Residents enjoy a top-notch Italian meal at Trillium Villa Valentine’s celebration

Dietary team members collaborate to create memorable dinner
2/21/2020  - Deron Hamel
Pictured above, the Trillium Villa dietary team offered special meals, desserts and table decor for residents’ annual Valentine’s dinner.  

The Trillium Villa dietary team went all-out to provide the Sarnia long-term care community’s residents with a five-star Valentine’s Day meal on Feb. 14.

Working together in the kitchen, “love was in the air” when the dietary team created a meal that residents won’t soon forget, says Trillium Villa food service manager Brandy Charlton.

The menu included hand-breaded, parmesan-crusted chicken; savoury heart-shaped ravioli stuffed with spinach and ricotta; Italian blend vegetables; buttered rolls; and choice of decadent red-velvet cake drizzled with dark chocolate or raspberry mousse garnished with fresh blueberries and raspberries for dessert.

A second choice included baked whitefish Piedmontese with rice pilaf, seasoned broccoli and garnished with lemon.

To add to the splendour of the meal, tables were decorated with fancy napkins and placemats.

Team members harnessed their individual strengths and talents to make sure the meal was most enjoyable for residents.

Brandy notes that long-time team member and chef Kathy Bishop brought “her own special touch to ensure that the meal was seasoned and prepared with love and took extra pride to ensure that the meal appealed both visually and flavourfully.”

Chef Tammy Pottle created mouth-watering desserts that were eloquently decorated to ensure the visual and taste appeal was spot-on for all serving textures, Brandy adds.

“Even those consuming a puree dessert were provided a visual delight with incorporated raspberry syrup hearts,” Brandy says.

The residents were also taken by the wine, which included red merlot and white Riesling.

Dietary aide Dianne Bucke says residents enjoyed the special wine service and they pretended the wine was not the alcohol-free version, Brandy says.

“She just loved providing that service to the residents,” Brandy says. “Some (residents) even opted to keep the bottle on the table, just as if they were dining at a fancy Italian restaurant.”

Do you have a story you would like to share with S&R Today? If so, please contact the newsroom at deron(at)

If you have feedback on this story, please e-mail deron(at)


~ contact us  ~ corporate profile ~ privacy policylegal infocareers ~ HOME


The Steeves & Rozema Group, Copyright © 2011 All rights reserved.
All content on this site, video, graphic and text is copyrighted and may not be reproduced without expressed written consent.