Ferris Hills and Clark Meadows Men's Group enjoys presentation by Tom Mees on Sonnenberg History

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Ferris Hills resident Tom Mees recently gave a fascinating presentation on the history of Sonnenberg Gardens & Mansion State Historic Park to our men's group.  With a deep appreciation for local history and a true gift for storytelling, Tom had the audience captivated by his knowledge of this local gem.

In addition to sharing historical insights, Tom enocuraged anyone interested in volunteering at Sonnenberg to get involved - help is always welcome!

One interesting question came up during the discussion: How did Sonnenberg get its name? Tom explained that "Sonnenberg," meaning Sunny Hill in German, was the postal name of the property when it was purchased.  Fittingly, the estate sits at the crest of Fort Hill Avenue.

Tom also shared the story of how Fred and Mary Thompson met: at Mary's father's farewell banquet ball in Albany, NY.  At the time, her father was serving as Governor of New York State.  It was love at first sight.  Just six months later, Fred and Mary were married in the Clark family home, located behind the United Church on Gibson Street.

 

Pre-Mother's Day Lunch

Claire invited all the Mums and those who have mums for a lively gathering!

KristenMeyer 0 5225

Since Claire was a recent recipient of the Shining Star Award at Thompson Hospital, one of our residents took the opportunity to recognize her and thank her for all the wonderful support that she gives to Ferris Hills.

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Cooking Demonstration with Chef Matt

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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