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In The News

Retirement Communities Step Up Food Selections

Published in the Pittsburgh TRIB

Sherwood Oaks in Cranberry has been ahead of the curve with its restaurant-style approach to dining, says executive chef Fred Buchanan, a graduate of the Culinary Institute of America at Hyde Park.

Dinner selections may include fresh grilled trout with chive butter, braised chicken with warm puff-pastry crust, or chargrilled pork tenderloin marinated in herbs.

“These are the kinds of standard items we serve every day,” Buchanan says. “We have a farm-to-table emphasis here, and pride ourselves on making just about everything from scratch."

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