The Food Services Department at Market Square Health Care Center recently competed in a statewide Culinary Challenge. Long Term Care facilities across the state of Maine were invited to compete in the event which took place on October 29th at Southern Maine Community College.
A total of thirteen culinary teams from across the state representing nursing homes and assisted living facilities showcased their talents at the event. Teams were required to prepare and cook a three course meal (salad, entrée and dessert) and were then judged on a 100 point scale by a team of certified chefs. All courses were judge on creativity, degree of difficulty and cooking techniques. The team representing Market Square was Rebecca Lyons (MSHCC Food Production Manager), Jason Dow (MSHCC Cook) and Brianna Henderson (MSHCC Prep Cook).
Overall the culinary team at Market Square placed fourth in the competition and won the first place title for their salad. Their salad featured tri-colored roasted beets on a bed of baby leaf spinach, dotted with goat cheese and maple glazed walnuts and topped with frizzled leaks and reduced balsamic vinaigrette.
Rebecca Lyons was proud their team. She explains, "What made us stand out was the fact that 90% of the ingredients in our menu were Maine grown fruits and vegetables and hand crafted local dairy and cheese from local farmers. All of our dressings and sauces were made from scratch and prepared fresh."
Preparing meals with fresh ingredients is something that Rebecca carries through to the meals served to the residents at Market Square. She shares that all meals served to residents are prepared fresh daily. Every morning fresh bread is baked and soups are made right in the kitchen at Market Square. She explains, "You can still get delicious comfort food like macaroni and cheese, it's just not going to be made from a box or purchased as a frozen tray. It will be made with fresh ingredients and prepared that day."