On Wednesday, September 29, 2021, the Connecticut Assisted Living Association hosted its 26th Annual Conference and Trade Show at the Aqua Turf Club in Plantsville, CT. During the event, the CALA Chef Challenge took place in the exhibitor hall, where CALA member community chef’s showed off their skills and competed against one another amongst the crowd.
All conference attendees were able to vote for their favorite plate presentation as part of the People’s Choice Awards. There were also three Certified Executive Chef Judges who selected the top three winners from each flight. The CALA Chef Challenge competition brought out the creative flare as the chefs battled for the top prize. Much planning and preparation went into each chef’s menu and the results were outstanding! The chefs and culinary teams are working hard behind the scenes every day fueling the residents with tasty and nutritional creations, so this competition was a fun way to celebrate their talents. CALA Chef Challenge was proudly sponsored by Benchmark Senior Living.
“CALA would like to highlight all the competitors and chefs. They truly are amazing and have such a big impact on the lives of the residents in their communities. They all deserve recognition for their contribution.”Christopher Carter, CALA President
Below you can see the chefs hard at work and the list of the award winners!
|Seafood Flight Award||Chef||Community||Menu|
|1st Place||Giovanni Dillard||Maplewood at Danbury||Thai – Style Seared Black Sea Bass|
|2nd Place||Leyn (Roger) Aliaga||Benchmark at Hamden||Pan Seared Branzino Over a Wild Mushroom Saffron Risotto|
|3rd Place||Joel Little||Colebrook Village at Hebron||Pan Seared Diver Scallops – Potato Puree with Lobster and Roasted Corn, Creamed Leeks, Frizzled Squash, Lemon-Tarragon Beurre Blanc|
|People’s Choice||Jimmy Uddin||Maplewood at Southport||Pearl of the Ocean – Pan seared Sea Scallops served in the shells over Lobster Mouse topped with Enoki Mushroom Red Caviar|
|Beef Flight Award||Chef||Community||Menu|
|1st Place||Catie Eykelhoff||Maplewood at Southport||Bacon-Wrapped Beef Medallions with Morel Mushrooms, Creamy Cauliflower Mash and Charred Baby Carrots|
|2nd Place||Toni Gaites||Wesley Heights, UMH||Delmonico Bordelaise with Tri-Chromatic Asparagus encompassed by a Rosemary & Garlic infused Pomme Puree|
|3rd Place||Matt Bond||Benchmark – Sturges Ridge of Fairfield||Braised Veal Cheek with Greek Skordalia|
|People’s Choice||Henry Jara||LCB Residence at Summer Street||Bacon-Wrapped Filet Mignon with Grilled Vegetables Napoleon|