Dietary News

Chad Myers, Chef

Culinary Manager

I would just like to start off by saying thank you to everyone for welcoming me into your community.  I am becoming more and more comfortable every day.  I am working hard to put names to faces.  I am a little shy by nature, but once you get me talking, I get more and more comfortable.  I am learning all of the different routines and activities and I hope to keep some traditions alive while creating some new food memories.

One of my biggest goals is to recreate food memories.  My mom was a great cook, and when I eat dishes that she made I instantly have flashbacks to my childhood.  My biggest comfort foods are spaghetti and banana bread.  What I would like to do here is recreate your food memories.  Is there a dish that you used to eat that you really wish you could eat again?  Is there a style of food that you haven’t had in a while that you would love to have again?  Do you have a family recipe that you would love to have me recreate and share with the rest of the residents and tenants?  Maybe we can even plan a family dinner with these foods.  These are things that I live for as a chef.  I love to make people happy with food, and if there is a way that I can do that, I will.  Feel free to bring me recipes or families can email me at cmyers@millvalleycarecenter.com.  I would really love to see some family favorites and recreate those food memories for you.

We are starting to do a Breakfast once a month at Sunrise Villa.  We would like to welcome guests for this event, so if you would like to have a guest, just give us a 24-hour notice so we can have enough food available.  The breakfast will be the 3rd Tuesday of every month.

The first Friday of every month will be Happy Hour.  I will always use this event to be super creative with some appetizers, as well as mocktails.  What is happy hour without a flavorful drink to wash down some tasty morsels?

If there is anything that you need or want or if you have any questions, I am always available.  You can email me, stop me in the hall, whatever, and I will take care of your needs.  I’m here for you, and any way that I can make your time here enjoyable, I will do it.  Thank you again for the warm welcome, I look forward to the future.

Recipe Pic of the Month

Spinach & Artichoke Dip

Enjoy this recipe, which has been a favorite of people whenever I make it.

INGREDIENTS

  • 2 lb cream cheese
  • 1 lb mascarpone cheese
  • 1/2 cup of mayo

INSTRUCTIONS

  1. Whip the cream cheese with paddle attachment on mixer until extremely smooth and lump-less.  Add mascarpone and mayo.  Add handful of shredded parmesan (not the stuff in a can).  Add 2-3 cans of drained artichoke hearts, salt and pepper to taste; add spoonful of chopped garlic.
  1. Take a bag of spinach from store. and put it into salted boiling water and cook for 30 seconds.  Drain and cool in cold water and put onto dry towel and twist up into a ball and squeeze out all of the moisture.
  1. Now get a jar of roasted red peppers and dice up as well as some diced red onion. 
    It is up to you how much depending on how you like each.  Add the peppers, onions, and spinach on low speed just until incorporated so it doesn't turn red or green.
  1. Put into baking pan and bake with some more parmesan on top and serve with toasted bread or tortilla chips (chips can sometimes be super salty, so beware). 
    Also works in a crock pot for all day dipping.