Advanced Cooking

The lobby of the Forum at Knightsbridge looks more like a hotel than a senior-living home, and the atmosphere in the dining room resembles that of a country club. The tables are covered with white tablecloths, silver flatware and cream dishes. Well-dressed guests line up, waiting to fill the beautiful dining room and try the night’s special.

And the food is delicious. The Forum at Knightsbridge has a reputation for culinary excellence. Executive Chef Linda Meoak has revolutionized food service for the retirement community. “I don’t call it a nursing home. I call it luxurious senior living,” she says.

Meoak is on a mission to provide high-quality food to aging residents who have enjoyed superior food throughout their lifetime. “I definitely feel the clientele has changed over the years. When they come here, they are used to having something to do, something thought-provoking and good food,” she says. “Good food can move them in or out.”

Meoak graduated from Columbus State Community College, where she received her culinary training through the school’s apprenticeship program, working under Chef David Benefiel at the Hyatt Regency Columbus for three years. She graduated at the top of her class, earned Apprentice of the Year and won first place in a food and wine affinity contest at Columbus State in 1996. Before beginning her career at the Forum 14 years ago, she worked with a small catering company and was the executive chef at Umberto’s Café and Catering.

Meoak and her staff of two sous chefs and

12 cooks prepare about 900 meals a day. The dining room offers three specials a night – usually chicken, fish and one other option – along with their always-available menu, which is similar to country-club-style dining. The kitchen serves everything from macaroni and cheese to prime rib.

Meoak always adds seasonal specialties and chef’s specials to her menu rotation. Often, she has “chef tables” for which residents may register. Meoak prepares a five- to sixcourse gourmet meal and sits with 15 to 20 residents to discuss the food.

Meoak considers the residents her family, and she encourages her other staff members to venture out into the dining room and build a rapport with them. She provides cooking and wine-tasting classes and kitchen tours to residents. She also cooks for residents’ events, celebrations and, at times, wakes. Recently, she served hors d’oeuvres and afternoon tea for a resident’s 90th birthday.

Meoak tries to be patient and accommodating with her staff and the residents. If one does not like the meal options, she is more than happy to prepare something else. “My motto is: We never say no,” she says. “No one goes hungry on my watch.”

She finds satisfaction from the entire culinary process, farm-to-table. She believes food should be respected and prepared with love. She buys local food whenever she can. “They appreciate that and expect that,” Meoak says of the Forum residents.

She finds pleasure in seeing others enjoy her food. Meoak has a sharp eye for detail and values presentation on the plate as much as the food she puts on it.

Meoak spends over 40 hours in the Forum kitchen, and she still enjoys cooking at home. “I cook to relax,” she says. “It’s comforting. I like the way the house smells,” she adds.

She enjoys spending time at the North Market searching for inspiration. One of her favorite things to cook is soup. “What I like to make the most is soup because it takes a long time to cook, it has lots of layers (of flavor) and you have put a lot of love into it,” Meoak says.

In addition, Meoak is devoted to giving back to the community. She participates in culinary events such as Taste the

Chef Linda Meoak

Future, which raises funds for students in the culinary program at Columbus State. And just as Meoak was apprenticed, she oversees students through the Apprenticeship program.

Alex Wallace is a contributing writer. Feedback welcome at laurand@cityscenemediagroup.com.

Sour Cream Coffee Cake

By Chef Linda Meoak

This cake recipe is a tribute to my grandmother. She inspired me to become a professional chef. She loved to bake and would always bring this cake to share when visiting. My recipe has been changed a bit to ease the preparation and allow for variations.

