Expo Hall | Booth #949

10:00 – 10:30 AM
Chef Mario Martinez, Morrison Living
Buckwheat Soba Noodle salad with Seared Ahi Tuna ‘Tataki Style’ and Miso-Ginger Dressing.

10:45 – 11:15 AM 
Chef John Csukor, Director of Culinary, North America, Entegra
Egg Pinxos & Spice Crusted Cod with French Lentils, applewood saffron fumet citrus supreme

11:30 – 12:00 PM 
Chef Jude Walker, Director of Culinary, Clarendale of Chandler, an LCS Community
Beet and Goat Cheese Lolli Pop with a zesty orang glaze. Pan Seared Salmon with a Roasted Corn and Avocado Salad over a bed of Spanish Rice.

Sponsored by:

       

         

 

Chef Darrell Grimmett, Director of Food and Beverage Operations, Spectrum Retirement Communities, Westerville Senior Living

Roasted Beet Carpaccio & Butternut Squash Salad, Quick Pickled Shallot, Goat Cheese, Saffron Tuile, Apple Cider Caramel & White Chocolate Roasted Rhubarb Panna Cotta, Sherried Strawberries, and Toasted Macadamia

Sponsored by:

       

         

 

12:15 – 12:45 PM
​Chef Daniel Wright, Director of Hospitality, HRA, HarborChase of Wildwood
Charcuterie Board – Cold Smoked Otoro Tuna ‘Proscuitto’, Finger Lime Caviar, Shaved Crenshaw Melon, Balsamic Truffle Chutney

1:00 PM – 1:30 PM
Chef Jeff Weston, Executive Chef, Vi at Silverstone, Vi Living
Local Arizona sourced grilled vegetables and roasted vegetables tacos, offered with cucumber-avocado salsa and smoked beet salsa. Paired with cilantro-lime cauliflower rice. Corn tortillas, white beans and queso fresco.

1:45 – 2:15 PM
Chef Lara Irwin, Regional Director of Dining Services, Corporate Director of Center of Excellence, Commonwealth Senior Living
Cilantro Lime Chicken Lettuce Wraps
Mint, Basil and Cilantro Udon Noodle Bowl

Sponsored by: