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Thanksgiving is a special time of year for residents at United’s two communities. That goes for the chefs and serving employees who gave Thanksgiving dinner a little something special.

Fish Creek chef Jayson Quimpo and his team worked hard to prepare a traditional meal but with a special flare.

“This year, we prepared a slow-roasted turkey roulade stuffed with sausage, apple and dried fruits, accompanied by mashed potatoes, carrots and green beans, stuffing and sage gravy. For dessert, we served the tried and true pumpkin pie with whipped cream, berries and crumbled sunflower seeds,” said Jayson.

“My philosophy as a chef is ensure that the meals we serve are as pleasing to the eye as they are to the taste. When a meal is properly prepared, from the selection of ingredients, freshness, the cooking techniques and most importantly the visual appeal of the dish, it creates an excellent dining experience.”

Jayson said United also chooses ingredients that are healthy and nutritious. “Our menu is approved by a registered nutritionist to ensure we have the right balance of ingredients, and meets the nutritional and dietary requirements of the residents. We use ingredients and techniques that develop and enhance the flavour of the food, yet shies away from sodium and fat,” said Jayson. “We really work hard to make sure all of our meals are nutritious and flavourful. The feedback we get from residents makes it all worthwhile.”

“At Garrison Green, we also wanted to focus on tradition, especially in these unconventional times,” said Garrison Green chef Mark Henri. “We presented a brined turkey with homemade stuffing, citrus cranberry sauce, a green bean casserole, maple glazed carrots and a nice homemade turkey gravy to round out the plate. For dessert, the always-welcome pie and ice cream. We arranged to deliver meals to the suites for those who had family members dine in with them.

“This was a great opportunity to showcase the talents of the culinary team at Garrison Green who approached the preparation of this popular meal from scratch.”

“The residents tell us what they like and offer suggestions for improving the dining experience. This way we are able to give them more traditional meals prepared with the best ingredients, topped with superb service and visual presentation. The feedback is very positive and that makes for a rewarding and fulfilling experience,” said Jayson.

Photos by United Active Living. Videos by Sherana Productions.

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Imagine! Live the life you've always dreamed of at one of our United Active Living communities. Please contact us today to learn more about our two communities Garrison Green or Fish Creek

Talk with one of our active living advisors about life in a United community. They can arrange in-person or virtual tours of our Garrison Green and Fish Creek communities. If you know a friend or family member who could benefit from living in a United community, send them a link to our website or blog, or arrange a future visit. We are happy to help! 

To learn more about life at United’s Fish Creek community, watch this short video.

Or, to find out more about life at United’s Garrison Green, watch this short video.

Contact us here!


You're Browsing Memorable meals

Mary Fenwick checks out the food at the fall fair

Mary Fenwick checks out the food at the fall fair

Food quality is an important consideration for new and existing residents at United’s two communities in Calgary.  Finding the freshest product is paramount for food services manager Ryan Bourquin. This year’s fall fair at Garrison Green let residents sample new products and give Ryan new ideas.

“The fall fair, which we hold each year, is a great way for residents to meet some of our vendors and sample a variety of offerings,” said Ryan. “We also get great feedback from residents that help us create menu items for both communities.”

Available for tasting were seafood, soups, a variety of meats, and breads and desserts.

 

United sources its food through Gordon Food Services (GFS), which works with local suppliers to find the freshest product. “At least 50% of our food is sourced within Canada,” said Ryan. “The shorter transport times reduces our environmental footprint, while also supporting Canadian producers. The local focus also reduces the uncertainty of weather, tariffs and other factors outside of our control.”

As an example, United purchases much of its produce through RedHat Cooperative in Southern Alberta.

Residents were very impressed with food they sampled. “The lobster bisque was marvelous,” said resident Wendy Martin. “Excellent! Couldn’t be better!,” said resident Helen Van Der Sloot.

Read more about Ryan’s food philosophy here.

The fall fair also included an art sale for charity.

Artist Ann Haessel, who moved to Garrison Green earlier this year with her husband Walt, regularly creates unique art pieces and donates proceeds to charity. Read more about Ann and her work here.

The sale during the fall fair raised more than $1,200, which will go to the Rotary Club to buy school supplies for children in the Philippines. Ann’s earlier show and sale at the Jubilee Auditorium raised almost $7,000 for school supplies in Cambodia. Just recently, she sold a $12,000 piece to a group of buyers to support a youth charity.

Ask us about our short-term respite stays and other short-stay options.

Photos and video by Sherana Productions

Contact us to learn more!

Imagine! Live the life you've always dreamed of at one of our United Active Living communities. Please contact us today to learn more about our two communities Garrison Green or Fish Creek

Do you know a friend or family member who could benefit from living in a United community? Send them a link to our website or blog, or arrange a tour. We are happy to help! 

To learn more about life at United’s Fish Creek community, watch this short video.

Or, to find out more about life at United’s Garrison Green, watch this short video.

Contact us here!