Content Header Image

Martins Run Welcomes Guests for Trio of Cooking Demonstrations

by Published On: Dec 13, 2011

Area food connoisseurs and those simply wanting to learn more about the dining at Martins Run were welcomed to Martins Run Senior Living Community on Nov. 10, as a team of culinary experts from Morrison Senior Living put on a morning of interactive cooking demonstrations. 

Following the demonstrations, guests were treated to sampling the chefs’ culinary excellence.  

The morning featured 3 cooking demonstration stations that showcased the expertise of the Morrison Senior Living culinary staff. 

As they illustrated the craft of cooking, the chefs also instructed and informed attendees of what they were doing every step of the way. 

Featured dishes included: 

  • Cheesecake lollipops from former Pennsylvania Iron Chef David Stoltzfus
  • Smoked salmon canapé, prepared by executive chefs Joseph Baj and Michael Frey
  • Eggplant rollatini, presented by executive chefs Adam Grafton and Michael Tiernan. 

The presentations were followed by a complimentary luncheon in the community’s Terrace Dining Room. In addition to the dishes just prepared before them, guests could also choose from an extensive soup and salad bar, a dessert bar, and several made-to-order entrees.

Upon entering the dining room, guests were greeted by a 300-lb ice sculpture of an eagle, the works of Chef Manolo Bernardo, the winner of the 2004 Kimmel Center Opening Ice Carving Competition. 

Bernardo spent several hours carving the massive block of ice and attendees were free to observe him at work just feet away. Bernardo also delighted guests with edible fruit and vegetable carvings.

During the cooking demonstrations, attendees picked the brains of the highly regarded team of chefs and tested their knowledge with nutritional and culinary questions. Martins Run’s very own Executive Chef Dennis Fisher walked around to each station greeting guests and providing commentary on the preparation of the various dishes. 

“By breaking everyone into smaller groups, we were able to create a more intimate atmosphere,” said Mike Swain, director of dining services at Martins Run. “To that extent, it allowed for more open dialogue between attendees and chefs and provided an up-close-and-personal environment for each guest.” 

To further facilitate discussion, Martins Run Registered Dietician Laura Freeman was also available to answer guest’s nutritional questions. 


comments powered by Disqus