CALA News & Views | Issue 50 | Dining

News &Views The Voice of Assisted Living CALA LET’S

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Welcome to this edition of CALA News & Views where we dive into the world of dining and hospitality in Assisted Living communities. The dining experience in our communities goes beyond mere sustenance; it’s about creating memorable moments, fostering connections and promoting overall well being. In this issue, we aim to provide you with a wealth of insights and practical advice to help you elevate your community's dining experience. Nutrition plays a vital role in the health and happiness of residents. You’ll find valuable contributions such as tips on maximizing budgets, Drs. Dean and Ayesha Sherzai’s insights on nutrition and brain health, and a spotlight on Ensan Wong from Cogir, who came to an Assisted Living community after a career working in some of the top restaurants around the world. Whether you’re interested in resident satisfaction, cutting-edge kitchen design, or specialized culinary training programs, this edition is your resource for improving dining services in your community. Enjoy! Sally Michael, CALA’s President & CEO LET’S EAT

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THIS ISSUE 4 Dining Regulations and Food Waste Solutions 8 Adapting to Culinary Trends in Senior Living 12 Next Level Dining 16 Optimizing Culinary Budgets 20 Shining Stars: Celebrating Our Northern California Award Recipients 21 Combating Cognitive Decline 27 From Michelin Star Restaurants to Assisted Living: Ensan Wong Has a Unique Culinary Journey 29 Culinary Knockout Competition 31 Recruit and Upskill Your Culinary Staff CALA News & Views – Submission Policy At this time, CALA does not accept unsolicited articles or queries. Many of the articles we publish are written by our regular contributing writers. We appreciate the time and energy people put into making suggestions for our current and future issues. Our organization’s policy, however, prevents us from accepting for review any unsolicited submissions.

Nancy Ball Director of Meetings and Events nancy@CAassistedliving.org Denise Brandt Director of Workforce Development denise@CAassistedliving.org

Selena Coppi Hornback Director of Public Policy selena@CAassistedliving.org Agnes de la Vega Education and Workforce Associate agnes@CAassistedliving.org Heather Harrison Senior Vice President of Public Policy & Public Affairs heather@CAassistedliving.org Kate Henneinke Membership Manager kate@CAassistedliving.org Katherine McLoskey Director of Operations katherine@CAassistedliving.org Sally Michael President & CEO sally@CAassistedliving.org Haty Pietrasz Director of Creative Design haty@CAassistedliving.org Brandi Pittman Administrative Assistant brandi@CAassistedliving.org Kevin Swartzendruber Director of Marketing & Communications kevin@CAassistedliving.org Jan Trifiro Vice President of Professional Development jan@CAassistedliving.org

CALA STAFF

CALA BOARD OF DIRECTORS

Board Chair Ron Mead, Vice President of Operations Senior Resource Group, LLC Vice Chair David Eskenazy, CEO, Cogir Management USA, Inc. Treasurer Laura Fischer, Chief Operating Officer, Integral Senior Living

Secretary Courtney Siegel, President & CEO, Oakmont Management Group Past Board Chair Danielle Morgan, President, Clearwater Living

DIRECTORS OFFICERS

Michel Augsburger, Chairman & CEO, Chancellor Health Care, Inc Mark Cimino , CEO & Co-Owner, CiminoCare Dave Coluzzi, President & CEO, Carlton Senior Living Tara Cope, Chief Legal and Administrative Officer, Vi Senior Living Denise Falco , Senior Vice President of North American Field Operations, Sunrise Senior Living Paula Hertel, Founder, Senior Living Consult Rick Jensen, President & CEO, Northstar Senior Living Michelle Kelly , Senior Vice President, Investments for National Health Investors, Inc Douglas Lessard, COO & Executive Vice President, Belmont Village Senior Living Tana McMillon , Regional Vice President of Operations, Silverado Memory Care Nancy Schier Anzelmo, Principal, Alzheimer’s Care Associates Todd Shetter, Chief Operating Officer, ActivCare Living Jay Thomas , Assistant General Counsel, Operations, Atria Senior Living Rodger Lederer, Senior Vice President, Marsh Senior Care Practice Ray Leisure, Division Vice President, Brookdale Senior Living

CALA 455 Capitol Mall, Suite 222 Sacramento, CA 95814 Phone: (916) 448-1900 www.CAassistedliving.org

Copyright © 2024 California Assisted Living Association. All rights reserved. No part of this publication may be reproduced or transmitted in any form - print, electronic, or otherwise - without written permission from CALA.

