Culinary Connections: A Glimpse into Sunrise Dining with Chef Bob
In the heart of Sunrise at River Road, Chef Bob Kowalske has been making waves not just for his delectable creations but for the genuine connections he forges with the residents. We first shared Chef Bob with you in July, after he returned from a food festival in France and the local NBC channel came out to speak to him about his experience being the only senior living chef representing Tucson in this international event.
Recently, KGUN reached out to Chef Bob to showcase two recipes for their Tasting Tucson segment and to shed light on the extraordinary culinary journey of Chef Bob, showcasing how dining at Sunrise is an experience that goes beyond good food.
His intuitive understanding of what residents desire goes beyond the kitchen, creating an atmosphere of warmth and familiarity. Dining at Sunrise is not just a meal; it's a shared experience that reflects the unique preferences and stories of each resident.
A Culinary Journey
In the recent segments, Chef Bob takes us on a journey through the kitchen, sharing laughs, stories, and the passion that flavors every dish. The first recipe was his famous Roasted Butternut Squash Soup, then a week later he wowed KGUN with this Arizona Eggs Benedict.
His connection with residents is palpable in the interviews, turning the dining experience into a cherished moment for everyone involved. From personally knowing where residents sit in the dining room to taking special requests for their favorite dishes, Chef Bob is redefining the meaning of dining in a senior living community.
Beyond Good Food: The Essence of Sunrise Dining
At Sunrise, dining is an art form, and Chef Bob is the maestro orchestrating this symphony of flavors and connections. The dining experience reflects the Sunrise commitment to providing not just nourishment but a sense of community and shared joy. It's a testament to the Sunrise philosophy that goes beyond good food; it's about creating an environment where every meal is a celebration.
Savor the Flavor: Make Chef Bob’s Tasting Tucson Recipes
As a special treat, we're excited to share the two signature recipes featured in the Tasting Tucson segments:
Roasted Butternut Squash Soup
1 lb Butternut squash, peeled/seeded and diced
½ cup olive oil
1 ¼ cup onion
2 ½ cup vegetable stock
4 tbsp orange juice
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp black pepper
½ cup half & half
Toss the diced butternut squash with half of the olive oil. Spread in a single layer on a sheet tray. Roast at 400F until tender and golden brown. Remove from the oven and set aside.
Heat remaining olive oil over medium heat, add onion and cook until soft.
Add the squash, stock, juices and spices. Bring to a simmer, cover tightly and cook until squash is tender (about 15-20 minutes).
Turn off heat, puree the soup with a stick blender until smooth. Wisk in the half and half. Return to heat and heat thoroughly. Season to taste.
Arizona Eggs Benedict
Hollandaise:
4 egg yolks
1 tbsp lemon juice
½ cup clarified butter
2 tbsp diced green chilies
In a stainless-steel bowl, whisk the egg yolks and lemon juice until mixture turns light in color. Place the bowl over a saucepan of barely simmering water. Very slowly drizzle the melted butter in while continuously whisking. When all the butter has been added and the sauce is thickened and doubled in volume, remove from the heat and whisk in diced green chiles. Keep warm until ready to serve.
Pico De Gallo:
2 plum tomatoes, diced
¼ cup finely diced red onion
2 tbsp chopped cilantro
2 green onions, thinly sliced
½ small jalapeno, finely diced
¼ Anaheim chili pepper, finely diced
2 tbsp red wine vinegar
1 tbsp minced garlic
2 limes juiced
Combine all ingredients in a mixing bowl. Toss gently. Refrigerated until ready to serve.
Benedict:
1 tbsp olive oil
2 cups grated hash brown potatoes
2 tbsp diced green chiles
1 tsp minced garlic
Combine the potatoes, chiles and garlic in a bowl. Heat the oil in a pan over medium-high heat. Divide the potato mixture into four patties and cook on both sides until golden brown.
Prepare the assembly:
4 eggs, poached
4 springs of cilantro
¼ cup fresh cooked corn kernels
To Serve:
Top a potato patty with an egg. Drizzle with hollandaise. Top with pico de gallo and corn. Garnish with cilantro.
Try your hand at these delectable creations and bring a taste of Sunrise into your own kitchen.
Discover the flavors, stories, and connections that make each meal a cherished moment at Sunrise Senior Living. Bon appétit!
