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Residents at United’s Garrison Green community are getting a taste of high-end dining with the arrival of chef Prasad Padte, who specializes in French cuisine. He arrived only a few weeks ago, but already his team’s dishes are getting rave reviews.

Prasad grew up in Bombay, India, where he trained as a chef and earned a degree in Hotel Management. From there he moved to France where he earned a Masters Degree in French cooking. Since then he has worked in Michelin star restaurants in France and the UK, and after moving to Canada with his wife in 2010, at Marriott and Delta hotels,  onboard CP Rail trains, and at a conference and retreat centre – all of which required him to put his specialized culinary skills to work.

“My varied experience has given me a well-rounded perspective about what works and what doesn’t,” said Prasad. “While French cuisine bases its recipes on wine, cheese and cream, it’s my view that a gratifying food experience has to be based on simple, healthy ingredients, and presented so it is pleasing to the eye. You can please a lot of people by keeping it simple.”

Vegetable hash with plantains and chimichurri

Vegetable hash with plantains and chimichurri

Duck with garlic jus

Duck with garlic jus

Dining is an important experience at a United community, so United has always had a flexible dining philosophy – eat what you want, with whom you want and whenever you want. There is no assigned seating and the kitchen is open from 7 a.m. to 7 p.m. While there are certain restrictions during COVID, the overarching philosophy of keeping meals a highlight of the day remains.

“The other night we served coq au vin, which is a traditional, uncomplicated chicken dish prepared with red wine. I want to be sure none of the traditional flavours is overwhelmed by dressing it up with spices. There is no point in serving something if sauces and spices overpower the flavours, so I prefer to keep preparation simple so that all of the delicate flavours come out.”

Older adults often have established preferences, but Prasad says some of the residents have an adventurous streak. “We serve them what they like to eat, but occasionally I’ll offer something a little different. They are open to trying new things, so they often come away with a new appreciation for something they haven’t tried before.”

Tom Calvert sits on the food committee, which advises the chef on meals and provides feedback from residents. “We are impressed with the quality of the food,” said Tom. “There have been some spectacular meals. The sole and salmon dishes have been really good. When serving for more than a hundred people, you can’t always hit a home run, but he’s on the right track and I’m very optimistic that Prasad and his team will continue to deliver the high quality that we have come to expect.”

Prasad’s work is getting rave reviews outside of the community as well. One man, who lives in another older adult community is waiting to move into Garrison Green. He isn’t happy with the food in his current community, so Garrison Green’s active living advisor, Tim Hinton, asked Prasad to prepare a meal for him. Prasad prepared a steak with baked potato, asparagus and dessert. When Tim delivered it, the future resident was overwhelmed and can’t wait for a break in the COVID restrictions to finally move in.

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.

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You're Browsing Memorable meals

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.

Take a look at our commercial, Life Experiences.

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

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!