Mixed greens topped with candied yams, roasted cashews, goat’s cheese and a balsamic reduction.
Fresh herb crusted Canadian AAA beef tenderloin with Pinot Noir demi-glacé, pan-seared scallop and red caviar served with Boursin herb whipped potatoes, honey carrots, asparagus, and garlic crostini.
Pineapple rum flambé served in a crisp crepe and topped with vanilla bean gelato.
As we wipe away that little bit of drool from the edge of our mouths we also celebrate Matt’s appointment as Manager at The Wexford. Starting Monday Matt will trade in his knives, and pick up the duties and responsibilities of serving current and future residents at The Wexford, a west coast inspired, 65 suite seniors independent living residence.
Bria Director, Craig Rumsby is thrilled about the transition, “Over the past three years we’ve seen that Matt loves to make changes that impact our residents positively and he loves to challenge staff to do the same. He’s a have-fun-at-work leader who wants our residents to feel engaged, and our employees to appreciate that we work in our residents’ home.”
Let it be noted that in truth Matt’s greatest hits are the ones he does it all for — his three sons Kaysn, Beckett, and Bryce, and fabulous wife Jennine. Congratulations Chef Matt, and best wishes for this next part of your career with Bria Communities.