Wake Robin Wake Robin

Elevating senior dining

At a senior living community in Vermont, veteran foodservice staff creates elevated menus.

At Wake Robin, a continuing care community in Shelburne, Vt., residents make maple syrup and harvest honey from their own hives. Once in awhile, a resident will offer the dining services staff bumper crops from the garden, to see if they can be incorporated into the menu.

The dining team, led by Executive Chef Andrew Ryan, is used to local ingredients and the flexibility required to use them to their full potential. They build their five-week rotating menus around a variety of local i

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