Kim Chaisson
Senior Living Residences hosted their annual Top Chef Cook Off competition on November 20th. This year, chefs from across our 20 communities teamed up and chose a country’s cuisine to build a meal and dessert, while also following the Brain Healthy Cooking program guidelines. Each month of the year, residents enjoy cuisine, art, and culture from a variety of countries around the world as part of the popular Grab Your Passport! Program.
Teamwork, kitchen magic, and a little music led to multicultural morsels for tasting by SLR associates and a diverse, six-person judging panel. The judges handed out awards for authenticity to the traditional dishes, alignment with the Brain Healthy Cooking Program, stunning presentation, and delectable desserts. Grab some pots and pans, sugar, and spice and test these recipes out in your own kitchen to see if you have what it takes to be an SLR Top Chef.
Congratulations to this year’s winners:
- Top Chefs and Taste & Appeal to Residents – Ken McCluskey from Compass on the Bay and Randall Sherman from Cape Cod Senior Residences
- Adherence to the Brain Healthy Cooking Program – Maureen Flannery from Neville Place and Paul Dube from The Cambridge Homes
- Authenticity to Assigned Country – Dennis Simonson from Ridgefield Station and Claribel Alago from Farmington Station
- Best Presentation & Fan Favorite – Emerson Dacosta from Concord Park and Caleb Bogren from Nashoba Park Assisted Living
- Best Dessert – Francisco “Chico” Castro from Cornerstone at Milford
Top Chef
Chef Ken’s Choux Swan Creme Legore
Puff pastry paddles its way into our hearts while the cream center delights our taste buds. Enjoy these French-inspired Choux Swan Creme swans with coffee or tea.
Top Chef
Chef Randall’s Traditional Bouillabaisse
This recipe will have Marie Antoinette saying, “let them eat soup,” it’s so good. This traditional bouillabaisse features a white fish of your choice in vegetable broth, spiced with thyme, saffron, paprika, and fennel.
Adherence to the Brain Healthy Cooking Program
Chef Maureen’s Souvlaki Chicken with Tzatziki Sauce
Perched on a small piece of pita bread, this Green chicken with souvlaki marinade features rosemary, paprika, and bay leaves. Don’t forget the Tzatziki sauce, a creamy cucumber yogurt dip for an added zip!
Adherence to the Brain Healthy Cooking Program
Chef Paul’s Traditional Greek Bean Soup (Fasolada)
This authentic Greek bean soup (fasolada) is a traditional dish that has nourished generations. White beans, celery, onion and tomato paste come together with a boost from vegetable stock. Grab a crust of whole wheat baguette to enhance this flavorful soup.
Adherence to the Brain Healthy Cooking Program
Chef Paul’s Vegan Chocolate Mousse Cheesecake
You will want to bring this delightful, vegan chocolate mousse cheesecake to your next gathering. It is a vegan-friendly, chocolatey, no-bake option with added apples and pistachios for a brain healthy twist.
Authenticity to Assigned Country
Chef Dennis’ Bangin’ Irish Guinness Braised Lamb Stew
This brain-healthy, Irish lamb stew with a splash of Guinness will transport you to the Cliffs of Moher. Lamb, banger sausage, and vegetables come together in a beef broth for a twist on a hearty classic.
Authenticity to Assigned Country
Chef Claribel’s Irish Bread Pudding
Enjoy this sticky, yet not overly sweet, Irish bread pudding made with one of our favorite brain healthy spices, Saigon Cinnamon and whiskey-soaked raisins.
Best Presentation
Chef Emerson’s Red Wine-Infused Pears with Dulce de Leche Cream
Honey-glazed pears infused with red wine, topped with a dollop of Argentinian dulce de leche cream, make a feast for the eyes. Bring this out at your next dinner party to “wow” your friends and family.
Best Presentation
Chef Caleb’s Grilled Chicken Thigh with Red Pepper Chimichurri
Add this chicken thigh recipe with an Argentinian flair to your weekly rotation. Garnished with red pepper chimichurri, this one is guaranteed to please.
Best Dessert
Enjoy this sublime, light and tasty take on Karithopita, or Walnut Cake native to Cyprus. This classic Greek dessert combines coconut, walnuts, for a tasty after dinner treat.
