The recipe from that very first “From the Chef’s Kitchen” column—Chef Ronald J. Colasanti’s “Anjou Pear and Apple Salad with Balsamic Apple Cider Vinaigrette”—is included on page 59. In all, there are 58 recipes divided into four categories:
From the Menu: favorites found on the menu at campus restaurants that would be great for Sunday dinner, including “Chicken Pot Pie,” “Honey and Ginger Glazed Carrots,” and “Pear Bread Pudding and Vanilla Sauce.”
Pub & Bistro: the kinds of dishes that make your neighborhood pub or deli a local landmark, such as “French Onion Soup,” “Maryland Crab Cakes,” and “Girl Scout Peanut Butter Cream Pie.”
Elegant Evening: for that special meal or the more sophisticated palette, try the “Sherried Oyster and Brie Soup,” the “Honey-Dijon Salmon,” and, for dessert, “Crème Brulee” or “Vanilla Bean Panna Cotta.”
Chefs’ Picks: personal favorites that the chefs often prepare for friends and family, such as “Butterflied Leg of Lamb,” “Seafood Mac & Cheese,” and “Dried Fruit Cream Scones.”
Delicious Cuisine on Campus
Given the perception that some people have about the food at retirement communities, people are often surprised at the high quality of cuisine served at campuses developed by Erickson.
“We’re more like a freestanding restaurant,” says Wayne Knowles, corporate executive chef at Erickson Retirement Communities. “Our number one concern is resident satisfaction— that’s how we approach our business. We don’t operate food service programs, we operate restaurants.”
This approach is not only appealing to residents but also to the chefs, who enjoy interacting with patrons who are all “regulars.” Perhaps this is why these kitchens attract so many highly trained professionals from prestigious academies such as the Culinary Institute of America.
Says Knowles, “When I interview chefs, I always tell them, ‘You’re not going to win a gold medal or the culinary olympics, but what you are going to do is make people’s lives much better—every day.’”
The passion that these chefs put into the meals they prepare is evident on the pages of the From the Chef ’s Kitchen cookbook.
“A tremendous amount of time and energy went into assembling the cookbook,” Knowles says. “The photography is outstanding, the recipes are authentic, and they’re simple to make. So, when you buy this cookbook, you will be presented with the information you need on how to prepare a relatively sophisticated meal in a simple, straightforward manner.”
Proceeds Benefit Experience Corps
Proceeds from cookbook sales go to Experience Corps (www.ExperienceCorps.org), a charitable organization comprised of volunteers over the age of 55 who serve as tutors and mentors to children in urban public schools and after-school programs, helping children to read and develop the confidence and skills to succeed in school and life.
“It’s a great charity,” says Bridget Williams, the cookbook’s designer. “It focuses on getting retired persons involved with teaching younger kids.”
In addition, adds Williams, “we’ve carefully chosen the least costly fulfillment and shipping method so that we can send as much money to Experience Corps as possible.”