Good Eats: What’s cooking in the Grace Ridge kitchen for National Nutrition Month

🔊 Listen to This Blog. Grace Ridge Executive Chef Jeremiah Brown and his culinary team are dedicated to smashing misconceptions about bland retirement community food: one roasted shallot and mushroom flan, sake and ginger glazed salmon, and mango sorbet with green tea whipped cream at a time. Tasty, creative and visually appealing cuisine is a big slice of the Good Moods at Grace Ridge pie, which means there’s no plopping a scoop of cold mashed potatoes on a plate or serving mass-produced and perfectly shaped loaves of chicken cordon bleu. “Even before you eat it you can tell when something is premade or comes from a box or can. People are more demanding these days and want to know what’s going in their food and how it’s made,” Brown said. “We’re always adapting recipes and figuring out how we can make them better, more flavorful and healthier by making as much as we can in-house.” For National Nutrition Month, the culinary team will embrace the “Savor the Flavor of Eating Right” theme by featuring new recipes focused on fruit, veggies, whole grains, herbs and spices. Also planned is a Chef’s Table to highlight featured ingredients and test residents’ ability to identify different greens, grains, legumes and herbs. Additionally, Grace Ridge is partnering with Western Piedmont Community College to build an herb garden in the spring. “It’s about getting people to think about what they’re eating and giving more thought to where their food comes from and what it does for them. That’s what we’re here for – to help them make those changes,” Brown said. While the culinary team...