Award-winning haluski a hit at Lower Burrell personal care home

This chef knows his guests' dietary restrictions, any allergies they may have as well as certain items on the menu they like or don't like.

He tweaks a recipe or even makes adjustments to what he's serving based on each individual, and he knows all who dine here by name.

Philip Haughey is head chef at Logan Place, a senior living community in Lower Burrell. The Brackenridge resident feeds 40 men and women three meals per day.

He receives six weeks of menus, but he has the ability to change up the offerings and use his culinary creativity based on what he knows the residents like.

“I look at the menus ahead of time, and I will say to myself, ‘They won't eat that,' so I come up with something different,” he says. “I might totally change it up or just add a twist to it. For instance, the meal might be turkey breast and I will make turkey tetrazzini, or instead of baked fish, I make hand-breaded fish. I do try some different stuff with them, but simplicity usually works best.”

They also like pierogies, spaghetti and pizza, he says.

“Phil tries his hardest to make sure he prepares meals residents like and enjoy,” says Michelle Hoffman, executive director at Logan Place. “He tries to stretch their palates. He makes every meal as good as he possibly can, and the residents appreciate that.”

Logan Place's parent company, Enlivant, also appreciates his talents in the kitchen. Enlivant, a national senior living/care company, held a contest to find the best recipes from all their chefs across the country. More than 230 chefs participated, sending in dishes their residents loved best. The pool was narrowed to six favorites, which are now served on the menu for every Enlivant community nationwide.

Haughey, 35, won for his haluski. Originating in Poland, haluski is a simple, rustic meal comprised of noodles, cabbage and his secret ingredient — bacon.

He was awarded a chef's knife and jacket with his name on it.

The kitchen has been a part of Haughey's life since he was 11 years old. He has worked at Logan Place for six months, but has been spending time in the food service industry since his childhood — often learning the craft at his father's two former restaurants, White Oak Express and Sam's Classic Grill. Haughey also has worked at the David L. Lawrence Convention Center, PNC Park and Carnegie Mellon University.

“I try to make every meal good and pleasing to them,” says Haughey, who changed bread companies to get fresher items. “I try to make healthy dishes — incorporate vegetables and fruits into their food choices.”

He does allow them to splurge occasionally with doughnuts, cakes and brownies, but also offers fruit cocktail and yogurt parfaits with a little bit of whipped cream.

There is a food council at Logan Place where residents can offer suggestions about what they would like to see on the menu. Haughey also credits his assistant chef and the staff at Logan Place with helping him learn the needs of each resident, which makes his job that much easier.

He says he needs to take into account those residents watching carbohydrates and other sugars as well as sodium restrictions and some challenges with chewing thicker cuts of meat.

For breakfast, he serves various egg selections as well as casseroles, stuffed French toast, chocolate chip and oatmeal raisin pancakes.

On this day, lunch was a choice between an Italian sub or baked chicken breast with garlic, salt, pepper and a little oil. Instead of using hoagie buns, he chose hot dog buns and croissants, because they are smaller. With winter upon us, he says he plans to make more homemade soups and stews.

Understanding portion sizes is important because a full plate of food can be overwhelming.

“I try to make sure they are heard,” Haughey says. “If they ask for something, I try and do it. I like working here, because I have some creativity, and it makes me feel good when they tell me what a good dinner it was or ‘thanks for listening to my suggestion.' ”

Resident Darrell Ridenour says Haughey listens to what they would like to see on the menu. Originally from West Leechburg, Ridenour finished his lunch and was in the middle of eating a piece of yellow cake and white icing.

“The food is pretty good,” he says. “Chef makes what we like. I really like the meatloaf. It's very substantial. The desserts are tasty too.”

Details: enlivant.com

JoAnne Klimovich Harrop is a Tribune-Review staff writer. Reach her at 724-853-5062 or jharrop@tribweb.com or via Twitter @Jharrop_Trib.

Haluski

16 ounces cooked wide egg noodle

1 cup melted butter

2 heads of shredded cabbage

2 minced onions

6 strips of diced bacon

Salt and pepper to taste

Preheat oven, cook bacon and set aside. Boil and drain egg noodles. Melt butter on stovetop, saute onions until translucent. Stir in butter and cabbage until tender but not brown (5-8 minutes).

Season with salt and pepper and transfer to a large roasting pan. Top with crumbled bacon, bake until top is golden brown.