Taste of Eagle's Trace Offers Worldwide Cuisine

HOUSTON, TX--Pan seared ahi tuna.  Roasted leg of lamb.  Diver scallops.  These might not be traditional Texas culinary offerings, but they were the talk of Eagle's Trace on August 22nd. Two-hundred residents of the Erickson Living retirement community in West Houston enjoyed these and samplings of other entrées, soup and desserts at the Taste of Eagle's Trace. Haskell Silkwood is the Chairman of the resident-led Dining Services Committee that coordinated the event.  The retired hospital administrator noted the value of hosting a culinary showcase. "One of our committee members, Jay Brooks, is a former restaurant owner, and he suggested that we plan something similar to Taste of Houston," described Mr. Silkwood.  "We are glad we agreed.  Tickets were sold out on the first day, and the event exceeded expectations."  The cuisine was prepared by the Dining Services Department of Eagle's Trace, under the leadership of its Director, Shekoh Moossavi. Classically trained under the French culinary tradition and a former restaurant owner in California, Ms. Moossavi said that "it was a pleasure to partner with the Committee to create an elegant get-together with great food and company.  I tried to create a menu that introduced new items to their palates." Indeed, two of the most popular dishes were the roasted leg of lamb, served with eggplant caviar and pesto sauce, and the diver scallops with melted leeks, white truffle oil and white wine cream sauce. "Our hats are off to Shekoh and her team.  The dishes were beautifully garnished, and the food was incredibly delicious," said Mr. Silkwood.  "Residents were also able to interact with the dining team, another successful outcome of Taste of Eagle's Trace." The Dining Services Department of Eagle's Trace prepares over four hundred meals daily in its restaurant and café.  Its Catering Team supports campus events and private parties for residents. "We ran out of everything!  So I was pleasantly surprised by the positive reception to items such as the orange blossom and cauliflower soup," noted Ms. Moossavi.  "Events like this provide us with direct feedback as we always look for opportunities to evaluate and enhance our menu to meet the tastes of the residents we serve." Menu Offered at the Taste of Eagle's Trace: Roasted leg of lamb, eggplant caviar, pesto sauce Pan seared ahi tuna, brioche toast points, salad of micro greens, yuzu vinaigrette Diver scallops, melted leeks, white truffle oil, white wine cream sauce Savory crepes, roasted wild mushrooms, rosemary-brown butter Orange blossom and cauliflower soup Assorted deserts [caption id="attachment_123797" align="aligncenter" width="300"] The resident-led Dining Services Committee of Eagle's Trace, the Erickson Living retirement community in West Houston, gather during the Taste of Eagle's Trace on August 22nd. Pictured from left to right are Barbara Hulyk, Kateva LaField, Dan Wagner, Bill Jerram, Mary Jo Lawless, Gerald Lax, Haskell Silkwood and Jay Brooks.[/caption] About Eagle's Trace:  Eagle's Trace is one of eighteen continuing care retirement communities managed by Erickson Living.  Located in Houston, Texas, the scenic 70-acre campus is home to more than 650 residents.  Eagle's Trace is the ideal greater Houston retirement destination offering a true sense of community, convenience beyond compare and a sensible financial structure.

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