What’s Cooking?

Does this tempt your taste buds? Locally-sourced roast pork with rich gravy served with braised red cabbage and apples, cauliflower gratin, buttered peas and roast potatoes — with a mocha chocolate mousse parfait for dessert. You’re probably wondering the name of this fine dining restaurant, so you can make a reservation. But you won’t need to leave home for this delicious meal if you’re a resident at the Cridge Village Seniors Centre in Victoria.

The tasty trend of upscale dining has been happening for a while in many seniors’ residences, and you can be sure Baby Boomers, who have paved the way for innovative aging inventions like e-bikes and high-flex knee replacements, will continue to insist on tasty nutritious options.

Chefs busy in the kitchen at Magnolia Gardens. Photo provided by Bria Communities.

Seniors’ residences have heard the message loud and clear. According to Michael Maciborski, Area Executive Chef for Bria Communities in Langley, what comes first for him is to talk to residents to see what kind of food they enjoy eating.

“We then try to provide a balance of familiar comfort meals that they have eaten during their lives and to introduce some classic foods from other countries, as well as some dishes that might not be familiar to them,” says Maciborski.

But resident input doesn’t stop there – many seniors’ homes are open to regular input from their residents. At Thornebridge Gardens in New Westminster, General Manager Amanda Hill says residents can bring special requests to their Dining Services Manager.

“He also hosts a monthly ‘food forum’ where concerns can be raised, and upcoming dining features and choices are discussed,” says Hill.

Residence chefs say they look to what’s being done at their favourite restaurants and current trends to draw inspiration, as well. And just like fine dining restaurants, these chefs are making as many dishes from scratch as possible.

At Cridge, they make their own stocks and mother sauces like espagnole and béchamel. They also rely on a variety of cooking techniques, like braising, slow roasting, pan searing, baking, poaching and steaming, frying and grilling, and precise cold-food preparation methods to enhance and bring out the full flavour.

Surf n’ Turf dinner at Magnolia Gardens residence. Photo provided by Bria Communities.

Sourcing seasonal, local ingredients is key. “This allows us to use ingredients that are at their peak,” says Nikolas Milonas, Cridge’s Executive Chef, “which ensures quality and nutrition. In the culinary arts, utilizing good fundamental cooking techniques is essential in making food taste good — actually, not just good, but amazing!”

We all know that we eat first with our eyes, and residence chefs are making sure they present their food in an appealing way. According to Hill, “At Thornebridge, we offer monthly brunches, which provide an opportunity for the team to create some excitement and jazz things up or try something new. The residents and their guests often talk about the beautiful display or presentation.”

For Chef Milonas, the food sustainability movement is also important. “I am passionate about food and forming business relationships with people who share equal, sustainable values; I am a strong supporter of sustainability programs like Ocean Wise. In my opinion, the Executive Chef of any organization needs to focus on three main fundamentals: the most important being who are your clients; second, where’s the food coming from; and third, is it environmentally sound? Here at the Cridge Centre, we provide roughly 65,000 meals per year. The impact of providing meals to a large number of people on our planet is immense.”

Healthy eating at Thornebridge Gardens.. Photo provided by Verve Senior Living.

Of course, the seniors’ residence chefs must remember the health challenges that are unique to seniors, and respond accordingly. Hill says, “At Thornebridge, residents’ needs change frequently, and we need to have many options on hand to substitute when required. We have some seniors who have difficulty chewing or swallowing, or with dexterity and need food to be cut for them. Some residents have allergies or chronic conditions like diabetes, and many prefer low calorie, low sodium, dairy or gluten-free, kosher or vegetarian. Others might have poor taste buds and prefer added flavouring such as lemon juice to enhance the flavours.”

Many residences also offer different options for dining experiences. For example, at Thornebridge, they offer à la carte dining in the main dining room, but they also have a bistro that offers different menu options. Residents can also choose to have lunch and dinner served in their room.

And just because you move to a seniors’ residence, doesn’t mean you have to give up cocktails either. At Thornebridge, there’s a happy hour twice a week, with various drink options to choose from. Beer and wine are always available with any meal, so if that’s what you’re used to, you can continue the habit.

Because the chefs at the residences see their clientele daily, they are able to get to know them on a deeper level than perhaps a chef would at a local restaurant.

“There is great reward in meeting and getting to know the people that live in our communities,” says Chef Maciborski. “So many people have spent a lifetime cooking for others, so it’s really great to be able to now cook for them.”

Curious what culinary delights are the residence diners’ favourites?

At Cridge – Fish & Chips, Grilled Chicken Caesar Salad, Chef’s Creation Quiche.
At Bria Communities – Fish & Chips again! Pork Back Ribs, 5 Cheese Macaroni and Cheese.
At Thornebridge – Salmon dishes and Prime Rib with Yorkshire Pudding, Eggs Benedict for Brunch.