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A Taste of Home

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Dining at the Fountain Place restuarant can be a special treat. Chef Eric plans each and every part of the delicacies served.

The salad bar is prepared fresh each day with a mixture of local grown produce and international recipes. Homemade soups and sauces are prepared each day from scratch. Residents can select from an ala carte menu or choose from one of the daily specials which include fresh fish each day.

The daily specials are determined based on resident suggestions and feedback, seasonal availability of products, current culinary trends and special events or holidays. We cater to many special requests including dietary needs, specific tastes and preferences.

To select our specials, we look at the historical background of a dish to determine what other specials would be good options for that evening. The other specials can sometimes be based on items from a similar region, or they can serve as a contrast to each other. You could find something like Roast Pork Loin with a Spicy Chili and Sweet Peach Glaze on the same evening as you have Fresh Grilled Salmon and Vegetarian Fried Rice. All three dishes are fresh, light and distinct yet vary in cooking method, texture and flavor profile.

To extend the dining delight, desserts are paired with entrees and with variety at each meal. One dessert basic is Crème Auglaize sauce that is paired with our original bread pudding recipe that uniquely brings a sense of home with sophisticated flavors. You can add the Crème Auglaize sauce to your cooking.


Melbas Favorite Crème Auglaize Sauce

1 pint milk

1 pint heavy cream

1 vanilla bean

8 ounces of sugar

9 ounces of egg yolks

Heat milk, heavy cream vanilla bean and half of the sugar until it boils. Remove vanilla bean and reserve for other uses.

  1. Heat milk, heavy cream vanilla bean and half of the sugar until it boils. Remove vanilla bean and reserve for other uses.
  2. Combine egg yolks and the rest of the sugar, then temper with part of the boiling milk while stirring constantly.
  3. Pour the mixture into the remaining milk and return to heat.
  4. Stirring constantly, cook slowly and strain through a strainer directly into a bowl placed in an ice bath.

Written by Bethany Village

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