Sagora Senior Living’s Post

Craving comfort food? We recently discovered Auntie's House Kitchen and Bar and were blown away by the creative and delicious dishes. We loved everything from the Cornbread, to the Soul Roll (brisket, yams, and collared greens in an egg roll), Catfish Punchy Train (catfish covered in crawfish cream sauce over dirty rice), and the Smoked Wings. You just have to try them out for yourself! Follow us for more foodie content! #georgiafoodies #atlantaeats #smyrnaga #foodieblog #foodies #restaurantmarketing

Asparagus season is in full swing! If you're looking for some inspiration, give this a try. It's so easy and quick that you'd be missing out if you don't give it a go. Ingredients: - x1 bunch English asparagus - Smoked bacon, pancetta, parma ham or prosciutto Vegetarian version: - Courgette slices (Use a peeler or mandolin to make thin long slices) Method: Wrap the asparagus in either the cured meats or courgette slices. Either cook in a really hot pan or on a bbq for a 2-3 mins until the asparagus is tender and the meat or courgette slices are fully cooked. Personally, I love snacking on this with a chilled glass of white wine. For a heartier option, add some roasted Jersey Royal potatoes, a poached egg, and grated Parmesan to create a fantastic plate of food. #seasonalproduce #chefstips #recipe #weekend

With the holiday weekend coming up, we know there will be a ton of opportunities for people to get outside and grill. Our chefs share eight easy grilling tips that you can use all summer long. 1. Use Kikkoman® Lime Ponzu as a marinade for enhanced tenderness and flavor. 2. Try a two-ingredient grilling glaze. 3. Experiment with reverse marinating — grill your meat to near-done and then plunge it into your marinade. 4. Make a Soy Butter Sauce to serve alongside grilled meats. 5. Season your meat with a three-ingredient glaze for richer flavor. 6. Brine your veggies in soy sauce and sesame oil for an extra char.  7. Make a tare dipping sauce for extra seasoning.  8. Mix Kikkoman® Soy Sauce and Hoisin Sauce for a simple but tasty marinade. Read the full article: https://lnkd.in/enUHwKK5  #foodservice #foodindustry #cheflife #grillinghacks #fourthofjuly #grillingseason

Excellent insights, Matthew! The shift towards plant-based and vegan cuisine isn't just a trend; it's a reflection of a growing awareness among today’s seniors about the impact of diet on longevity and health. Across the Senior Living industry, there is a noticeable shift as facilities increasingly cater to residents who prioritize healthy, sustainable eating as a way to enhance their quality of life. This evolution in dietary preferences is pivotal as it supports both wellness and environmental sustainability. #SeniorLiving #PlantBased #Longevity

Hi! I would like to start a discussion about tartlet cases, such a big time-consumer: line the pastry, bake blind, remove the filling... For my new classes at the Vegetarian Society Cookery School, I entirely revisited the concept of a fruit tartlet, while keeping all the components: a sweet pastry base, a cream ( here a pistachio pannacotta ) and fresh fruits. What do you think? #veganandglutenfreedesserts #vegantartlets #veganpastrycourses #veganpastrylivedemo #veganfruittart #plantbaseddesserts #veganbaking

Hey #Restaurants & #Chefs, You’re training your staff to ask if folks want any #Protein on their salad selections but you’re not including #mushrooms. Oven fry them after tossing them in olive oil, salt, pepper at 375F for 15-20 min (depending on the oven) and you’ve got yourself the most delicious and nutritious mushroom “bacon” bits. Soooo many folks would choose mushrooms over your standard protein options of chicken, fish, etc. I would order a double order and a side order of them as well. Let’s make experiences better. Let’s be better and add mushrooms to every recipe and elevate the health of every customer you serve. What power you have! #fungisaysso

How would you like your beef? Rare or well done? Would you prefer a grilled steak, a flat top smashed burger, braised short ribs, or perhaps a meatball in Sunday gravy. If you consider all the different options for how one likes their meat, let alone beef, there are virtually limitless options. 

Because the idea of eating insects is so new, people often think with limitations starting with whether you have to see or hide the insects. I think that as we continue to expand the gastronomical lexicon for edible insects, that we’ll have greater potential with more options and availability in how we can prepare, serve, and enjoy eating them. This is a savory soy glazed cicada dish, heavy with aromatics like onions, chilis, garlic, ginger, and scallions, can be served with rice or noodles, rolled in sushi or kimbap, or prepared without soy and added to pasta, tacos, or burritos.