Chefs of Area Senior Living Communities Compete for Ultimate Chef America Title; Event Educates Public on Heart Healthy Dining, Aging

/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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'The Ultimate Simple Holiday Cookie' Recipe!

/PRNewswire/ -- "The Ultimate Simple Holiday Cookie" recipe was unveiled today by Stone-Buhr Flour -- the nation's leading producer of sustainable flour. "This mouth-watering butter cookie was developed by one of America's top chefs, Chef Thierry Rautureau," announced Josh Dorf, the CEO of Stone-Buhr. Rautureau is the acclaimed owner of Seattle's four star restaurant Rover's, cookbook author and frequent guest on radio and TV. Under Dorf's leadership, Stone-Buhr has become the first flour company to distribute and promote "sustainable" flour. "We think of this as the ultimate 'green' holiday cookie. It's good for farmers, for the land and perfect way to spread the joy and good will of the season," Dorf added.

Stone-Buhr's All Purpose Flour is from wheat grown and certified as sustainable under the strict guidelines of the nonprofit The Food Alliance. Working with a small group of wheat farmers in the Pacific Northwest (Shepherds Grain) the wheat in Stone-Buhr's "Washington White All-Purpose Flour" is grown in an environmentally and socially responsible manner. Through their use of "no-till" practices, these farmers have been able to dramatically reduce soil erosion and enhance water retention as no-till farming requires less fossil fuel and preserves the soil's ability to trap and keep carbon out of the atmosphere.

"By following this simple recipe you'll be making both the planet and your stomach happy," said Chef Rautureau.

The Ultimate Simple Holiday Cookie

1 cup finely ground, toasted hazelnuts (You can substitute toasted and ground almonds or pecans.)

1/2 cup unsalted butter, at room temperature

1/3 cup sugar

1 1/4 cups Stone-Buhr All Purpose flour


Combine the nuts, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well blended. Gradually add the flour to the dough, with the mixer at medium-low speed. Blend until the mixture forms a smooth dough.

Form the dough into 2 flat disks and wrap each in plastic wrap. Refrigerate until firm, at least 30 minutes.

Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.

Set 1 of the dough disks on a lightly floured work surface and let sit for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/16 inch. Using a small knife or cookie cutter, cut the dough into preferred shapes. Arrange the cookies on the prepared baking sheets with an inch between them. Bake until the cookies are firm and lightly browned around the edges, 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool completely. Continue with any remaining dough.

Decorate with your own festive and creative toppings!

Makes 2 to 4 dozen (depending on the size and shape).

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