Being inspired by patients and loved ones, Sue believes that a Puree, or soft textured menu does not end the enjoyment and independence of mealtime. The pleasure of eating a meal is often the highlight of one’s day, especially when shared with family and friends.
Hiring Swiss chef, Juerg Aeschbach, Sue put together a team to develop an entire line of puree, ground and soft chopped menu items that are as familiar today as they were when casseroles and slow cookers were the main meal. A varied and fresh menu was a key motivator in our menu choices. We look forward to the seasons when we add what’s fresh and local.
We continue to utilize the “team” approach in our kitchen. New, fresh ideas are encouraged and we taste one or two items each Thursday. Each having their own “favorites” our staff takes pleasure with the positive feedback that is shared. We sincerely hope that our meals are enjoyed.