Sunrise Hosts Inaugural SeniorEats™ Nutritional Challenge

Sunrise Senior Living  |  September 4, 2013

At Sunrise communities, dining is all about fresh, flavorful and nutritious meals. Food is prepared from scratch with fresh ingredients and communities work with local vendors to ensure that they source seasonal and regional specialties. Sunrise chefs infuse extensive training and creativity in meeting the unique nutritional needs of seniors, while also creating a variety of delicious offerings.

On Tuesday, September 10, Sunrise will host the inaugural Senior Eats™ Nutritional Challenge at The Fairfax, a Sunrise community in the Washington, D.C. metro area. This cook-off competition will highlight and celebrate the best Sunrise community chefs and their nutritious specialties that are available regularly to their residents. The winner will be crowned Sunrise Signature Chef.

Finalists in the competition hail from communities across the U.S. and Canada. Their signature dishes are sure to dazzle the judges’ taste buds, while also providing smart and healthy meals. Here’s a look at the five finalists and the dishes that they are bringing to the table:

Robert Robertson, Sunrise of Oakville – Oakville, Ontario
Halibut with Apple Slaw
Halibut is rich in selenium, a powerful antioxidant.  It is also an excellent source of omega-3 fatty acids and B-12 vitamins.  Apples are high in fiber.

Angela Nawrocki, Sunrise of Worthington – Worthington, Ohio
Fettuccini with Walnut Cream Sauce
Walnuts are an excellent source of antioxidants, especially vitamin E.  They are also a great source of omega-3 fatty acids, with a ¼ cup serving providing you with nearly all of the recommended daily amount.

Bob Brown, Sunrise of Norwood Norwood, MA
Cod in Tarragon Tomato Sauce
Cod is an excellent low-calorie source of protein with a 4 oz portion providing nearly half of the recommended daily amount of protein for around 120 calories.  Cooked tomatoes are a great source of lycopene, a powerful antioxidant.

Eric Horner, Sunrise at Ivey Ridge  Alpharetta, GA
Cornbread Crusted Trout with Black-eyed Peas and Tomato Concassé
Trout has high levels of omega-3 fatty acids but is low in mercury, calories, fat and cholesterol.  Black-eyed peas are high in fiber and folate and are a good low-fat source of protein.

Robert Kowalske, Sunrise at River Road – Tucson, AZ
Arugula Quinoa Salmon Salad

Arugula is high in vitamins C, A and E and is a good source of iron, calcium and potassium. Quinoa is a complete protein, rich in fiber.  Salmon is an excellent source of omega-3 fatty acids.  

Update: Chef Bob Brown of Sunrise of Norwood in Massachusetts took home the title of 2013’s Sunrise Signature Chef with his winning Cod in Tarragon Tomato Broth recipe. Click here to get his recipe!