Thursday night Chef Emily wowed our residents with our monthly Chef Reserve Dinner. It started with a glass of wine and warm toast to food and friends!! Then we served a fork tender Korean beef short rib and noodles appetizer. This was followed by a farm fresh berry salad with a raspberry puree dressing. Next we had golden brown […]
Watermark was recently featured on Senior Housing News in the article Dished: Hot New Trends in Memory Care published on July 25th, 2017. To view the article, please click here. Unintentional weight loss and unhealthy meals like chicken nuggets, fish sticks and French fries, all lacking any nutritional value, are a thing of the past. […]
Thrive Dining™ is a revolutionary dining program designed to restore the dignity and enjoyment of mealtime for individuals with cognitive or physical challenges. Thrive Dining™ features Watermark Communities’ Chef recipes and high quality, freshly prepared gourmet menu items, transformed into incredibly tasty, nutritionally balanced, protein packed meals. Watermark Chefs start by using the Grind Dining “patent-pending” […]
A beautiful day surrounded our first ever courtyard pig roast, and what a success it was! The pig, (roasted by our own Dining Services department), was succulent and delicious, as were all of the sides and desserts that accompanied it. The beer and cider were cold and refreshing, and the band… yes, they were called […]
For our February Chef’s Reserve Dinner, Chef Paul prepared a special meal that gave the residents a familiar yet satisfying taste. His famous Beef Tenderloin with Mushroom Madeira Sauce was the crowd-pleaser of the night, yet the Broiled Lobster with Lemon Herb Butter melted over top was a nice addition, giving the meal that ‘Surf & […]
Each month our Chef prepares a traditional dish in his culinary class. Usually it is based on the country we are featuring for the month. This month we are featuring traditional German fare and he made potato pancakes. They were made from scratch and cooked in the class with everyone getting a taste! He accompanied them with […]
In honor of National Donut Day, The Fountains at Bronson Place baker, Henry Roschek, made homemade apple fritters: plain, cinnamon & sugar, and powdered sugar. The donuts are available Friday, June 5th, 2015 at the Market and during dinner in the Town Center dining room.
Registered Dietitian, Sara Diani, spoke with residents at The Inn on June 2nd, 2015 about the benefits of eating stone fruits. She sampled peaches, nectarines, and plums as she talked about the nutrients and vitamins that each fruit provides. She also shared interesting and surprising facts about stone fruits, such as avocados being a member of […]
Residents were treated to a blue plate special of homemade meatloaf, creamy mashed potatoes, beef gravy and fresh steamed baby carrots as one of their dinner options on Wednesday, May 27th, 2015.
On May 28, 2015 Dining Services partnered with Marketing to provide an early afternoon luncheon to prospective residents at The Fountains at Bronson Place. It was a great opportunity for us to showcase to future residents some of the great foods they will experience at The Fountains. We served ham and swiss pinwheel sandwiches, turkey and roasted […]
Wednesdays are traditionally sloppy joe day at The Fountains at Bronson Place, but on May 27th, beef chili moooooooved in on the traditional sloppy joe’s territory when the dining services staff added a pop-up chili bar at the Market. Beef chili was accompanied with corn bread and cheese, sour cream and onions.
On Thursday, May 21st, 2015 dining services kicked off the start of strawberry season with a catered strawberry shortcake dessert for Marketing in the Activities Room. We are excited for the seasonal fresh foods that we will be featuring throughout our menu in the coming months.
At the Fountains at Bronson Place, Sara Diani, RD, provides residents and families with nutrition talks every month. This month she focused on avocados as a superfood loaded with key vitamins, minerals and antioxidants important for healthful living and demonstrated how to make avocado salsa for our residents at The Inn, our assisted living neighborhood.
Chef Paul helped the residents and their guests at The Fountains at Bronson Place to celebrate Cinco de Mayo with display cooking in the main dining room for dinner on Tuesday, May 5th, 2015. As residents placed their orders, Chef Paul was at the ready to sauté steak fajitas and serve them with all the traditional toppings, […]
The traveling diner days continued on Thursday, April 2, 2015 at The Fountains at Bronson Place, with new chef, Paul Carter, joining us along Route 66. Residents had the opportunity to meet chef Paul and enjoy specialty hot dogs, onion rings, lemon bars, and root beer floats. This week’s location in the main lobby allowed […]
What fun we had last week celebrating Mexican Flag Day with a fiesta in The Inn. Residents and associates enjoyed sampling taquitos, chips & salsa, Mexican sweet bread and frozen pomegranate Margaritas for a “muy bueno” time! You can see we also got into the Mariachi music!
Today’s Route 66 Diner Days landed us at a Roadhouse Chili Diner… Residents who joined us on Route 66 today stopped in the front lobby for a menu of house-made white chicken chili and beef chili in a fresh bread bowl baked by our in-house baker, Henry. The menu was accompanied by strawberry shortcake and rounded […]
Residents enjoyed authentic African fare at our African Safari Theme Meal! The food was great and the staff all dressed up to set the mood and atmosphere. What fun!
Today, at The Fountains at Bronson Place, Chef Ken demonstrated how to make Mushroom Caps. Chef gave residents and staff a choice of crab stuffed mushrooms or ham stuffed mushrooms. The residents loved the fact that they got to stuff the mushrooms themselves. One of our residents thanked us for the recipe and liked how they’re […]
Two contestants representing Morrison Senior Dining and Bronson Place, Chef Ken Bailey and kitchen supervisor Tyler Selph, attended the Kraft “Food Fight ” contest in Grand Rapids. There they competed against four other chef’s from the west side of the state in a black box type of cook off. Each chef had to use any […]