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A senior dining chef’s resolutions for the new year
Poached pear with gorgonzola, toasted walnut and thyme infused honey

A senior dining chef’s resolutions for the new year

From embracing plant-based menu items to mastering high-tech equipment and learning to love baking, Chef Bryan Lucas of Pennsylvania’s Menno Haven senior living community plots a new culinary course as 2019 begins.

“New seniors”—a term used in the senior dining industry for today’s generation of more active, more discerning older folks—describes most of the guests served at Menno Haven’s cafes and restaurants. Residents of independent living cottages choose from an eclectic menu that regularly features dishes like miso-marinated black cod over forbidden rice, Moroccan lamb meatballs and poached pears with gorgonzola.

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TAGS: Healthcare
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