Dorothy Lander Shares Letters and Pictures from Floridian First Graders!

Sharing Finger Lakes Foliage with Young Floridians turns into a Treasure of Letters and Drawings!

KristenMeyer 0 3598

Last Fall, Dorothy (Dot) Lander collected a box of colorful leaves and sent them to her daughter, Janet, who is a 1st grade teacher in Florida. Janet's students, many of whom had never been exposed to the beautiful Fingerlakes colors, responded in a most thoughtful way.  They drew pictures and composed letters. Dot was so surprised and overcome with joy when she opened the package. 

These pictures and letters have been displayed in the CM living room this week for all CM residents, staff, families and visitors to enjoy! A big thank you to Dot for sharing with all of us.  We have been in awe of the thoughful messages, the drawings, and the amazing penmanship coming from such young children.

Soup's On!

All Delicious and All Homemade by Our Staff!

KristenMeyer 0 5880

The Clark Meadows/Ferris Hills Kitchen staff set a high bar in the culnary department.  They provide an excellent menu offering healthy delicious meals every day.   In an effort to change things up a bit, the staff who do not work in the kitchen wanted to share some of their soup recipes with our residents.  The residents were eager to taste and we were honored to have our head chef, Tony Cafarelli, sous chef, Dan Cobb, and long-time dining associate, Brittni Hewitt, come in at the end to critique our soups.  They gave us all gold stars!  The Soup Bar Lunch included Melissa's Tomato, Basil & Orzo soup, Beth's Butternut Squash, Kristen's Black Bean, Claire's Steak & Potato, Dave's Pasta Fagioli, Rebecca's Meatball Stew w/Orzo & White Beans, and Jenn's Stuffed Pepper Soup.  Thank you all for helping with this Soup Bar lunch special. It was a success!

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Cooking Demonstration with Chef Matt
Lynne Standish

Cooking Demonstration with Chef Matt

A number of Ferris Hills residents turned out to listen to Chef Matt during one of his first cooking demonstrations.  I don't know about you, but I have always heard that making risotto can be a bit touchy.  Chef discussed some of the tricks to making his Mushroom Risotto, and in particular, that you cannot rush it!  He learned some "tricks" for this dish many years ago from an Italian Chef.  The process began with cooking garlic and then onions....along came the rice and the "toasting" began.  This is a recipe that you must continue to stir.  Chef added a mushroom stock made from mushrooms, wine, herbs and water.  He spoke about the necessity to cook down the wine.  And then finally he added the "good stuff" as he referred to the cream, the butter and the parmesan cheese.  Throughout this process, Chef was able to answer a number of questions from the audience, and finally, the Risotto was ready and the tasting began!   Buon Appetito!

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