Our menus and associated recipes offer your residents Real Comfort Food, drawn from a wide variety of regional and ethnic favorites. Our recipes are cooked-from-scratch, featuring fresh produce, meats, seafood, dairy, spices and herbs, not processed ingredients.
It’s Real Food – the way your residents cooked for themselves and enjoyed for years.
Our culinary team of seasoned chefs and dietitians start with the idea that the food you serve your residents should look, smell and taste great. The meals you serve should be one of the main things your residents look forward to enjoying together every day.
Beginning with a strong focus on this priority, each recipe and menu offered in the Recipes & Rotations program is then developed using the 2015-2020 Dietary Guidelines for Americans established by the U.S. Health and Human Services (HHS) and U.S. Department of Agriculture (USDA). Our recipes and menus are in accordance with all regulations of the Centers for Medicare and Medicaid Services (CMS).
So with the Recipes & Rotations program, you get the best of both worlds: Chef-developed, Dietitian-approved meals that help make your residents happy – rivaling their favorite restaurants – that keep you in regulatory compliance, too.
Chef Joe Abuso has personally developed our menus and each associated recipe. He is a graduate with High Honors from the Culinary Institute of America in Hyde Park, NY. After graduation, he cooked at some of the country’s finest restaurants, including Café Annie in Houston and The Mansion on Turtle Creek in Dallas.
Joe also has years of experience writing menus and recipes for a well-established CCRC, at which he developed the entire in-house foodservice program from the ground up. The program he put in place there has received continuous high marks in resident satisfaction and is still very much enjoyed by the residents and their families.