Valentines Day at Hickory Glen

If anyone asked me when I was a young chef if I ever envisioned myself being involved in any way with a retirement or nursing home setting I would have given a resounding NO.  I was too 'good' to be cooking at a facility like that!  It didn't provide enough creative outlet...not prestigious enough.  If someone were to ask me NOW if I could ever be involved, culinary-wise, with a retirement or nursing home setting, my answer would sure be different. 

Sure, there are many elder care facilities that, by necessity, serve a type of food that the general population would tend to overlook.  However, after viewing the food offerings of a multitude of 'retirement facilities', I can say with great confidence that we can do much better.  All too often I hear that residents who live in these facilities won't like something, they don't try new things, or they don't like a lot of flavor.  In my opinion, the people who keep these stereotypes are not even trying.  They view cooking in a facility like this to be an opportunity to NOT innovate, NOT care about plate presentation and generally NOT care.  On the contrary, I believe the unique challenges involved with serving an ageing population provides the absolute opportunity to be innovative in menu design to please a very diverse population, meet stringent financial goals and to still provide a nice dining experience.  Just because someone reaches 65 (or 85 or 95 or older...) does not mean that he doesn't want nicely prepared food with proper texture and flavor.  As a population, we can definitely do better.

This upcoming Valentines Day, I have the honor of being the guest chef at Hickory Glen Active Senior Living.  I have cooked for this group before and am always welcomed with gratitudes and good will.  While I keep the demographics of the group in mind, I do not dumb down the menu or preparations.  In fact, it is more important offer a wide range of strong flavors and textures to ensure people with compromised abilities are interested.  I always look forward to cooking for a group such as this and, with it being Valentines Day, I anticipate this event to be even more enjoyable.

I don't have all the recipes worked out quite yet, some of them will come as I prepare the actual dishes, but here is the menu.  Enjoy!

Hickory Glen Italian Bistro Night

Roast Beet Salad with Baby Greens
Crumbled Chevre and Balsamic Drizzle

Oregano Infused House made Meatball over Fresh LinguineRustic Tomato Sauce and Parmesan Tuille
Pan Roasted Chicken Breast Stuffed with Prosciutto, Baby Spinach and Pecorino

Sage Brown Butter Sauce
Fresh Linguine with White Clam Sauce

Grilled Scallions and Drizzled with Italian Parsley Pistou

Italian Roasted Parmesan Potatoes
Julienne Fresh Vegetables Sauteed with Fresh Herbs and Roasted Garlic
Caramelized Brussels Sprouts with Slow Roasted Roma Tomato Confit
House made Focaccia Bread

Traditional TiramisuShaved Chocolate