We’re expanding operations and welcoming brighter days.
Fall is in the air, and it’s time to take advantage of the new season’s ingredients by transitioning to our fall/winter dining menu. This was recently rolled out in all mansion communities, and our independent full-service communities will move to this menu in November.
Some of the savory, tasty items you can look forward to? Beef and vegetable stew, rosemary roasted chicken, herbed pork tenderloin, roasted root vegetables, Brussels sprouts with bacon and hot turkey cranberry sandwiches. And, of course, we will continue to offer many of your comfort food favorites, such as pot pies, meatloaf and spaghetti and meatballs.
If you haven’t already, I encourage you to take a look at one of our newest dining enhancements. On each community’s web page, you can now find the complete nutritional analysis for every menu item. You can sort the daily menu by nutritional attribute, such as low-fat or low-sodium, and combine items. We hope you find this as a valuable source of information when making informed decisions on what you or your loved one will eat.
We know the importance of having a variety of menu items to choose from, and one of our favorite ways to do this is by hosting our annual Senior Eats™ Nutritional Challenge competition. Sunrise culinary professionals from across the U.S. and Canada submitted their recipes this past summer, which had to not only fit certain nutritional criteria but taste delicious.
We narrowed it down to five spectacular finalists who traveled to The Fairfax, a Sunrise community in the Washington D.C. area, to participate in a cook-off, judged by residents and guests. We’re pleased to share the winning dish, which will be incorporated in the 2016 spring/summer menus, Beef Chow Fun, the culinary creation of Mikah Montoya of Sunrise of Carmichael, CA. We know you’re going to love it!
We’ve shared the winning recipe on our blog, as well as the recipes of the four other finalists, which include: Chef Basto’s Mediterranean Chicken, Chef Mayfield’s Jerusalem Salad with Chicken Shawarma, Chef Worden’s Spice Rubbed Pork Tenderloin with Rosemary Sauce and Chef Amery’s Baked Cod with Local Peach Salsa.
As always, we encourage you to share your feedback on our menus, as we work to continually incorporate your suggestions into our dining selections throughout the year. It’s a pleasure to serve you!