Ingredients

• 1 ½ sticks butter, softened

• 1 ½ cups sugar, white

• 3 eggs

• 2 ½ tsp. vanilla

• 3 cups flour

• 1 ½ tsp. baking powder

• 1 ½ tsp. baking soda

• ¼ tsp. salt

• 2 cups sour cream

Filling:

• 3 cups brown sugar

• 2 ½ tsp. cinnamon

• 1 cup nuts (optional)

Directions

Preheat oven to 300 degrees. Cream butter and white sugar together until light in color and fluffy. Add eggs and vanilla and mix. Mix together flour, baking powder, baking soda and salt and add alternately with sour cream to the butter mixture. Mix together brown sugar, cinnamon and nuts and set aside. In a greased Bundt or angel food cake pan, starting with the cake batter, layer with the filling, ending up with the filling sprinkled on top. Bake at 300 degrees in oven or until toothpick comes out clean, about an hour. Cool and remove from pan.

Children’s Books

Awesome Autumn

By Bruce Goldstone

All of the wonders of the fall season in one place! Colorful photographs add to this fascinating exploration of autumn. There’s something here for everyone: fun facts, craft ideas and recipes. Learn how autumn tastes, feels and sounds. (preschool-grade 3)

Adult Books

The Christmas Genie

By Dan Gutman

When Bob the Genie crashlands in Mrs. Walther’s fifth grade class and grants the class one wish, a debate begins on what is the best Christmas wish of all time. Each member of the class proposes something different. All the wishes have both good and bad consequences, but if they can’t agree on just one, they’ll end up with nothing! (grades 3-5)

Ella Bella Ballerina and the Nutcracker

By James Mayhew

Ballet student Ella Bella enters the enchanted world of The Nutcracker. This beautifullyillustrated book clearly explains the magical story of Clara and the wicked Mouse King. Information about the original Russian ballet written in 1892 by the composer Piotr Tchaikovsky is included. (grades 1-3)

Eight Winter Nights: A Family Hanukkah Book

By Laura Krauss Melmed

Short poems explore the history and traditions of Hanukkah. Families will discover the special foods, games and songs of this winter festival. (preschool-grade 2)

Shine Shine Shine

By Lydia Netzer

This novel centers on a woman born with no hair; her husband, who is a prize-winning robotics scientist; and their autistic son. As the characters work through a set of unusual circumstances, the main character is reminded that her quest for conventional American “normalcy” has eroded away the things that matter most to her.

Where’d You Go, Bernadette

by Maria Semple

This story is told primarily through letters and emails to reconstruct what may have happened when Bernadette goes missing just before a trip to Antarctica with her husband and daughter. The characters are quirky, funny and very human. The story is set in Seattle. It’s a fun read from start to finish with a very satisfying ending.

What in God’s Name

by Simon Rich

God is burned out as CEO of Heaven, Inc. and is contemplating how to bring the earth to an end so he can pursue his dream of opening an Asian Fusion restaurant in Heaven. Fortunately, two angels are not so ready to give up on the human race. They strike a deal with God: If they can answer a prayer, he’ll call the whole thing off. They decide to help two socially awkward people fall in love.

The Unlikely Pilgrimage of Harold Fry

by Rachel Joyce

Harold Fry is retired, henpecked and indifferent to life. Then he receives a letter from an elderly friend who is dying. Rather than send a message through the mail, Harold decides to walk 600 miles to deliver his message in person. His trek is peppered with fascinating characters who help unlock Harold’s buried spirit and renew his sense of life.

No appointment necessary, with evening and weekend hours available.

Visits start at $59 and, when applicable, we can bill your insurance.

BUT FOR OHIO STATE, EXPERT CARE WOULDN’T BE THIS CONVENIENT.

FastCare clinics provide quality care for common illnesses such as coughs, colds, sore throats, rashes and earaches.

Locations

Gahanna Giant Eagle

1250 N. Hamilton Road

Market District Giant Eagle 3061 Kingsdale Center

Phone 614-366-2050

Hours medicalcenter.osu.edu/go/fastcare

Monday-Friday: 8:30 a.m. to 8:30 p.m.

Saturday: 9 a.m. to 6:30 p.m.

Sunday: 10 a.m. to 4:30 p.m.