“It’s just up to us to make sure we’re providing a great meal on an occasion when residents really want to impress and treat their family members,” says Babst.
He adds that residents who are traveling will have an opportunity to take a Thanksgiving dinner with them. “For folks who are going home to their families that day, we’re going to have to-go dinners, stacked up nicely with holiday favorites that they can take home and have afterwards or take to their families if they’d like,” Diller says.
“Not having to cook is always a good thing,” says Babst. And luckily for Ann’s Choice residents, they rarely have to cook since six restaurants are located on campus and one meal a day is included in their monthly service package.
Save room for dessert
Leading up to Thanksgiving, residents can place orders for homemade pies, sold at $7 apiece.
“We’re making mincemeat, apple, sweet potato, and pumpkin pies,” says Diller.
“We’ll make more than 200 pies,” Babst says. He adds that pumpkin and sugar-free apple are the most popular.
Residents heading out of town can pick up their pies the day before, or the morning of, Thanksgiving.
Giving thanks
When asked what they are thankful for this holiday season, residents at Ann’s Choice seem to be on the same page:
Marjorie Hermann, an Ann’s Choice community member for five years, calls the dining service “wonderful.” She says she will be spending the holiday at one of her two children’s houses, along with grandchildren and great-grandchildren.
“I’m thankful to be here,” she says. “I love it.”
Likewise, says Morgan, “I’m thankful that I’m here at Ann’s Choice.”
Cranberry yam casserole
Contributed by Mark Diller, executive chef at Ann’s Choice
■ 3 cups (12 ounces) fresh whole cranberries, picked over, and washed
■ 1 small orange, washed, sliced (peel included), and seeds removed
■ ¼ cup Grand Marnier (or orange juice)
■ ½ cup pecan halves
■1 ½ cups granulated white sugar
■1 tsp cinnamon
■ ¼ tsp freshly ground nutmeg
■ ⅛tsp ground ginger
■ 1 (40 oz) can yams or sweet potatoes, drained
Preheat oven to 375°.
Place cranberries, sliced orange, Grand Marnier (or orange juice), pecans, sugar, cinnamon, nutmeg, and ginger in a large bowl. Toss gently to combine. Pour into a two-quart casserole dish. Bake, uncovered, for 30 minutes.
Remove from oven, and stir in drained yams or sweet potatoes. Return to oven and bake an additional 15 minutes until heated through. Serves 8 to 10.