Corporate Newsletter 2014 Second Quarter SPECIAL EDITION Food, Glorious FOOD! Mealtimes are important at our communities, not only for sustenance of the body but for sustenance of the spirit. Camaraderie, conversation, companionship, and great food help our residents feel right at home. Service from the Heart Awards Each year residents nominate employees for their outstanding service and dedication, and for exemplifying the spirit with which Ron Herron approached his role at RLC. Jennie Helwick, Savannah Pines Dining Room Supervisor; Debby Kile, Riverstone Housekeeper; Blake LeBouef, Lakeline Oaks Lead Concierge, and Sheela Goodrich, Lakeline Oaks Lifestyle Director were happy to accept the 2013 Service of the Heart Award. The 2013 winners were joined at their respective community celebrations by Breck and most of the RLC support team. Community Managers, their teams, and residents put on an awesome display of support and appreciation at each location. Breck presents the Service from the Heart commemorative plaque to Jennie Helwick of Savannah Pines. Award Celebration flight (left to right): Jennifer White [VP Training], AnnGelina Taylor, Georgia Glass [VP Human Resources], Alina Bogatyuk, Kim Spicer, Alex Cervantes, Jeff Cunningham [Sales & Marketing Director], Jared Beckmann [VP Food Service], Steve Mueller [Chief Operating Officer], Breck Collingsworth. The 2012 award winners were invited to fly RLC Air to join the celebrations: Alina Bogatyuk, Savannah Pines Lead Concierge; Alex Cervantes, Walnut Grove Housekeeper; Kim Spicer, Walnut Grove Dining Room Supervisor, and AnnGelina Taylor, Reflection Ridge Lifestyle Director. It was a great opportunity for everyone to visit with their counterparts in different locations and a wonderful two days of celebrating the winners and the culture they represent so very well. Pictured l to r: Sheela Goodrich, Blake LeBouef, Kim Spicer. AnnGelina Taylor, Alina Bogatyuk, and Alex Cerantes (front). Riverstone’s Debby Kile poses proudly with her commemorative plaque and celebration bouquets. Cooking Competition at Lakeline Oaks Robinwood The culinary specialists team at Lakeline Oaks held their first cooking competition modeled after the popular cooking television show, Chopped. Executive Chef Marcos provided the secret ingredients: quail eggs, bacon, Poblano peppers, Butternut squash, and collard greens. The challenge was to create dishes from scratch within 45 minutes that would be judged on creativity, taste, and presentation. The competitors were Chris (Sous Chef), Jessica (AM Cook) & Zion (PM Cook). The cooks delighted residents with their creative dishes and gave everyone a new appreciation for what takes place behind the scenes to prepare meals. The entire kitchen staff participated in various ways throughout the competition. Kamryn (prep cook) provided commentary during the event and served as the up-close eyes describing every detail of what each cook was doing in their preparation and creation. The final dishes were Jessica’s Breakfast Hash, Chris’s Stuffed Peppers, and Zion’s Fajitas. The dishes were served to resident judges Herb Posner, Dorothy Smith, Ed Berry, and Beverly Adams with smaller samples offered to all of the spectators. Chris won the Golden Chef Hat award and showcased his recipe on the weekly menu. The cooking competition had a great turn out with residents and families enjoying the show. Sous Chef Chris with judges. PM Cook, Zion AM Cook, Jessica Accommodates Record Easter Crowd Holidays are important times. This Easter, Robinwood residents were treated to leg of lamb, hand-carved ham, fried chicken, a full soup/salad bar, and a dessert bar. When the Easter Brunch RSVP list totaled two guests for every Robinwood resident, the staff went into action to ensure that service would be unaffected. Extra servers were scheduled, an additional line cook was brought in to run a special omelet station (pictured), and hours were extended to accommodate larger parties. “We’re not in the business of telling our residents ‘no’. Being flexible is one of the most important ingredients to resident satisfaction.” – Josh Brown, Manager Walnut Grove: Above & Beyond Kim Spicer (left) with Devin Fridrich work their special magic every day at Walnut Grove. Walnut Grove appreciates their fabulous staff. Kim Spicer, Dining Room Supervisor, stepped up to the plate when another staff member needed to take time off. Kim ran both the dining room and the activities department without dropping the ball. With the help of Devin Fridrich, Kim made sure the community, and especially the dining room, had special decorations for every holiday and event the past 3 months. She rekindled the Walking Club, Bean Bag Baseball, and Wii Bowling. She also drives the bus for outside activities. Kim joined last year’s Ron Herron award winners to pass the prestigious award on to this year’s recipients. Special Days at Sherrill Hills After witnessing the great service and special touches on the managers’ Disney Cruise Retreat, the team at Sherrill Hills decided to come up with ways to make residents feel special on their anniversaries and birthdays. The Culinary Team creates individual desserts to celebrate monthly birthdays, and miniature replicas of three-tiered wedding cakes for anniversaries. The cakes are presented by the Sherrill Hills staff at the end of a fine dining meal. The Dining Room Supervisor always makes sure the mood is set with balloons, candles, flowers, and champagne; sometimes the lights are dimmed for that extra romantic touch for an anniversary dinner. The Concierge Team delivers personal invitations to residents, and Chef Daniel creates a wonderful meal based on recommendations from our residents’ families. The entire Sherrill Hills team is involved in the resident’s special day which brings a lot of joy to the residents and staff as well! Walter and Kay Weismantle Dining & Dancing at Reflection Ridge Reflection Ridge started the year off right with their Red, White & Black Ball fundraiser for Multiple Sclerosis. The community raised more than $500 dollars and had a great time doing it. The evening started with a fantastic steak dinner with a baked potato, green bean almandine, sundried tomato Tuscan rolls, and Italian salad. Dinner was topped off by Napoleon puff pastries with fresh blue berries, raspberries, blackberries, and homemade whipped cream. The Reflection Ridge dining room was transformed into a Valentine’s Day Ballroom. Residents voted for the king and queen of the ball, crowning Dick Fosse and Vivian Weninger. (Vivian is 99½ years young. She cried because she had never won anything!) Denny Dusek’s big band played for 60 dancing couples to tunes like “It Had To Be You”. In March, Denny Dusek’s 6-piece band played in the theatre for Frank Foulke’s 95th birthday party. A very large crowd of guests, residents, and family attended this event. Guests enjoyed appetizers, cakes, drinks, and dancing! Songs included “Big, Bad Leroy Brown” and “Celebrate”. Reflection Ridge welcomed more than 300 people for their fabulous Easter buffet. The main course was lamb, ham, and prime rib, asparagus, mixed vegetables, sweet potatoes, baked potatoes, tossed salad, Watergate salad, fresh fruit compote, marinated fresh vegetables, and homemade dinner rolls. Reflection’s Sous Chef, Susie, outdid herself making all the deserts from scratch: coconut cream pie, banana cream pie, French silk cream pie, French lemon tart with fresh raspberries and mint leaves, New York cheese cake, carrot cake, a chocolate cake with chocolate ga- nache decorated like a duck, chocolate cupcakes, angel food cake with lemon curd, strawberries and fresh homemade whip cream, and Dutch apple cobbler. Note: The NY cheese cake recipe is Susie’s own. It is copyrighted and has been published in Epicurious magazine. She has won several awards for her recipe. Frank Foulkes poses with Addie McGill (Reflection Ridge dining room server) during his 95th birthday celebration. Valentine King & Queen, Dick Fosse & Vivian Weninger surrounded by their “court” (from l to r): Jennifer Kerr, Charlie Wright, June Wright, Shirley Coykendall, Frank Foulkes, & Lacy Harbutz. Reflection Manager Chris Bryde takes a spin on the dance floor with Dot Logan. Reflection’s Chef Phil Zoglemann ready to carve the Easter ham. Below: the fabulous Easter dessert buffet! Savannah Treats at Riverstone Sets the Table At Riverstone, food does more than make residents happy. RiverQuarterly Dinner stone’s talented culinary team uses food as a marketing tool to attract Savannah Pines Chef Terry Owen and his amazing staff produced an outstanding menu for the quarterly dinner. Each course looked great and tasted even better! The dual entrée, Chicken with Lobster Cream and Roasted Apple Stuffed Pork Loin with Plum/ Balsamic sauce, Peruvian Blue Potatoes, and Rainbow Carrots was delicious and pleasing to the eye. An especially tantalizing salad and a dessert of Roasted Peach Sorbet made the meal complete. The entire evening was a real palette pleaser, not to mention “candy for the eyes” - yummmmm! Mixed Greens, Mango, Blueberries, Strawberries, Candied Almonds and Gorgonzola Cheese Roasted Peach Sorbet new residents. The theme of a recent senior fair in North Kansas City was a Hawaiian Luau. The fair attracted dozens of vendors and hundreds of potential new residents. Compare the table of a competitor to Riverstone’s. Which table do you think generated the most attention? Service from the Heart Celebrations Host communities of the 2013 Service from the Heart award winners pulled out all the stops at their respective celebrations. Check out these beautiful (and tasty!) appetizers. . .
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