The Portage Township YMCA and St. Mary Medical Center have teamed up to spread the news of wellness and increase overall well-being in Portage! On January 6, 2011, the team officially kicked off their partnership with a cooking demonstration from St. Mary Chef Ryan Smith. Chef Ryan acts as Food Production Supervisor at St. Mary’s, planning tasty and healthy menus for the institution, as well as conducting healthy cooking demonstrations. His demonstrations show that “you can have healthy choices and make it look professional,” stated Mary Fetsch, Director of Marketing and Community Relations at St. Mary’s, “We hope to offer cooking classes at the YMCA.”
During the demonstration, Chef Ryan showed the audience of community members and child care participants how to create a lavish fruit plate through simple techniques of cutting, arranging, and embellishing. He followed the fruit plate with an easy, flavorful grilled chicken bruschetta, recipe below. As he explained each ingredient and how the right amounts can make a dish healthier, Chef Ryan also demonstrated cutting techniques and proper ways to hold knifes. After the cooking demonstration, community members were offered the opportunity to partake in free health screenings.
Growing up, Chef Ryan, oldest of his siblings, often spent time in the kitchen, fostering a love for cooking. After attending culinary school in Milwaukee, Ryan garnered more inspiration from working in casinos, as they provide a wide spectrum of foods. Chef Ryan loves to cook “anything that makes people happy,” but one of his most favorite dishes to make is quesadillas.
St. Mary will staff a full time nurse at the YMCA, and provide education programs and services for all ages. “This [partnership] will allow us the opportunity to develop health and wellness in the community,” said Dave Kasarda, Executive Director of the Portage YMCA, continuing the YMCA’s goal to enhance the quality of life in the Portage community. “Both the YMCA and St. Mary are servicing a broad spectrum of individuals. St. Mary has the medical expertise to bring to the table, making quality health advice accessible,” stated Janice Ryba, St. Mary Medical Center CEO.
Grilled Chicken and Tomato Basil Bruschetta
Yields: 4 Servings
Serving Size: 8 ounces
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts (3-4 oz)
- ¼ cup chopped garlic
- ¼ cup olive oil
- 2 tsp. season salt
- Pepper to taste
For the tomato basil topping:
- 4 Roma tomatoes (finely diced)
- ½ large red onion (finely diced)
- 2 Tbsp. fresh basil (chiffonade cut, leaves stacked, rolled and sliced)
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- Salt and Pepper to taste
For the bread:
- 1 large French baguette (sliced at angle in 1 inch slices)
- 1 cup olive oil
- 1 Tbsp chopped garlic
- 1 Tbsp garlic powder
Instructions:
- First mix oil, garlic, and garlic powder in a bowl. Dip bread slices on one side and place oiled side up on cookie sheet *Heart Healthy Version: substitute vegetable oil cooking spray for olive oil. Spray bread and rub garlic and garlic powder onto surface.
- Bake in preheated oven for 8 minutes at 350 degrees. The bread will still be a little soft, but it will crisp, when cooled. Set bread aside.
- Lightly toss tomato, red onion, basil, vinegar, salt and pepper in small mixing bowl. Once mixed add olive oil.
- Toss chicken with season salt, pepper, and garlic; then toss again with olive oil. Either grill until thoroughly cooked, or bake in preheated oven at 350 degrees for about 13 minutes or until chicken reaches an internal temperature of 160 degrees. Cut chicken into thin strips.
- Plate up, bread, chicken, and bruschetta.
Heart Healthy version: Approximate per serving:
- Calories: 589
- Carbohydrate: 20 grams
- Fat: 45 grams
- Protein: 26 grams