Event Helps New Senior Community Put its Best “Food” Forward

Source: “Event Helps New Senior Community Put its Best ‘Food’ Forward.” Food Management Magazine. February 4, 2019.

When senior living operator Phoebe Ministries put on an open house to promote its planned new Chestnut Ridge at Rodale community to prospective residents, dining services provider Cura stepped up with a custom, themed menu.

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Cool Recipe Alert: Beef Barley Soup

Source: “Cool Recipe Alert” Food Management. January 24, 2019.

Senior residents at Phoebe Terrace in Allentown, Pa., got a winter warm-up with a twist—they were tasked with judging a lineup of winter soups by the Cura chefs who serve the community through all the seasons.

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A Senior Dining Chef’s Resolutions for the New Year

Source: “A senior dining chef’s resolutions for the new year.” Food Management. January 3, 2019.

Miso Black Cod

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.

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St. Anne’s Community Harvest Fest

St. Anne's Community Harvest Fest

The annual Harvest Fest at St. Anne’s Retirement Community proved to be another successful fundraiser for the Columbia, PA, continuing care retirement community! Cura was proud to be a part of the festivities preparing a stellar menu with support from other Cura culinary teams at Messiah and Homestead Villages.

The menu featured carved tenderloin and turkey; a mash teeny bar, a fancy mashed potato bar served in martini glasses; a dip bar including crab dip, shrimp dip, artichoke dip, buffalo chicken dip, olive tapenade, fresh crostini and breadsticks; and shooters for dessert featured caramel, lemon crunch and chocolate peanut butter!

In addition to a wonderful feast, attendees were able to purchase from exciting live “holiday” auction items, including a dinner prepared for six in their home by Cura chefs! All proceeds from Harvest Fest benefit the residents of St. Anne’s!

Fresh Harvest, Taking a New Approach to Dining

Source: “Fresh Harvest, Taking a New Approach to Dining” Johnstown Magazine. December 2018.

The Fresh Harvest Restaurant is taking a fresh approach to the senior living dining experience.

Read more about the farm-to-table restaurant located on the campus of Laurel View Village in Johnstown Magazine!

Community at Rockhill Resident Gardens Celebrated for Sustainable Practices

Source: “Community at Rockhill resident gardens celebrated for sustainable practices” Montgomery Media News. October 8, 2018.

Community at Rockhill resident gardens celebrated for sustainable practices

When Stan and Nancy Hagberg moved a decade ago to the Community at Rockhill, they weren’t sure they would be able to have a garden anymore. The garden they have now, though, is bigger and more productive than the one they had at their previous home, they said.

“We basically become vegetarians during the summertime,” Stan Hagberg said. “We just eat from our garden.”

On October 5th, a celebration to showcase the resident gardens and sustainable dining practices was held by Cura, which last year began providing dining services at the retirement community in West Rockhill Township. Strings of lights, booths with food samples, harp music by Rachel Johnston and local wines from Unami Ridge Winery greeted attendees.

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A Place to Showcase Fresh, Wholesome Menu Items

Source: “Building a healthy menu from scratch.” Food Management. September 18, 2018.

The Lunch Box Café is a healthy grab-and-go spot that was designed to upgrade food options at Cura client Fulton County Medical Center in McConnellsburg, Pa. Customers find berry smoothies with milk, coconut milk or almond milk (and greens added as well). There’s a varied selection of salads, soups and sandwiches.

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Sustainability at The Community at Rockhill

Sustainability at The Community at Rockhill

“Only fresh food and vegetables are used.  In fact, the culinary staff peel, cook and cut vegetables such as fresh red beets, which are highly nutritious and “cardiovascular health- friendly” root vegetables,” says Michele Doleniak, Cura general manager.

The Community at Rockhill, a picturesque 44-acre continuing care retirement community in Sellersville, PA, partnered withCura last year to provide culinary services for 205 independent living, 53 personal and 90 skilled care residents.  

With Executive Chef Curtis Law on board, fresh food is never wasted.  Chef Curtis and his production staff take great pride in “gathering their food for the earth.”  Vegetable waste, including large amounts of rinds, skins, seeds and non-edible food waste are composted onsite and returned to the gardens on campus for natural fertilization.  Chef Curtis estimates that 50-60 lbs. of produce are sent to Rockhill’s compost bin weekly.

In addition to helping Rockhill create a green environment, Chef Curtis plans to grow his own, a trend that has increased in popularity as older adults are keenly aware and educated on the key health benefits of the food they eat. “It’s important for them to know where their food is grown and harvested,” Chef Curtis says.

Chef and his team are planning to construct raised beds where he will plant tomatoes, peppers and herbs.  Gardening also improves residents’ health by helping to keep them active, while providing inspiration and enjoyment!

Cura’s First Partnership in South Carolina

Cura's First Partnership in South Carolina

As its first partnership in South Carolina, Cura was proud to be selected as the food service provider of choice for Presbyterian Communities of South Carolina (PCSC) in Clinton, Easley, Florence, Lexington, Summerville and West Columbia.  

PCSC shared that Cura’s mission and values were key factors in selecting a new dining services provider.

Residents have already experienced exciting additions including the July grand opening of The Café at Summerville at The Village at Summerville.   According to David Nicholson, Cura resident district manager, this is the first community of its kind that offers beer and wine.  “Open for lunch and dinner, the café is designed to be a social destination for residents to enjoy happy hour or just a glass of wine or a beer with lunch,” says Nicholson.

At the café, residents can also select from freshly prepared grab-and-go sandwiches, salads, fruits, cheeses, and non-alcoholic bottled beverages including sweet tea, the South’s quintessential drink!  A flat bread pizza operation also creates panini and personal pan pizzas.  “This will probably be a concept replicated throughout the other PCSC communities, providing residents with a casual dining option to more formal settings,” says Davidson.

Currently Davidson and his culinary team are developing a new winter menu based on resident feedback.  “We want our residents to feel at home, enjoying traditional foods of the south.  From shrimp and grits to pecan pie, we will strive to create the perfect southern dining experience!”

“We’re excited about this opportunity and to bring our expertise to PCSC as we enhance dining services, while promoting an experience that exceeds the expectations of the residents in South Carolina,” says Mitch Possinger, president and founder of Cura Hospitality.

Cooking Up Adventure

Source: “Cooking Up Adventure” My Haven. Summer 2018.

Jeff Gibson from Menno Haven
Culinary at Menno Haven is an adventure for your taste buds. Local produce makes this adventure an unexpected delicious experience! Cura’s Chef Josh Gibson is passionate about cooking with fresh and local ingredients in every dish.

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