Tribune Print Share Text

Title

Just like Mom used to make

Homemade meals, tasteful options on the menu

Created date

September 24th, 2013
Bruschetta
bruschetta-576.jpg

When Ashby Ponds’ new continuing care neighborhood opens in early 2014, guests can expect a dining services program designed to please.

Those recovering in post-acute rehabilitation will have in-room dining available, as well as access to family-style kitchens. Residents in assisted living and memory care will enjoy dining together in common eating areas designed to feel more like home.

“Our goal for the dining experience is to promote variety and choice,” says Doris Henning, director of dining operations for Erickson Living, the managing company for the Ashburn, Va., community. “Residents’ guests or spouses are welcome to join them for meals during their stay in continuing care. Similarly, residents and their guests have the option to enjoy eating at another restaurant at the community.”

Professional team

Susan Fix, director of dining services at Ashby Ponds, will oversee the dining program at the new continuing care neighborhood. In collaboration, a dedicated chef manager will be in charge of menu planning, food preparation, and service delivery.

“We want to leverage the expertise that already exists in the community,” says Fix. “The professional culinary team at Ashby Ponds will assure the food quality, service, and consistency that our guests expect.

“We are also looking for opportunities to engage continuing care residents in the dining program,” she adds. “To the extent residents are interested and able, we will encourage them to participate in the planning and preparation of their meals. We will also have a variety of snack items available for guests, similar to what they would find in their home pantry.”

Here is a sample recipe from the kitchens at Ashby Ponds’ new continuing care neighborhood.

Bruschetta

Ingredients

1 loaf crusty Italian bread

¼ oz shredded Parmesan cheese

½ lb fresh mozzarella, sliced

1 tblsp fresh lemon juice from whole lemon

¹/3 cup fresh basil

1¼ cup diced fresh tomatoes

¼ cup olive oil

¼ tblsp granulated garlic powder

Salt and pepper to taste

Directions

1. Slice par-cooked (partially baked) Italian loaf in half lengthwise.

2. Sprinkle the grated Parmesan cheese over the cut surface of the Italian loaf, and bake at 350 degrees for 3-5 minutes until lightly browned and cheese is melted.

3. Wash, rinse, drain, and dry fresh basil and lemons.

4. Chop fresh basil into ¼-inch ribbons.

5. Squeeze lemons and set juice aside.

6. Slice and dice fresh mozzarella cheese into ¼-inch cubes.

7. Fold together all ingredients (except bread and grated Parmesan cheese). Take care not to mash ingredients, as it will make the mixture soggy.

8. Mound the tomato-and-cheese mixture onto the toasted bread and serve.

Comments