A Puree Creations culinary competition winner chicken cordon bleu with Brussels sprouts and mashed potatoes in an herb butter sauce

A Puree Creations culinary competition winner: chicken cordon bleu with Brussels sprouts and mashed potatoes in an herb butter sauce.

Purée program increases dining dignity, resident health

Cura Hospitality transforms puréed food into real food that preserves dignity and appeals to the senses.

Puréed food doesn’t typically conjure up images of beauty. Rarely does it make your mouth water, either. But a growing number of senior living communities are finding that, with a little extra effort, purées can not only mimic the taste of traditional fare, but also the look.

“Residents should never be restricted from the look and taste of real food,” says Alan Brown, executive chef and director of dining services with Cura Hospitality at St. Anne's Retirement Community, in Colu

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