The Blake News

What we’re cooking

Plated dinner with fish, at The Blake

One of my favorite quotes is from cookbook author, Elizabeth David: “Summer cooking implies a sense of immediacy, the capacity to capture the essence of a fleeting moment.” The summer months, to me, mean vegetables, fruits, backyard herb gardens, charcoal grilling, the farmers’ market- and making the time to slow down with family. We thrive in a South that is rich with food traditions, hospitality, and reverence for the seasons, and our communities are no exception. There is always excitement and anticipation around the table….the first watermelons, peaches and lady peas of the summer, enrich our lives and our recipes. Freshly snipped herbs inspire our creations, along with the return of old friends like asparagus, sweet corn, yellow squash and perfectly-imperfect Heirloom tomatoes.

Our new menu is called Healthy Indulgence 365, and it features scratch made versions of the well-documented cuisine of the south, while also layering in full flavored lighter foods. Fried Mississippi-farmed Catfish, Southern Style Chicken Salad, and Baby Back Ribs, all have a place on our menu, alongside Dark Leafy Green Salads with Walnuts, Fresh Salmon with Basil Aioli, and Olive Oil Carrot Cake.

Stop in this summer, and you will find us pairing the best of the Blake with new favorites such as: Tomato & Watermelon Salad with Pistachios, Avocado Toast with Roasted Cherry Tomatoes, Grilled Pork Tenderloin with Balsamic-Strawberries and Pepper Jelly Glazed Chicken…to name a few dishes.

With Healthy Indulgence 365, we are changing dining in senior living. Eating well helps us all to live a joyful life. Every summer brings back old memories we’ve made with friends and loved ones over food, and it is a reminder of the new joy that we can find with the arrival of each ripe fruit or vegetable.

Damien Cavicchi
Summer 2017


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