06/01/2026
We are redefining what dining can look and feel like in a senior living community. Bon Appetit!
Last week, Corporate Executive Chef Michael Rehfeldt and Corporate Director of Culinary Operations Annie Boltz hosted an inaugural Chef's Table event for the residents.
Michael and Annie personally prepared a six-course meal for attendees. Here are a few of the highlights from the menu:
~Amuse Bouche | Citrus Cured Hamachi | Yuzu | Compressed Cucumber | White Soy | Micro Shiso~
~Charred Spanish Octopus | Smoked Yukon | Preserved Lemon | Arbequina Olive Oil~
~Hand-Rolled Agnolotti | Spring Pea | Aged Parmesan Brodo | Preserved Lemon Oil | Pea Shoots~
~Dry-Aged Beef Tenderloin | Black Garlic | Brodo Truffle Jus | Glazed Baby Carrots~
Thank you to Annie, Chef Michael, and our entired Dining Services Team for continuing to elevate the dining experience in our communities.