April 2022 Newsletter
We are excited to announce our new Culinary Operations Manager, Chef Joe Schaffer. Chef Joe attended Schoolcraft College to study Culinary Arts and has been active in the restaurant industry for 42 years. His experience reaches across all areas of food service including restaurants, country clubs, catering companies, private schools, and now The Oxford Center.
Chef Joe has enjoyed the challenges of the culinary industry. He is excited about his ability to make a direct community impact at The Oxford Center. His favorite parts of his job are teaching parents how to plan and cook healthy meals for their children and ensuring that the kids are eating nutritious foods while they are here.
Chef Joe grew up in Livonia, Michigan and as a child, was always busy. He played baseball, football, basketball, ran track, swam in the family pool, and rode his bike everywhere. He became fascinated by food at an early age. He was enthralled with the smells, the ingredients, the meals, and the cooking shows of the time like, “The Galloping Gourmet” and “Julia Child.”
Both of his parents were incredible cooks. Inspired by the smells and flavors that often came from his family kitchen, he started to experiment with his own recipes. One day when his parents were away, he began pulling ingredients from the refrigerator, freezer, and cupboards, and decided to try his hand at making a milkshake. While the result tasted great, Joe felt that its appearance was just missing something. Running across a little bottle of blue food coloring, he squeezed several drops into his mouth to taste-test it. Finding that it had no flavor, he emptied the rest of the little bottle into his milkshake. This gave just the appearance he was looking for: a deep, atomic blue. When his mother arrived home, the kitchen was clean and there was no evidence of his cooking adventure. That is except for Joe walking into the kitchen and saying “Hello” with his amazingly blue lips and causing her to nearly faint. This began Chef Joe’s culinary journey, and his understanding that a little food coloring goes a long way.
Camp ABA is Enrolling Now!
The school year is quickly coming to an end. That means it’s time to enroll in Camp ABA. Our summer camp is full of new activities like shelter building, crafts, scavenger hunts and much more. We believe that ABA doesn’t have to be confined. We want our kids to experience the communities around them. Watch our video to see all that Camp ABA has to offer. Make sure you reserve your child’s spot today.
Thank You For Your Google Reviews
Our clients have amazing things to say about The Oxford Center. Watch our video to see for yourself! To quote one of our Google Reviews:
“From the moment we entered the foyer, it was apparent from the administrative staff’s friendly welcome and engaging nature that we had entered an inspirational five-star facility. We are exceptionally grateful for finding The Oxford Center. It is so much more than just a facility. It is a fantastic experience. We have no hesitation in recommending such a monumentally marvelous place as we very much look forward to taking our beloved son and our whole family on this incredible and unforeseen fairy tale journey together.”
Please leave us your review at: Google-The Oxford Center.
Creating Opportunities, Maximizing Potential, Achieving Successful Skills
The COMPASS Therapeutic Vocational Training program is ready to start enrollment! It is the first program of its kind, targeted toward young adults with autism or other developmental disabilities who need extra support to move on to their next stage in life. There is a large population of young adults who have graduated with a high school diploma; however, due to post graduation trauma or lack of functional skills, these individuals exhibit deficits in executive functioning and life skills. These deficits lead to an inability to successfully attend college, live independently, and/or obtain meaningful lasting employment.
The COMPASS TVT program is specifically tailored to address these deficits. We will use our simulated work environment in The Village of The Oxford Center to work on skills that our clients can generalize and use in their careers and education. Some target areas we may work on to achieve success are:
- Internet safety and peer safety
- Learning skills needed to live independently at home
- Planning and navigating public transportation
- Managing a daily schedule
- Interacting with members of the community
- Managing finances
- Successfully maintaining meaningful employment
If you would like more information about the COMPASS program or would like to set up your free discovery session, please contact Matthew Nivison at firstname.lastname@example.org or call 248-486-3636.
MEXICAN CHICKEN SALAD
Cinco De Mayo is almost here, and Chef Joe has a delicious, healthy recipe for you! His Mexican Chicken Salad will make for an easy weeknight meal packed with protein. For paleo diets, use cauliflower rice and omit the corn.
- 1 lb. skinless boneless chicken breast
- 1/4 cup avocado oil
- 1 packet gluten free taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown or cauliflower rice
- 12 oz. can pinto beans, rinsed & drained
- 1/2 cup red bell pepper
- 1/2 cup diced tomato
- 1/4 cup diced red onion
- 1 cup frozen corn, thawed
- 1/4 cup sliced scallions
- 2 tablespoons diced jalapeno
- 1/3 cup cider vinegar
- 1/2 cup fresh cilantro
- 1/3 cup lime juice
- 2 tablespoons diced garlic
- 1/3 cup honey
- 1 cup olive oil
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Place chicken in a bowl and mix with taco seasoning, salt, pepper, and avocado oil.
- Place chicken on a sheet tray and roast in oven at 350 degrees for 20-25 minutes until it reaches an internal temperature of 165 degrees. Cool completely.
- While chicken roasts, make your vinaigrette. Using a blender, blend together cider vinegar, honey, lime juice, garlic, and cilantro. With blender running, drizzle in the olive oil. Salt and pepper vinaigrette to taste.
- In a large bowl, combine the cooked chicken, rice, beans, red bell pepper, tomato, red onion, corn, scallions, and jalapeno. Mix in the vinaigrette. Salt and pepper to taste.
- Serve as is, or with gluten free flour tortillas.
Whitmore Lake Road Construction
Whitmore Lake Rd. will be southbound only between Lee Rd. and Silver Lake Rd. for the next few months, but the Brighton location will remain open and accessible. You can get to us from Maltby Rd., or by taking the Lee Rd. traffic circle to southbound Whitmore Lake Rd. Please call the front desk if you have trouble with the detour and we would be happy to give you additional directions.