For lunch, enjoy a light and flaky bacon, chive and cheddar quiche. For dinner, indulge in a juicy roast pork tenderloin with mango chutney, curried sweet potatoes, green beans and cauliflower.
You’re not at a five-star resort or on a cruise, you’re at one of the many BC retirement residences. Constantly ramping up their amenities to suit modern seniors, they’re adding more and more luxury items, from river rock fireplaces and onsite theatres, to rooftop lounges, and now, haute cuisine prepared exclusively in-house by red-seal chefs.
It’s long been proven that a healthy diet results in a healthier body and mind, so it’s no longer enough just to provide the standard meat, potatoes and vegetables or mass-produced meals of yesterday. Emphasis is placed on fresh, whole foods and locally sourced, seasonal ingredients, the key to preparing the freshest meals possible, all dietician approved and prepared by top chefs.
At Berwick’s many residences, food is ordered fresh each day.
“We order fresh produce daily, and local food and produce, like salmon, eggs, lettuce, meats, etc. are all top priority when the season is right,” says Leon Wang, Executive Chef at Berwick Royal Oak.
“Creating the menu is a collective effort. Our chefs are expected to create a balanced menu for nutrition and variety, but others involved in finalizing the menu are the general manager, regional and corporate chefs, district management and, of course, we welcome feedback from our residents, as well,” says Evan Bryn-Jones, Director of Hospitality at Berwick, Qualicum Beach.
At Langley’s Harrison Landing and Harrison Pointe, the menus include a wide range of salads and fresh local vegetables and fruit, purchased from small markets on the Lower Mainland whenever possible.
There’s also a growing emphasis on culturally diverse dishes, especially in metropolitan areas with a larger diaspora of modern seniors from all corners of the globe, and more seniors who are well-travelled and increasingly adventurous with their dinner plates.
At the upcoming Camellia Residences in Surrey and Kanaka Residences in Metro Vancouver, there will be an emphasis on providing diverse and even trendy menu selections. This can include anything from sushi to Korean bulgogi, along with more traditional North American choices.
“The menu will feature a rotating choice of items designed with a global flair,” says Hanah Damot, Marketing Manager for Camellia Residences, opening in 2021/2022.
There’s always plenty of room for the classics, too.
“Sundays are reserved for old favourites and many residents invite their families to dinner, which is generally a roast meal – turkey, ham or beef. All the old standards that we’re used to, we usually serve up on Sundays,” says Glenn Bell, Manager of Harrison Landing and Harrison Pointe.
Beyond the wide choice of meals is the choice in venue. Gone are the carpeted dining rooms, and a small/repetitive selection of meals. Instead, residents can grab a quick bite for breakfast on their way to yoga class, stop in at the bistro for a freshly made soup or panini for lunch, then meet with friends for a nice dinner in one of the in-house restaurants.
Various indoor and outdoor spaces are also designed to promote a social dining experience, from elegantly appointed restaurants, to down-to-earth bistros and buffets for an unstructured lunch or dinner. Berwick Royal Oak is home to the Shield and Dragon complete with bar and dark wooden beams for a cosy English country pub feel. A great spot for comfort food, the pub also features a garden patio for the warmer months.
Flexible dining arrangements are also wonderful for visits with loved ones. Rather than trying to work around dining room schedules or seeking out a local coffee shop off campus, residents and their visitors can get comfortable in the bistro. In some communities, residents can even host a family celebration in a community kitchen/dining space.
The overarching goal is to create a social atmosphere, akin to the dinner parties, celebrations and get-togethers that have always been centred on a great meal. Even better, residents enjoy a great, healthful meal on their timeline in their preferred venue, without having to worry about grocery shopping, cooking or cleanup.
“Residents enjoy the many options from different food outlets (restaurants) in the building, and they love having the ability to make choices when it comes to their meals,” says Wang.
Don’t fancy quiche or roast pork? Not a problem. These retirement residences offer a wide variety of choices for breakfast, lunch and dinner, and cater specifically to allergies, intolerances or specific preferences like portion size or even the cooking method.
Residents always play a key role in the creation of the menu, based on requests and preferences. At the Harrisons, monthly meetings are held so residents can pass on any requests and provide feedback on the existing menu.
“Residents can relay their requests to our server during mealtime regarding portion size or personal preferences and allergens, and for other dietary concerns, they’re encouraged to meet with the chef to review meal planning,” says Bryn-Jones.
This means that whether a resident is gluten-free, vegan or pescatarian, they’re going to eat well, and never go back to their room hungry for lack of a healthy and delicious meal option.
In modern retirement residences, it’s all about providing world-class service, whole foods and a wide variety of dining spaces to suit every mood and occasion, whether you prefer hot dogs or haute cuisine. For a fine dining experience, or a quick afternoon snack, today’s retirement communities are heavily focused on great meals created from local ingredients by highly trained chefs, for the most healthful and nutritious menus possible.
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