New approach freshens up retirement center's old cuisine

When one thinks of retirement community cuisine, visions of cafeteria trays and mashed potatoes served with an ice-cream scoop might come to mind. Chef Michael Matson, however, is out to change that perception.

As chef de cuisine at Lincolnshire's Sedgebrook retirement community, the Palatine resident takes pride in preparing a dining experience that rivals the area's finest restaurants. Guests say "hello" to fillet with blue cheese and fried leeks and "goodbye" to the same old same old.

How did you get into cooking? My family has always been in the business and I have been cooking since I was 14 years old. I actually went to school for interior design, thinking I would want a change and halfway through my internship I realized I had made a huge mistake. I begged for an apprenticeship under an amazing chef. It was months before he even let me stir the veal stock.

What is your cooking style? I have worked mainly in vegetarian, vegan, Asian and private resort settings and would say California fusion and classical French technique with Asian flare is what I enjoy.

What does your job consist of? I oversee the day-to-day operations of the food program at Sedgebrook, which consists of our Monarch Cafȩ, Shoreline Restaurant, plus catering and community events. I do all the menu planning, ordering, scheduling, budgeting and recipe planning to start

What do you enjoy most about your job? I've been here for eight months and I already feel like I want to retire here. When I wake up, I never grumble about going to work. When I get to work three hours early, it's because I want to, not because I have to.

How many residents do you serve? I see about 321 residents for at least one meal a day. After some figuring, I found out that I serve 156,000 meals a year.

How do you keep things exciting day after day? I put together new menus every three months, and change what is available every single day. By rotating my menu in five-week cycles, residents get a variety of choices and don't see the same things every day.

How do you tailor a menu for those in their 60s, 70s, 80s and beyond? In my kitchen, it's all about what the residents want and like. We have formal or casual dining and always have a variety of fantastic foods available. I let my guests choose what they want to eat, from fresh steamed vegetables to au gratin potatoes.

Do you offer meals for special diets? I prepare a healthy choice meal every day, such as Asian marinated vegetables and tofu stir-fry. I don't go for the traditional and boring steamed fish with plain vegetables Ȣ₈¬Ã¢â‚¬ˆť my guests want flavor! I also provide nutritional breakdowns of each meal, allowing people to make their own choices about what they eat.

How is Sedgebrook different from the hotels and chains you worked at previously? It's great getting to know the residents and learning what they like and don't like. In fact, I encourage them to give me meal ideas to include in my menus. The other day I made a noodle kugel that one of my guests gave me and everyone loved it. I also like to hold forums and talk food with the residents now and then.

What are your most trusted ingredients? Ginger, thyme, port and olive oil are my favorites.

Do you cook at home? I always tell myself I should, but no, I never really do. It's funny seeing a man in a chef's coat with a cart full of Lean Pockets at the grocery store, but I'm addicted to those things and they are a great three-minute meal.

What is your favorite food? I love peanut butter and bacon sandwiches on whole grain bread. You can't knock it until you've tried it and it is amazing. I've discovered a lot of great flavor combinations by simple trying new and seemingly crazy things.

Do you have any pastimes? I golf as much as humanly possible and play a lot of chess. I'm also taking a cake decorating class.

Tell us about this recipe. Thresher Stew is a favorite cold-season dish of mine; best enjoyed piping hot and in front of the fire with a pint of Guinness. I also enjoy serving this stew over boiled or mashed potatoes to complete the meal.

Any tips for preparing it? If you are using an electric range, keep two burners on, one high and one low, in order to be able to manage the temperature more closely. Have fun with it and don't be afraid to add something that is not on the recipe.

Try it at home, or with a resident at Sedgebrook, 800 Audubon Way, Lincolnshire. (847) 793-1244.Thresher Stew

¼ cup unsalted butter

1½ pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

4 cups yellow onion, julienne

1 can (14.9 ounces) Guinness Draught Beer

2 cups beef broth (homemade or canned)

2 tablespoons cider vinegar

2 tablespoons fresh thyme

1 bay leaf

1½ tablespoons kosher salt

1 tablespoon fresh ground black pepper

½ cup Cashel Blue or your favorite blue cheese

2 cups rye or seasoned croutons

In a heavy bottom pot or Dutch oven, over medium high heat, melt butter. Dredge meat in flour and add to pot stirring occasionally until brown on all sides (about 10 minutes).

Add the onion and cook until just translucent, then add Guinness, beef broth, vinegar and thyme and bay leaf. Reduce heat, cover and simmer for about 1½ hours or until meat is tender. Season to taste.

Serve topped with croutons and cheese, garnish with a fresh sprig of thyme.

Serves six.

Chef Michael Matson, Sedgebrook, Lincolnshire

Chef du Jour appears weekly in Food. To recommend a chef to be profiled, please send the chef's name, restaurant and telephone number to Chef du Jour, Daily Herald Food Section, P.O. Box 280, Arlington Heights, IL 60006; or e-mail us at food@dailyherald.com.