Kirby Pines Retirement Community | The Pinecone

B a r r y R o s s e l l Congratulations employee of the month “Mr. Barry Rossell is the kind of “hands-on” manager every employee would love to report to. He is available to his staff and assists in the daily care of the residents. Any vital information necessary to keep the unit running well, Barry will consistently communicate to his staff. He is an active lis- tener—and the residents, families and staff all feel comfortable approaching him about many issues. His compassion and caring attitude are a few of the attributes that make him such a dedicated and treasured employee here at Kirby Pines”. – Rhonda Nelson, Director of Nursing • 8 • The Pinecone | February 2019 The Dinstuhl Family has beenmaking quality candies inMemphis for five generations beginning with Charles Martin Dinstuhl, Sr. in 1902. In the early 20’s, CharlesMartinDinstuhl, Jr. joined his father as theyworked together to provideMemphianswith the Finest Candies. One of the signature recipes which have been passed from generation to generation is the famous Chocolate Pecan Fudge. When Charles Martin, Sr. retired, his grandson, Edward Eugene Dinstuhl, then a young teen began learning the recipes. He joined his father to help continue the business duringWWII. Several years later, Gene received personal instruction from two prominent New York Candy Makers. It was at this time he added new and exciting recipes to his grandfather’s collection including Cashew Crunch and Chocolate Covered Strawberries. These two recipes created a new era of tradition for the company. In 1970, the young fourth generation Gary Eugene joined his father and grandfather in perfecting the art of Candy Making. During the late 1970’s, Charles Martin, Jr. retired leaving Gene and Gary to lead the company into a tremendous time of growth. Dinstuhl’s has moved from its meager beginning in a 400 square foot shop to the existing 11,000 square foot candy kitchen. With this expandedmanufacturing facility,Dinstuhl’s has beenable tomeet the higher demand for their candieswhile stillmaintaining the traditional high quality. In 2003, the Moss family of Memphis bought the historic company to assure that the quality and traditions will be enjoyed for many generations to come. Today, Rebecca Dinstuhl is at the helm and is focused on maintaining the quality that has made them successful for over 100 years, and also plans to expand the market place beyond Memphis with selected items on regional and national levels. Andrew Dinstuhl, a 5th generation candy maker, is in the kitchen creating their delicious recipes, while Marissa Moss manages their Operations making Dinstuhl’s truly a family business. Dinstuhl’s prides itself onusing fresh ingredients suchas butter, cream,brown sugar, and richchocolate. Each unique formula is blended in small batches by hand just as it was in 1902. Their commitment to quality is further demonstrated in the kosher certification by the Vaad Hakehilloth of Memphis. Dinstuhl’s has been called upon for many years to make custom products for special events and celebrities such as Elvis, Super Bowl XL, the Kentucky Derby, the NBA Finals and the Breeder’s Cup as well as Graceland and QVC. The ranking of “Best Candy Store in the South” as well as the “#1 Fudge in America” reflects that this “sweet taste of the South” is appreciated by many. AMemphis Tradition.....