Dining at The Blake
We know that food plays an important role in quality of life, so our approach is hospitality-driven. To us, this means thoughtful and well-balanced menus that offer restaurant-style choices, a smiling staff, fresh flowers on the table, real china and glassware, and a team that genuinely listens and takes pride in serving our residents.
Each day, we offer a homemade feature which is designed around the preferences of our residents. Residents may also order selections from the restaurant-style à la carte menu, which is always available. We are proud of our wide range of breakfast offerings, such as Belgian waffles, fresh fruit with granola and yogurt, muffins, eggs and omelets.
It’s also the little things that make a difference to us and to our residents. We grind our coffee beans on-site just before brewing a pot of coffee for freshness and taste. We make baked goods, snacks and fresh fruit available throughout the day. Our menus reflect many of the comfort foods that our residents have enjoyed for their entire life. And we also realize that many of our residents are accomplished and celebrated cooks themselves – all are encouraged to join the Culinary Council, a regular meeting about food with our chefs and culinary team. We warmly welcome menu and recipe input, and we regularly feature our residents’ suggestions and recipes on our menus.
We work with the same purveyors that supply fine local restaurants so we can serve high-quality produce, seafood, meats and seasonal specialties. We start with ingredients such as fresh herbs, regional spices and homemade chicken stock and combine them with flavor-producing cooking techniques – to create a signature cuisine that is both delicious and health-focused.
Training and Variety
Many on our culinary team have formally trained at culinary schools and worked years in fine restaurants. Our team is provided with ongoing training in order to achieve and maintain the quality level of product and service that one would expect from a great restaurant.
Through the culinary council and feedback from our dining room suggestion boxes, we have developed signature items such as ham with pineapple casserole, buttermilk cornbread, fried Mississippi-raised catfish, chess pie and a wide array of chilled salads. We alternate traditional favorites such as fried green tomatoes and pimiento cheese with new favorites such as fresh salmon with risotto or seared duck breast with sun-dried cherry jus.
We focus on brain foods: nuts and fish rich in Omega-3 fatty acids, beans, greens, fruits and a wide array of nutrient-dense vegetables, both cooked and raw. We feature low-sugar desserts, low-sodium entrées and finger foods for memory care if necessary.
Meet Chef Damien Cavicchi
As a native of New Orleans with an Italian heritage, Chef Damien Cavicchi has enjoyed food all his life. His ambitions began at a young age in a place where everyone seemed to be a good cook, New Orleans, and great food was the expectation.
Our culinary team works with our activities department to craft food around themed events and re-create holiday favorites. In our dining rooms, residents regularly enjoy birthday celebrations, wine socials, musical entertainment and cooking demonstrations. In the warmer months, our grill-outs are always a hit, featuring traditional backyard favorites along with special items.
Our culinary team realizes that food connects us in many ways and truly wants dining to be one of the highlights of each day. Our chefs and cooks enjoy a great food dialogue with our residents, talking favorite recipes, family food traditions and more. It is truly a privilege to serve our residents and share the dining experience with them!
A few of our dishes
Here are a few of the actual dishes residents enjoy at The Blake.