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Last Tuesday, September 16th, The Fairfax team and residents hosted Sunrise’s second annual Senior Eats Nutritional Challenge at their beautiful Fort Belvoir, VA, community. Nearly 60 recipes were submitted by Sunrise Dining Service Coordinators in the months leading up to The Challenge, all of which were narrowed down to five lucky finalists flown to The Fairfax to compete in the culinary cook-off.
After resident judges taste tested and consulted one another, the winning dish was named and Brighton Gardens of Dunwoody, GA’s dining service coordinator Floyd Stephen was dubbed Sunrise’s 2014 Signature Chef for his gourmet creation of Miso Brushed Cod with Sautéed Spinach. The dish was hailed for not only being a culinary delight, but also packed with nutrition.
Cod is an excellent low-calorie source of protein with a 4-ounce portion providing nearly half of the recommended daily amount of protein for only 120 calories. This lean protein is also an ideal source of omega-3 fatty acids and vitamins B12 and B6. Vitamin B6 is important for cardiovascular, digestive, immune, muscular and nervous system function. Spinach is a nutrition powerhouse. It’s a rich source of flavonoid and carotenoid nutrients that provide anti-inflammatory and antioxidant benefits and provides a great source of vitamins K, C, E and A, among others. As a result, regular consumption of spinach has been shown to decrease the risk of atherosclerosis and high blood pressure. Make this delicious dish at home today:
Miso Brushed Cod with Sautéed Spinach
1 ½ lbs cod filets, 4 oz each
6 tbsp olive oil
3 each shallots, peeled / minced
3 each garlic cloves, peeled / minced
1 ½ lbs shiitake mushrooms, stemmed / julienned
1 lb stemmed fresh spinach
1 ½ cups chicken stock
¼ cup miso paste
Steam the fish for 7 minutes, until internal temperature reaches 145˚F for 15 seconds. While the fish is steaming, heat the olive oil in a sauté pan over medium heat. Add the shallots and garlic. Sauté until soft. Add the mushrooms and cook until the liquid evaporates. Add the spinach and sauté for 1 minute to wilt. Turn off the heat and set aside. Bring the stock to a boil in a separate pot. Whisk in the miso paste. Simmer for 5 minutes. Divide the spinach mixture evenly between serving dishes. Place fish on top of the spinach. Spoon miso sauce over fish. Serve immediately.
Other Nutritional Challenge finalists included Brent Hagel (Sunrise of West Hills, CA) for his Thai Curry Pineapple Chicken; Lye Fung Wong (Sunrise of Aurora, ON) for her Baked Spinach Turkey Meatballs; Brian Amery (Sunrise of Wilmington, DE) for his Sautéed Striped Bass with Quinoa Tomato Salad; and David Chiasson (Sunrise of Burlington, MA) for his Pan-Seared Halibut with Fennel and Shallots. With each dish being delicious and packed with nutritional value, these chefs are to be applauded for showing us what the Sunrise Signature Dining Experience is all about!
Want to learn more about Sunrise Signature Dining? Click here, and be sure to check out our dining infographics that provide a breakdown of our Dining Program and commitment to optimum senior nutrition:
Sunrise Signature Dining
The 5 Key Ingredients for a Premiere Dining Experience