Dietary News

Chad Myers, Chef

Culinary Manager



Hello everyone!  As I sit here typing this, the weather outside has seem to have broken, so warmer days and green grass seem to be on their way.  Springtime is always so inspiring as a chef as fresh ingredients emerge with the beautiful weather.

I have the menu in hand and am working on some changes that will work better for our facility.  The menu is scheduled to start April 11th.  I think it looks pretty good, but we will adapt to make them better, as we go through a cycle or two of the menu.  I will always look to improve on the recipes and give you the best possible product possible with the tools that I have access to.

When Springtime hits its peak and watercress is abundant in the local creeks, here is a recipe for that watercress that works great.  Use it as a condiment on a salad on a protein, in a pasta sauce, or toss with some fresh mushrooms and roast them slowly.

Watercress Pesto


  • 2 cups pinenuts
  • 2 oz watercress
  • 8 ea garlic cloves
  • 2 tsp kosher salt
  • 4 T. fresh lemon juice
  • 3 cups extra virgin olive oil
  • 2 cups parmesan cheese


Put all the ingredients in a food processor and puree until everything comes together.