Dietary News

Chad Myers, Chef

Culinary Manager

Well here we are Marching into spring.  Mother Nature wasn’t too harsh on us, but harsh enough that warmer days will be a welcome sight.

Don’t forget about all of the fun activities this month.

  • Banana Cream Pie Day – Monday, March 2.
  • Happy Hour – Friday, March 6.
  • Birthday Lunch – Wednesday, March 11.
  • American Chocolate Week – March 15-21.
  • St Patty’s Day – Corned Beef & Cabbage for Lunch & Non-Alcoholic Green Beer at 2pm on Tuesday, March 17.
  • Villa Breakfast – Wednesday, March 18.
  • Irish American Month – Irish Reubens at 2 pm on Friday, March 20.

I have received the Spring Menus.  I will be working on putting my creative touch to them to ensure that we get better and better each menu cycle that I am here.  I think I have some good ideas to really break out of the norm and allow us to provide the best meals that we can.  Sorry, I can’t give you Prime Rib and Lobster every day, but I will work towards variety, flavor and comfort.  I found a bunch of old handwritten recipes from my mother that I want to incorporate in the menu.  She was great at comfort food, and I want to share the comfort that I had growing up with all of you!  Have a great month.

Every St. Patrick’s Day was pretty popular at any kitchen in which I have worked.  Early in my career an Irishman taught me the trick to amazing corned beef …… PICKLE JUICE!!

Corned Beef

 

INGREDIENCE

  • 1 (5 pound) flat-cut corned beef brisket.
  • 1 onion, sliced.
  • 2 carrots, chopped.
  • 6 stalks of celery.
  • 2 bay leaves.
  • 6 cloves garlic, sliced.
  • 2 cups beef stock.
  • ¾ cup pickle juice.

INSTRUCTIONS

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Place brisket on a rack set in a roasting pan.  
    Scatter aromatics over brisket and add liquids to roasting pan.  
    Cover pan tightly with aluminum foil.
  3. Roast in the preheated oven until meat is tender, about 6 hours.