Dietary News

Chad Myers, Chef

Culinary Manager

So here we are rolling into November.  The weather is starting to get colder, and the days are getting shorter.  The Holidays are near.  I am now a few months into my tenure here, and as I said last month, I am getting more comfortable by the day.  I am happy to be a part of this community.  The new menus have arrived, and I hope you will notice some things that I have done to make the menu a bit more creative and the food more exciting to eat.  I am also in the process in creating some ways to create more options on a daily basis.  I am putting the plan together, and when I get all the details worked out, we can implement these ideas and enhance your dining experience.

For Thanksgiving I am looking to have a traditional meal to serve you.  Don’t forget you can bring guests, for only $10/person.  Please RSVP any guests by the end of the day, November 19th, so that the right amount of food can be ordered.

Menu will include:

Turkey, Sage Stuffing, Mashed potatoes, Gravy,

Sweet Potato Casserole, Green Bean Casserole, Cranberry Sauce,

Fresh Bread, Pumpkin Pie

Recipe Pic of the Month

I thought that I would share a Sweet potato casserole that I have used for years that was always popular on Thanksgiving.  Enjoy!


Sweet Potato Casserole

Makes 8 portions (1/2 cup per portion)



  • 3 cups mashed sweet potato
  • 1 cup sugar
  • ½ cup softened butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup light brown sugar
  • 1 cup chopped pecans
  • ½ cup flour
  • ¼ cup butter


  1. Combine mashed sweet potato, sugar, butter, egg, and vanilla, and blend well. 
  2. Pour into a lightly oiled baking pan. 
  3. Combine light brown sugar, pecans, flour and butter and mix well. Spread over sweet potatoes and bake 350 degrees for 20 minutes