onion, sliced
1 sm bell pepper, thinly sliced
1 can condensed tomato soup (I prefer Campbell's)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp prepared mustard
1 cup sugar
1 tsp Worcestershire Sauce
1 tsp salt
1 tsp pepper
Cook carrots until just tender (nuke 'em, boil them, whatever works for you, just make sure they're not too cooked). Drain. Cool. Place the carrots, onions, pepper in a layer in a deep bowl (sounds fancy, but I just dump them in the bowl - you can make them look pretty by layering them in a glass dish if you'd like). Combine the remaining ingredients in the blender (or use a hand mixer, I hate to clean blenders!). Pour it over the carrot mix. Cover and let it sit in the refrigerator overnight... if you can wait that long! If you can manage to let them sit for 24 hours, they are at their best.
Over the years I've tasted a variety of different recipes for Copper Carrots. I think everyone who has ever made these adds their own touch. I usually leave out the salt and pepper as it doesn't seem to matter one way or the other, maybe because the soup is already salted. I cut back some on the oil also. I don't like a lot of bell pepper and my version of the moment sometimes leaves them out altogether. I have added yellow, red and green bell peppers, too. Nice color combination!
Let's see, what else have I added? Grape tomatoes once, red onions instead of yellow, broccoli (lightly cooked so it's not too crisp, absorbs the marinade), fresh green beans (blanched)... you can see that this is one of those adaptable recipes! My favorite onion in the concoction is Vidalia as they're nice and sweet.
Now that I'm not using sugar I'm thinking about trying it with Splenda or Truvia. We'll see how that experiment works!
Do you have a favorite version?
This is an old stand-by recipe and it used to show up often at family gatherings and church socials... I'm not sure if it's as popular these days. Who knows, maybe I'll revive the trend by posting it on here. - jmd
---
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Twitter: @hhpotterystudio
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---
Copper Carrots
2 lbs carrots, peeled and sliced
1 onion, sliced
1 sm bell pepper, thinly sliced
1 can condensed tomato soup (I prefer Campbell's)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp prepared mustard
1 cup sugar
1 tsp Worcestershire Sauce
1 tsp salt
1 tsp pepper
Cook carrots until just tender (nuke 'em, boil them, whatever works for you, just make sure they're not too cooked). Drain. Cool. Place the carrots, onions, pepper in a layer in a deep bowl (sounds fancy, but I just dump them in the bowl - you can make them look pretty by layering them in a glass dish if you'd like). Combine the remaining ingredients in the blender (or use a hand mixer, I hate to clean blenders!). Pour it over the carrot mix. Cover and let it sit in the refrigerator overnight... if you can wait that long! If you can manage to let them sit for 24 hours, they are at their best.
Over the years I've tasted a variety of different recipes for Copper Carrots. I think everyone who has ever made these adds their own touch. I usually leave out the salt and pepper as it doesn't seem to matter one way or the other, maybe because the soup is already salted. I cut back some on the oil also. I don't like a lot of bell pepper and my version of the moment sometimes leaves them out altogether. I have added yellow, red and green bell peppers, too. Nice color combination!
Let's see, what else have I added? Grape tomatoes once, red onions instead of yellow, broccoli (lightly cooked so it's not too crisp, absorbs the marinade), fresh green beans (blanched)... you can see that this is one of those adaptable recipes! My favorite onion in the concoction is Vidalia as they're nice and sweet.
Now that I'm not using sugar I'm thinking about trying it with Splenda or Truvia. We'll see how that experiment works!
Do you have a favorite version?
This is an old stand-by recipe and it used to show up often at family gatherings and church socials... I'm not sure if it's as popular these days. Who knows, maybe I'll revive the trend by posting it on here. - jmd
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
---
Also check out:
www.Hummingbird-Hollow.com
Twitter: @hhpotterystudio
http://valueswevalue.blogspot.com
Twiter: @valueswevalue
www.HorizonsLTD.com
Twitter: @gardenemporium
www.SoftCoolers.com
www.Chair-ity-Event.org
www.ClothesLessTraveled.org
Twitter: @cltthriftshop
---
Tuesday, May 25, 2010
Make summer super with potluck-perfect recipes
(ARA) - From block parties to backyard barbecues, summer is when people get together and enjoy the delectable tastes of the season. The classic American potluck is always a favorite gathering, especially when friends, family and neighbors bring out their best dishes for everyone to enjoy.
The perfect recipes for summer parties are ones that are quick and easy - providing maximum flavor for minimum time spent in the kitchen. When it comes to cooking for a crowd, go with something that will reliably get rave reviews, while keeping in mind whom you're cooking for. If it's a crowd with a more sophisticated palate, you can try something a little more adventurous. If it is a group with notoriously picky kids, go a little more mild with kid-pleasing classics. If it's a big enough crowd, you might even want to try both.
It's always a great idea to take a healthful approach to whatever you bring to the table. Whether you're bringing a main course, a side, or a dessert, there are plenty of healthy recipes to choose from. Wherever you can, opt for ingredients like fresh vegetables and fresh or dried fruit. Raisins, in particular, are a wise choice to add flavor and good nutrition to all kinds of dishes. They are fat- and cholesterol-free, and contain antioxidants and fiber - good-for-you qualities that can healthfully enhance any dish.
Try incorporating plump California raisins into a more exotic dish like couscous salad along with fennel, garbanzo beans and chopped fresh cilantro for a subtly sweet-and-savory combination. Or, add them as an extra pop of sweetness to miniature apple tartlets - a party-perfect version of classic American apple pie. To get more ideas and inspirations for delicious raisin recipes, visit www.LoveYourRaisins.com.
