By Toby Ehrlich
While the convergence of Thanksgiving and Chanukah this year has given great pause to many planning their holiday menus, the dining staff at The Oscar & Ella Wilf Campus for Senior Living in Somerset has found a way to marry the two holidays beautifully by executing an offering of delicious selections pleasing to every palate and respectful of both traditions.
According to an article by Gerald L. Zelizer of The Jewish Daily Forward, the union of the two holidays is a “once-in-about-2,000 lifetimes-experience,” having last occurred in 1861 and not expected to come about again until the year 79,811.
John Harris, Volunteer Dining Consultant at The Oscar & Ella Wilf Campus for Senior Living, explained, “This year, the co-celebrations of Chanukah and Thanksgiving allowed Chef Gus (Gustavo Caicedo), our Executive Chef, the opportunity to create a fusion of traditional American and traditional Jewish cuisine.”
“In a nod to classic American, we have pumpkin soup, turkey with a cranberry glaze, and traditional apple pie. In a nod to Chanukah, a traditional brisket braised in wine reminiscent of Kiddush is also being served… Sweet potato latkes merge both traditions — placing a twist on the potato latke and candied sweet potato. The food colors, with the traditional autumnal oranges and reds, also calls to mind the beauty of the candlelight shining in the menorah as well as all the colors of Thanksgiving itself. This is truly a whimsical menu, fusing two traditions and cuisines,” he added.
“We had a great time making up these menus,” added Chef Gus, who admitted that it was very challenging to do so.
“At Thanksgiving, people love to see turkey and giblet gravy, but Chanukah is geared more toward using oil and fried food, such as the potato latkes,” he said. “We also have a cyclical menu, so we had to incorporate the holiday menu items in a way that did not conflict with any of the other items.”
Creating the delicious latkes at Wilf will require a hefty and surprising amount of ingredients, according to Chef Gus: four different types of potatoes, at least 40 pounds per day, at least eight gallons of oil in the entire eight-day period of Chanukah. At least 200 latkes will be served between the Wilentz Independent Senior Residence and the Stein Assisted Living per meal.
In addition, and because it is Chanukah, we can’t forget the donuts! More than 15 dozen donuts in various flavors such as jelly and chocolate cake will be served throughout our campus over the eight-day period as well.
Chef Gus, who possesses approximately 20 years of experience, became employed by the Wilf Campus after an extensive search earlier this year, according to Harris.
In 2006, Chef Gus earned a master certificate in foodservice management from Cornell University. In 1989, he received an associate in occupational studies degree in culinary arts from the Restaurant Institute at Caracas, Venezuela and became a certified bartender from the National Barman School in Caracas. He also graduated high school from La Salle La Colina in Caracas.
Prior to accepting his post at Wilf, he served in several managerial positions in the food industry at facilities such as Dartcor Food Service in Florham Park, Falls Restaurant in Tinton Falls, Merri-Makers in Woodbridge, Flik/Compass International in Monroe, Liberté Restaurant in Montclair, Jimmy’s Café Grill in Morristown, and The Old Mill Inn in Basking Ridge.
“He elevates our cuisine to five stars, making Wilf Campus a leader in creative Glatt Kosher Cuisine,” said Harris. “Our menus reflect many cultures, and Chef Gus seamlessly fuses cuisines for our residents to experience new and creative as well as traditional meals. It is always a pleasure to work with Chef Gus, his enthusiasm and creativity made light work of presenting our residents and their families with his Thanksgiving/Chanukah Dinner so befitting the unique nature of this year’s joint celebration.”
Harris concluded, “The menu is also keeping with our mission of caring for the Jewish elderly, in this case insuring both American and Jewish traditions are well represented with a unique dining experience. This special meal is nourishing not only to the body but to the soul as well.”
“My philosophy is that when you love food and are in this type of demanding business and walk into a kitchen, which is often organized chaos, your head will spin if your heart is not there. I have a love and passion for food, as well as commitment,” said Chef Gus.
“I enjoy pulling together menus, executing recipes, and training chefs to be as successful as they can be,” he said, adding that he considers himself “very blessed to make the residents’ menus” for this special convergence of holidays, as well as the daily menus, and the additional festivities which he and his staff are responsible for catering.
Special activities have been planned to celebrate Chanukah during the holiday, including “The Joy of Hanukah” with acclaimed international violinist David Podles and a Hanukah party featuring international singer and musician Henry Covner.
At Stein Assisted Living, there will be a performance by Estere on December 1 at 2 p.m. On December 4 at 2 p.m., Ehad will perform.
At the David T. Wilentz Senior Residence, a special “Lunch and Learn” for Chanukah will be presented by Rabbi Bryan Kinzbrunner, as well as a nightly lighting of the menorahs in Stein Assisted Living and Wilentz senior housing.
The Oscar and Ella Wilf Campus for Senior Living is comprised of The Martin and Edith Stein Assisted Living Residence which includes Jaffa Gate Memory care neighborhood, The Martin and Edith Stein Hospice, The David T. Wilentz Senior Residence, Wilf Transport, Wilf At Home, and The Foundation. For more information contact us at 732-568-1155, [email protected] or visit us at www.wilfcampus.org.
