Culinary Showcase

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.

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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

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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

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