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Battle of the Chefs

DCIM100GOPROEvery night this week, from June 2nd – June 6th, we have had a team of chefs battle it out for the glory of being named Best Chef. 11 total associates all working in dining services at The Fountains at Lake Pointe Woods have been broken up into teams of two (with one team of three) and have taken on the challenge of serving their favorite 4 course meal (soup, salad, entrée and dessert). The residents cast their vote on presentation, taste and creativity. Once the tallies have been totaled up, the team with the most points at the end of the week win! Who do you think will win the bragging rights of being called Best Chef?

Just to give you a taste of what is being offered… check out the menu for the week below:

 

 

 

Monday – Team Dominators (Chefs Vinnie & Keith)

Soup: Crab & Corn Chowder

Salad: Arugula, Strawberries, Mandarin Oranges, Blueberries, Shaved Green Apples served with Blueberry Vinaigrette

Entrée: Coconut & Cilantro crusted Mahi Mahi with Fruit Salsa served with Saffron Cilantro Rice & Angel Hair Vegetables

Dessert: Homemade Tropical Fruit Pavlova served with a glass of homemade Peach Tea

 

Tuesday – Team Shorty (Chefs Reggie & Jaimie)

Soup: Vichyssoise

Salad: Mushrooms, Beets and Baby Greens topped with Robiola Cheese and Walnuts

Entrée: Seared Duck Breast served on an Apple Scone topped with a Plum Sauce and served with Sweet Potato Stick and Multi Colored Carrots

Dessert: Strawberry and Mango Cookie Parfait

 

Wednesday – Team Paella (Chefs Roman, Gunther & Willie)

Soup: Peruvian Beef & Noodle

Salad: 1905

Entrée: Pompano Papillot stuffed with Royal Shrimp and baked in parchment paper served with Yellow Rice, Roasted Red Peppers, Peas and fresh grilled Okra

Dessert: Caramel stuffed Cookie

 

Thursday – Team Bronx Bombers (Chefs Ricky & Billy)

Soup: Pasta Fagioli

Salad: Lobster

Entrée: Wild Roasted Salmon served with Orzo and String Beans.

Dessert: Homemade Cream Puff

 

Friday – Team Lost Boys (Chefs Garrett & Bryan)

Soup: Vermont Cheddar and Horse Radish Chive Crème with Herb Oil and Pretzel Chips

Salad: Cured Salmon, Arugula with Pickled Onions, Bagel Crostini, thinly sliced Boiled Egg and Tomato Caper Vinaigrette

Entrée: Shrimp, Scallops and Mussels topped with a Choron Sauce and served with Potatoes Au Gratin and Hericot Vert Blend

Dessert: Tiramisu Trifle

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