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Sunrise’s 2014 Signature Chef and Recipe is Named!

Last Tuesday, September 16th, The Fairfax team and residents hosted Sunrise’s second annual Senior Eats Nutritional Challenge at their beautiful Fort Belvoir, VA, community. Nearly 60 recipes were submitted by Sunrise Dining Service Coordinators in the months leading up to The Challenge, all of which were narrowed down to five lucky finalists flown to The Fairfax to compete in the culinary cook-off.

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Spring Vegetables and Fruits Return to Sunrise Menus

The changing of the seasons also brings a change in Sunrise Dining menus. Seasonally appropriate ingredients such as cherries, strawberries, blueberries, peaches, asparagus, tomatoes, summer squash and corn, make a comeback and are highlighted in fresh and healthy dishes that meet the nutritional needs of seniors. In all Sunrise communities, including Assisted Living, Memory Care and Short-Term Stay, we make our home-cooked meals from scratch, use fresh produce and work with local vendors to ensure we’re getting the best quality we can. We never cook with added salt and often put a healthier spin on traditional recipes that residents know and love.

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Braised Greens with Caramelized Shallots from Sunrise of Johns Creek, GA

This is an original recipe created by the dining services coordinator at Sunrise of Johns Creek to offer fresh and healthy greens that would appeal to the taste of all of our residents. There’s a diverse community of residents who hail from upstate New York, through the South, and as far south as the Caribbean. Many residents from places outside of the South, are not accustomed to eating collards but may have grown up eating kale. The mustard greens are there for a little sharpness and bite in the flavor profile. The combination of the three types of greens was a big hit and is often requested by the residents.

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Lemon Curd Pie from Sunrise of La Jolla, CA

This delicious confection’s recipe was taught, and given, to the dining services coordinator at Sunrise of La Jolla by his first pastry teacher. The dish has great personal meaning, as he perfected it after many tries to find the correct technique, temperature and timing. In perfecting this recipe, he gained the confidence to cook anything and it put him on the path to being a culinary professional at Sunrise. He has since served this fresh and versatile recipe at every stop on his culinary career, to rave reviews.

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Zucchini Boats from Sunrise at Pinehurst, CO

This fun and simple recipe was submitted by one of our Sunrise at Pinehurst, CO, residents for entry into our 2014 Recipes from the Heart Cookbook. At Pinehurst, the dining services coordinator regularly asks residents for their best family recipes and tries to recreate as many as possible for the whole community!

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Hummingbird Cake from Sunrise of Beaconsfield, SC

This recipe was shared by one of the founding members of Sunrise of Beaconsfield. She often made the recipe for her friends after their weekly tennis games and especially enjoyed watching the tennis opens – and she always had this cake on hand!

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Cornbread Crusted Trout with Black-Eyed Peas & Tomato Concassé

The dining services coordinator at Sunrise at Ivey Ridge, GA, regularly creates this homemade Southern dish for his residents. With black-eyed peas being high in fiber and folate, and also a low-fat source of protein, they’re a great staple to keep on hand.

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Sunday Mineste from Brighton Gardens of Florham Park, NJ

This delicious (and high in fiber!) soup brings back fond childhood memories at grandma’s house for the Dining Services coordinator at Brighton Gardens of Florham Park, NJ.

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