All-American Raisin Apple Tartlets
Prep time: 30 minutes
Cook time: 20 minutes total
Ingredients:
2 tablespoons heart-healthy buttery spread
4 medium green apples, peeled and sliced
1/4 cup brown sugar
1 teaspoon cinnamon
1 cup California raisins
18 sheets phyllo dough
Butter flavor cooking spray
9 tablespoons shredded low-fat sharp Cheddar
Directions:
Preheat oven to 375 F and spray 12 cupcake tins with nonstick cooking spray. Melt buttery spread in a large skillet over medium heat. Stir in apples and cook, stirring frequently, for 10 minutes. Stir in brown sugar and cinnamon and cook for a minute more; add raisins and set aside.
Meanwhile, lay one sheet of phyllo on a cutting board; keep remaining covered with a damp towel to prevent drying. Spray sheet with cooking spray. Repeat with five more sheets, sprinkling 3 tablespoons cheese in under the last layer; press firmly to keep cheese in dough. Assemble 2 more stacks. Cut each stack in half crosswise to make 6 pieces; then, cut each piece lengthwise into 6 strips for a total of 36 strips. Center and press 3 strips into each tin, letting the dough extend over the top by about 1/2-inch. Divide and spoon fruit mixture in centers. Bake for 10 minutes, until lightly browned; then, tent loosely with foil and bake for 10 minutes more, until done.
Makes 12 small desserts
California Raisin Couscous with Vegetables
Ingredients:
1 box couscous, plain
1/4 cup extra virgin olive oil, divided
1 pint red pear or cherry tomatoes, cut in half
2 heads fennel, bulb only, small dice
1 English or hothouse cucumber, peeled, seeded and small dice
1/2 red onion, peeled, small dice
1 cup California golden raisins
2 bunches Italian flat leaf parsley, picked and chopped
1/2 bunch cilantro, picked and chopped
Juice of 4 lemons
Salt and pepper
Directions:
Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover. Mix with fork; cover with plastic wrap and set aside for five minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool. Once cool, add remainder of ingredients and toss well. Reheat to serve.
Note: Make sure all ingredients are ready before making couscous. For variety, sprinkle crumbled feta cheese on top just before serving.
Makes eight side dish servings
Courtesy of ARAcontent
-----
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The perfect recipes for summer parties are ones that are quick and easy - providing maximum flavor for minimum time spent in the kitchen. When it comes to cooking for a crowd, go with something that will reliably get rave reviews, while keeping in mind whom you're cooking for. If it's a crowd with a more sophisticated palate, you can try something a little more adventurous. If it is a group with notoriously picky kids, go a little more mild with kid-pleasing classics. If it's a big enough crowd, you might even want to try both.
It's always a great idea to take a healthful approach to whatever you bring to the table. Whether you're bringing a main course, a side, or a dessert, there are plenty of healthy recipes to choose from. Wherever you can, opt for ingredients like fresh vegetables and fresh or dried fruit. Raisins, in particular, are a wise choice to add flavor and good nutrition to all kinds of dishes. They are fat- and cholesterol-free, and contain antioxidants and fiber - good-for-you qualities that can healthfully enhance any dish.
Try incorporating plump California raisins into a more exotic dish like couscous salad along with fennel, garbanzo beans and chopped fresh cilantro for a subtly sweet-and-savory combination. Or, add them as an extra pop of sweetness to miniature apple tartlets - a party-perfect version of classic American apple pie. To get more ideas and inspirations for delicious raisin recipes, visit www.LoveYourRaisins.com.
All-American Raisin Apple Tartlets
Prep time: 30 minutes
Cook time: 20 minutes total
Ingredients:
2 tablespoons heart-healthy buttery spread
4 medium green apples, peeled and sliced
1/4 cup brown sugar
1 teaspoon cinnamon
1 cup California raisins
18 sheets phyllo dough
Butter flavor cooking spray
9 tablespoons shredded low-fat sharp Cheddar
Directions:
Preheat oven to 375 F and spray 12 cupcake tins with nonstick cooking spray. Melt buttery spread in a large skillet over medium heat. Stir in apples and cook, stirring frequently, for 10 minutes. Stir in brown sugar and cinnamon and cook for a minute more; add raisins and set aside.
Meanwhile, lay one sheet of phyllo on a cutting board; keep remaining covered with a damp towel to prevent drying. Spray sheet with cooking spray. Repeat with five more sheets, sprinkling 3 tablespoons cheese in under the last layer; press firmly to keep cheese in dough. Assemble 2 more stacks. Cut each stack in half crosswise to make 6 pieces; then, cut each piece lengthwise into 6 strips for a total of 36 strips. Center and press 3 strips into each tin, letting the dough extend over the top by about 1/2-inch. Divide and spoon fruit mixture in centers. Bake for 10 minutes, until lightly browned; then, tent loosely with foil and bake for 10 minutes more, until done.
Makes 12 small desserts
California Raisin Couscous with Vegetables
Ingredients:
1 box couscous, plain
1/4 cup extra virgin olive oil, divided
1 pint red pear or cherry tomatoes, cut in half
2 heads fennel, bulb only, small dice
1 English or hothouse cucumber, peeled, seeded and small dice
1/2 red onion, peeled, small dice
1 cup California golden raisins
2 bunches Italian flat leaf parsley, picked and chopped
1/2 bunch cilantro, picked and chopped
Juice of 4 lemons
Salt and pepper
Directions:
Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover. Mix with fork; cover with plastic wrap and set aside for five minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool. Once cool, add remainder of ingredients and toss well. Reheat to serve.
Note: Make sure all ingredients are ready before making couscous. For variety, sprinkle crumbled feta cheese on top just before serving.
Makes eight side dish servings
Courtesy of ARAcontent
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