LUNCH – Monday – Friday from 11:30 AM to 1:30 PM
Our Chef Bonnie Kanofsky and Sous Chef Pedro Cruz are known for creating great meals at a great value. Choose from two chef-prepared hot entrees, side dishes, soup du jour, small garden-fresh salad, desserts, and fruit. Pricing is à la carte, plus tax. Beverages are included with any meal purchase (iced tea, coffee, and water).
BREAKFAST - Monday – Friday from 8:30 AM to 10 AM
Enjoy a choice of continental breakfast items (cereal, muffins, bagels, fruit, juice, milk). Pricing is à la carte, plus tax. Coffee and tea are complimentary.
GROUP RESERVATIONS: Members, you and your community groups are welcome to visit our Center for a tour and lunch in the Ultimate Café; however, to better serve you, please call the receptionist at 770-461-0813 three days in advance to make a reservation for groups of six or more people.
Accolades and Recipes
Winner of the Platinum Plate Award at the 2010
Fayette County Chamber of Commerce Community Expo!
Also 2nd place winner of best dessert at the 2013 Taste of Fayette on May 19, 2013
Our award-winning Ultimate Café provides great-tasting, health-smart meals at a great value. Our legendary, chef-prepared meals are made with fresh ingredients, including locally grown produce from the Fayette County Master Gardeners and our own Therapeutic Garden. The Ultimate Café is open exclusively to members of Fayette Senior Services Life Enrichment Center; it’s one of the many benefits of membership! Members may bring guests to the Café. Please allow us to welcome you by signing our guest registration located at the café hostess station.
See Chef Bonnie and Sous Chef Pedro’s joint award winning recipe article posted in the AJC on December 4, 2013
By C.W. Cameron For the AJC
From the menu of …
Fayetteville Senior Services Life Enrichment Center, 4 Center Drive, Fayetteville. 770-461-0813; www.fayss.org
Q. The chili at the Fayette Senior Center is really, really good. If they would share their recipe, that would be wonderful.
Jo-Ann Wright, Fayetteville
A. Nancy Meaders, president and chief executive officer of Fayette Senior Services, sent us this recipe, a collaboration between chef Bonnie Kanofsky and sous chef Pedro Cruz. Each came to the table with their own chili recipe and the resulting hybrid is the recipe you see here. The refried beans, added towards the end of the cooking, thicken the chili. If you want a thinner consistency, add water until you reach the consistency you prefer.
This chili is generally served twice a month, but you have to be a member of the Life Enrichment Center, or a member’s guest, to enjoy the food at the café where this chili is available for $1.50 a bowl. The menu for the café is posted on the center’s website.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to firstname.lastname@example.org and put “From the menu of” and the name of restaurant in the subject line.
Fayetteville Senior Center’s Chili
Hands on: 25 minutes
Makes: 15 cups
3 pounds ground beef
1 tablespoon vegetable oil
1 medium onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 tablespoon crushed garlic
2 (15-ounce) cans diced tomatoes, do not drain
1 (10.5-ounce) can low-sodium beef broth
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon fajita seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons Cajun seasoning
1 teaspoon salt
1 teaspoon black pepper
1(28-ounce) can refried beans
Sour cream, shredded cheddar, slivered green onions, for garnish
In a large stockpot, brown ground beef over medium heat until cooked through.
While ground beef is cooking, in a medium saucepan, heat vegetable oil over medium –high heat. Add onion, yellow pepper, green pepper and garlic and cook until vegetables are translucent, about 5 minutes.
When ground beef is cooked, drain all fat and return beef to pot. Add sautéed vegetables, diced tomatoes, beef broth, chili powder, paprika, fajita seasoning, garlic powder, onion powder, cumin, Cajun seasoning, salt and pepper. Simmer on low heat for 2 hours. Add refried beans and stir to combine, then cook 30 minutes more. The beans will thicken the chili. Serve hot. Garnish with sour cream, cheese and green onions if desired.
Per 1-cup serving: 342 calories (percent of calories from fat, 55), 22 grams protein, 18 grams carbohydrates, 5 grams fiber, 21 grams fat (8 grams saturated), 68 milligrams cholesterol, 532 milligrams sodium.