We’re expanding operations and welcoming brighter days.
We pride ourselves on providing our residents with delicious meals that are nutritionally sound, and one of our favorite ways to keep our menus diverse and fresh is the annual Senior Eats Nutritional Challenge.
On Thursday, Nov. 9, Sunrise Senior Living held our fifth annual Senior Eats Nutritional Challenge. Sunrise chefs from across the U.S. and Canada submitted nutritious recipes, and five finalists traveled to The Fairfax at Belvoir Woods, VA, to compete for the title of Sunrise Signature Chef.
Brian Amery was a finalist, and he is the dining services coordinator for Sunrise of Wilmington, DE. Brian is a graduate of the Culinary Institute of America. Prior to joining Sunrise, he worked at the Hotel DuPont for 15 years. He has held positions as executive chef for Fieldstone Golf Club, Sodexo, Aramark, and Compass Group corporations, as well as Gate Gourmet at Dulles International Airport, where he oversaw the production of 15,000 to 20,000 meals each day for 19 different international airlines.
Brian has been with Sunrise since 2014. He is also a designated trainer and job coach, supporting a cluster of seven Sunrise communities in the nearby Pennsylvania region. Brian takes great pride in helping to produce delicious home cooked meals for the residents at Sunrise of Wilmington. He enjoys spending time with his wife Lori and their five-year-old daughter Chloe, tropical vacations, playing golf, cooking for family and friends in his home, and listening to Jimmy Buffet.
Here is Brian's meatloaf recipe, which earned him a spot as a finalist in the 2017 Senior Eats Nutritional Challenge.
White Meatloaf with Mushroom Ragout & Steamed Asparagus
Roasted fingerling potatoes:
To Serve: Slice meat loaf into 4 oz. slices. Place fingerling potatoes in the center of the plate and top with meatloaf and ragout. Place the asparagus directly beside.
We hope you love Brian's recipe as much as our residents do!