In this video featured on our YouTube channel, Chef Mike shows us how to cook a simple, easy and delicious meal using fresh picked veggies from the Sinclair Scott Organic Garden at The Redwoods. Today, we have seared salmon with a sorrel butter sauce served on a bed of wilted spinach and arugula and accompanied with a beet, radish and carrot slaw. Yum! Watch here.
This time of the year, residents enjoy an abundance of fresh organic vegetables that are grown right here in our garden, overseen by Kurt Ellison, Garden Program Coordinator. Harvest days are Thursdays, and many of the residents also enjoy getting their hands dirty in the garden as volunteers.
Michael Freudenberger is our Head Chef in the Dining Room at The Redwoods, and his culinary creations are very creative and enticing. This month, some of the special meals he will be serving are a Mother’s Day lunch, National Quiche Lorraine Day lunch, Korean Waffles, and a special Memorial Day lunch.