The Chef Program is designed to highlight HCSG’s dining capabilities while enhancing the resident experience through the following goals and initiatives:
Chef Spotlight
Themed Meals
Creating themed meals in a residential facility can bring excitement around the community and help make monthly planning easy!
View this month’s theme and see pictures of previous culinary samplings from HCSG Chefs nationwide.
May: Escovitch Fried Red Snapper
This month features the traditional Jamaican dish Escovitch Fried Red Snapper. The meal is a delightful combination of lightly fried, seasoned fish topped with a vinaigrette-escovitch sauce and a medley of bell peppers, carrots, and onions. Coconut rice and fried plantains are served as side dishes, perfectly complementing the zesty flavors this meal offers!
Culinary Sampling: April
From National Grilled Cheese Day to a Picnic in Paris, April was filled with spectacular themed meals that did not disappoint from HCSG dining teams.
Recipe of the Month
Chef’s Chili
HCSG Regional Executive Chef James Vair created a unique twist to the traditional chili dish for this month’s feature. View and download May’s recipe of the month.