n the time it took to play the tune ‘Footloose’ by Kenny Loggins, Chef Eric Dela Cruz had successfully filleted a large steelhead salmon.
He did it in front of 80 people – included were some of his family members – at Prestige Senior Living at Manteca during the “Flavors of Life; Delicious and Health Meals for the Entire Family” demonstration on Tuesday.
Dela Cruz got the job done in over two minutes.
“I didn’t know I was going to be timed,” he said.
Dela Cruz can be considered the right-hand man of executive chef Ken Jones, who has more than 30 years of culinary experience.
He’s also the former owner and operator of both Park Place in Merced and The Boardwalk Grill in Brentwood.
His seven-course meals during the first of four education and empowerment programs at the Prestige Senior Living facility were simple but healthy dishes made up of the “super foods” – ingredients rich in antioxidants and omega-3 acids while low in saturated fats, sodium and cholesterol.
Take the lentil soup, for starters. Jones said the soup containing plenty of vegetables was made without salt.
The free-range chicken was poultry raised on a natural diet and outside the confines of a cage. The chicken was broiled and served with dried plum and mushroom sauce.
The pork tenderloin was also prepared using fresh and tasty ingredients, including red potatoes made with a garlic sauce.
The salmon was served with wild rice.
The cheese cake was sugar free.
Jones believes that eating a balanced, moderate diet is a key part to living a healthy, fulfilled life at any age.
He and Sunny Sundell, executive director of Prestige Senior Living at Manteca, worked together to provide a diverse menu full of familiar and healthy meals.
“I really love their soups,” said Letty Acoba, who has been a resident for the past two years. “I like to eat my soup with rice.”
In this case, she often gets it with wild rice.
Acoba, who was a bit partial to the artichoke dip – “It was just OK,” she said – was looking forward to the free-range chicken during the sampling of the foods.
Sundell, meanwhile, was impressed with the number of folks who gave their RSVP for this event.
“We had 80 RSVPs,” she said. “That’s the most of any (previous) events.”
Located at 1130 Empire Ave., Prestige Living at Manteca is a high-quality assisted living facility featuring 114 villa-style apartments, a fitness center, health and wellness spa, and a modern theater room.
More information on Prestige Living at Manteca or the upcoming education and empowerment programs is available by calling (800) 606-7795 or logging on to www.prestigecare.com.
He did it in front of 80 people – included were some of his family members – at Prestige Senior Living at Manteca during the “Flavors of Life; Delicious and Health Meals for the Entire Family” demonstration on Tuesday.
Dela Cruz got the job done in over two minutes.
“I didn’t know I was going to be timed,” he said.
Dela Cruz can be considered the right-hand man of executive chef Ken Jones, who has more than 30 years of culinary experience.
He’s also the former owner and operator of both Park Place in Merced and The Boardwalk Grill in Brentwood.
His seven-course meals during the first of four education and empowerment programs at the Prestige Senior Living facility were simple but healthy dishes made up of the “super foods” – ingredients rich in antioxidants and omega-3 acids while low in saturated fats, sodium and cholesterol.
Take the lentil soup, for starters. Jones said the soup containing plenty of vegetables was made without salt.
The free-range chicken was poultry raised on a natural diet and outside the confines of a cage. The chicken was broiled and served with dried plum and mushroom sauce.
The pork tenderloin was also prepared using fresh and tasty ingredients, including red potatoes made with a garlic sauce.
The salmon was served with wild rice.
The cheese cake was sugar free.
Jones believes that eating a balanced, moderate diet is a key part to living a healthy, fulfilled life at any age.
He and Sunny Sundell, executive director of Prestige Senior Living at Manteca, worked together to provide a diverse menu full of familiar and healthy meals.
“I really love their soups,” said Letty Acoba, who has been a resident for the past two years. “I like to eat my soup with rice.”
In this case, she often gets it with wild rice.
Acoba, who was a bit partial to the artichoke dip – “It was just OK,” she said – was looking forward to the free-range chicken during the sampling of the foods.
Sundell, meanwhile, was impressed with the number of folks who gave their RSVP for this event.
“We had 80 RSVPs,” she said. “That’s the most of any (previous) events.”
Located at 1130 Empire Ave., Prestige Living at Manteca is a high-quality assisted living facility featuring 114 villa-style apartments, a fitness center, health and wellness spa, and a modern theater room.
More information on Prestige Living at Manteca or the upcoming education and empowerment programs is available by calling (800) 606-7795 or logging on to www.prestigecare.com.
