Join us as we celebrate National Culinary Arts Month in July. We are proud of our culinarians’ accomplishments! Meet Joyce Fisher, the food service director at Topeka Presbyterian Manor in Topeka, Kansas, who plays a very important role in the absence of her executive chef. With her passion for food, and baking specifically, she literally […]
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As plant forward eating becomes more popular, people are looking for healthier options for food to eat. Cura chefs provide a play on the classic Nashville Fried Chicken Sandwich which had its humble beginnings nearly a century ago. Now, the specialty chicken style is a national phenomenon! The origins of the dish are unofficially traced
Celebrate Summer with Cura’s Plant Forward Nashville Chicken Sandwich Read More »
Cura celebrates the summer with seasonal foods and encourages our communities and hospitals to embrace a farm-to-table approach using locally sourced ingredients! When you select produce that is in season, you are consuming when it is the freshest, most flavorful, and most nutrient-dense. It is also beneficial as it contributes to a more sustainable and
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As grilling season kicks off and summer approaches, anticipation builds for the tantalizing aroma of fat sizzling on the grill and the savory, smoky essence that fills the air. Amidst the Covid era, an influencer sparked a culinary revolution with a vegan carrot hot dog recipe, igniting a digital wave of inspiration that continues to
Memorial Weekend Recipe: Vegan Carrot Hot Dogs Read More »
Spring brings renewal to the earth, with blossoms and fresh shoots emerging as temperatures rise. This freshness extends to our meals, where the vibrant greens of spring produce take center stage. Eating seasonally means enjoying ingredients at their freshest and most flavorful, while also supporting local farmers and sustainability efforts. During spring, lighter dishes like
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Cura’s March food blog entry is brought to you by Corporate Executive Chef Lance Franklin who creates this delicious shrimp bisque! As winter transitions into spring during March, it’s the perfect time to explore the world of refined soups. Among the myriad options, one standout is shrimp bisque. This soup has a fascinating history dating
Winter Foods Transition to Spring Read More »
As a first-time participant, Cura Hospitality’s Culinary team WINS the Taste of Senior Living sponsored by the LifeSpan Network – – the largest and most diverse senior care provider association in the Mid-Atlantic, representing more than 350 senior care providers in Maryland and the District of Columbia. John Cramutola, National Director of Culinary, and Jason
Cura Culinary Team Wins LifeSpan Network Culinary Competition Read More »
In honor of National Cabbage Day which is celebrated on February 17th, we are featuring a fresh red cabbage salad with oranges recipe! A vegetable with over 400 varieties including red, purple, green, and Napa, cabbage comes in many different shapes and leaf formations. And, cabbage is grown all around the world. Here are some
Celebrating Cabbage, a Delicious Seed to Table Offering! Read More »
“National Fettuccine Alfredo Day is a celebration dedicated to one of the most indulgent and iconic pasta dishes – Fettuccine Alfredo. Observed on February 7th each year, this day pays homage to the rich and creamy Italian American classic that has delighted taste buds for generations. Fettuccine Alfredo is a pasta dish that originated in
Cura Celebrates National Fettuccine Alfredo Day with Unique Spin on Classic Recipe Read More »
“Team Tapas” wins the People’s Choice Award at the Annual Elior North America Conference where chefs from across Elior brands participated in this highly anticipated culinary competition using ingredients announced just before the start! The winning team showcased the talents of Cura’s Executive Chefs Robert Grotha of Aberdeen Heights, a Presbyterian Manors of America Senior
Cura’s Chefs are People’s Choice! Read More »
