Laughter is brightest in the place where food is good. –Irish Proverb
The two main reasons people move into a full-service independent living residence are for the homecooked meals and the companionship of others.
Flexible mealtimes, a variety of choices, custom meals for a person’s dietary concerns, and a room full of friends all make for an enjoyable and stress-free mealtime. Dinner bells and ‘one food fits all’ are no longer the norm.
“Senior residences are becoming skilled at finding the right balance between nutrition and elegance as they employ highly trained chefs capable of satisfying every diet, while often elevating the overall cuisine to a 5-star level,” says Barbara Risto, publisher of INSPIRED Magazine.
An individual’s meal plan can be made up of many components, such as personal likes and dislikes, allergies to certain foods or a doctor’s prescribed eating plan. Thanks to technology, the individual’s dietary preferences and needs are kept in the kitchen’s data bank. When ordering the salmon salad or the roast beef dinner, the information on file is used to make sure the right components in the making of the resident’s request.
Four people sitting at the table can order the same meal but in the kitchen one person’s meal may be created gluten free, while another will have lowered sugar content and a third may not contain the dreaded cilantro leaves. If Tom likes to have a red Okanagan wine with his meal, it is delivered to him without him having to order it. If Sally prefers to start every meal with a small salad or bowl of soup, that, too, is taken care of without her having to ask each night.
“I change the menu choices frequently,” says Connie Davis-Young, Executive Chef at the Wellesley in Victoria. “In summer, there are more salads and cold cuts, as well as more BBQ meals. When fall comes and the weather starts getting cooler, the food gets heartier.” She explains there aren’t just one or two choices, but five choices every single day at mealtime – plus standbys such as a cheese omelet that can always be ordered when nothing else appeals.
Thinking of a move to an easier lifestyle? When you are, be sure to have a meal as a part of the tour at each residence you visit. Many websites will give you details, but you also want to taste the meal for yourself and get a feel for the ambiance and chat with some of the residents.
Sunrise Living is an international company that caters to Independent Living, Assisted Living, Long-term Care and Memory Care. Rocky Cervantes, based in Chicago is the Regional Director of Dining & Nutrition Services (also known as the “Food Guy”) for Sunrise Living Residences even here in BC.
Before arriving at Sunrise, Rocky worked for such hotel chains as Hilton Hotel and Resorts and Marriott Hotels and Resorts. Moving into his position at Sunrise, he finds the relationships are more meaningful because they are longer term than hotel guests who are in and out for a vacation or business trip. His work supports the food service departments in communities across Canada and the US. Rocky and his team hire professional certified chefs. “Creating food that is really engaging, welcoming and personalized” is their aim. “Food is so important, it is a time to connect with our family, friends and other residents.”
Rocky explains that food choices for each region reflect the regional culture. In New Orleans, jambalaya and pralines may be the cultural favourite and a regular on the menu, while here in BC, popular and comforting food choices are more beef and salmon, Nanaimo bars and butter tarts. West Coast cuisine is our comfort food. But that doesn’t leave out tastes from around the world. Each week there are chef’s specials that can be chosen that bring in tastes developed elsewhere.
Looking over the menu selections at one of the Bria Communities on the Lower Mainland, your mouth will water at the fine dining experience. “Grilled sockeye salmon, lemon pepper Brussels sprouts and peppers with zucchini noodles served over rice. Includes starter and dessert. Bria breakfast: Freshly baked pastries, fruit, warm or cold cereal, and a selection of beverages. Available at your leisure between 8-10 a.m. daily.”
Adina Mooney, an 11-year resident at Wellesley, says, “When my husband and I moved in here, we wanted to have a community to feel that we belonged to. We tried out the food at a few places, and we chose the one with the food we thought was best. It has a good, varied menu. I really like that there are three choices at dinnertime and sometimes it’s hard to choose just one. It’s all good! There is a good variety of meats, lots of fish, and a good variety of vegetables. The helpings are generous, and I’ve been known to take half home to eat at another time. You can order half helpings if you want.”
Adina can eat anything, but she has friends that are gluten free and there is never any problem with their meals conforming to their diet. “The staff in the dining room are excellent. They go over and above to please you.”
“Healthy, tasty, and a good variety,” says Joanne DeJong, 90, who moved in a year ago this month. “My favourite is the fish and chips.”
Charley, who lives in Assisted Living at Sunrise, was even more succinct, “It’s good!”
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Laurie Mueller, M.Ed is retired and living in Victoria with her husband, Helmuth. She recently published The Ultimate Guide on What to Do When Someone You Love Dies, available on Amazon. More about Laurie can be found at www.lauriemconsulting.com or on Facebook.