EX-OFFICIO DIRECTORS Josh Allen, Principal, Allen Flores Consulting Group Joel Goldman, Partner, Hanson Bridgett

Senior living providers have a tremendous responsibility when it comes to their dining programs. The food service requirements go well beyond simply providing a healthy meal in a sanitary environment. Title 22 regulations provide guidance for successful dining service programs and CCR 87555 “General Food Service

C onsiderations for staff training, gardens and fresh produce, as well as food waste are also important to a successful dining program. It can be helpful to review the regulations to revisit the specific requirements for sanitation, food storage, ventilation, snacks, temperatures, etc. and keep your community in compliance. Here are just a few: Meeting Residents’ Needs When evaluating their food services, providers must ensure food meets each individual’s needs, cultural and religious backgrounds and habits, and that dining areas are “attractive and promote socialization among the diners” (87555(b) (19)). One of the ways the regulations encourage the socialization of diners is by requiring providers to encourage residents to have meals together in a designated dining room and to save room service for temporary needs. ADAPTING TO CHANGES AND REDUCING WASTE IN SENIOR LIVING DINING Solutions FOOD WASTE Requirements” provide a lot of miscellaneous food information. REGULATIONS AND

JANUARY 2010, VOLUME 1 4 CALIFORNIA ASSISTED LIVING ASSOCIATION By Selena Coppi Hornback, CALA Director of Public Policy

Staffing and Training On-the-job training or related experience is a requirement for all personnel; for food service staff, it should show knowledge or skill in “principles of good nutrition, good food preparation and storage, and menu planning” (Title 22 CCR 87411(d)(1)). Communities licensed for 16 to 49 residents are additionally required to designate one person with primary responsibility “for food planning, preparation and service” and provide them with appropriate training (87555(b)(16)). Communities licensed for 50 or more residents that provide three meals a day are required to have a full-time employee who has formal training or experience managing the food service program. Licensees have the option of either employing a person who is a nutritionist, a dietician or a home economist, or having regular consultations from a person with those qualifications. The frequency, nature and duration of the consultative visits must be recorded and kept on file at the community, and at least one visit must occur during a meal. with ServSafe, a nationally recognized leader in the food industry, to provide a 20% discount to their members. The discount applies to ServSafe training that can be used to prepare for the ServSafe certification examination. Members can access the discounted program through the Argentum ServSafe portal. Menu Planning Don’t forget about those menus. Communities with 16 or more residents are required to have written menus at least one week in advance and keep dated copies of the menus served for at least 30 days. In communities with fewer than 16 residents, a sample menu must be kept on file. The menus must be made available to residents, their representatives or licensing personnel if they request to review them. Emergency preparedness crosses over into food regulations with the requirement to maintain on-site at least a one-week supply of nonperishable food supplies and a two-day supply of perishable foods. Most communities will not have to use their emergency food supplies, so providers should consider how to keep track of the nonperishable food to ensure it is not expired. Community Gardens Many CALA member communities have gardens that not only add to the beauty of the community but are also maintained at varying levels by residents and are sometimes used in creating delicious dishes for residents. Title 22 provides some guidance that can be applied to food grown at the community. While Title 22 87555(b)(8) requires all food to be of good quality and 87555(b) (13) prohibits the use of home canned foods, the DSS Evaluator Manual: Reference Material for Applications – Adult and Senior Care, does provide an option for utilizing home canned foods only if they are “processed in accordance with standards of the University of California Agriculture Extension Service.” Communities that are considering canning food would first need a waiver. Using homegrown food in resident meals is not expressly prohibited by the regulations and many communities One option for ensuring dining staff have the necessary training to meet the requirements of 87411(d)(1) and 87555(b) (16) is the National Restaurant Association’s ServSafe Program. Argentum has partnered

utilize food grown on-site. There have been issues in the past regarding foraging for mushrooms, so communities considering this option should consult with their LPA as a best practice prior to using food grown on-site. A Reminder About Organic Waste There have been common misperceptions regarding organic waste disposal in RCFEs with the different requirements implemented in recent years, and questions have arisen regarding how these requirements pertain to RCFEs as both a business and home to our residents. Separating organic waste and non-organic recyclables from other trash is something most people and businesses are required to do. RCFEs must provide receptacles that separate various types of waste in public areas and common areas alongside disposal containers, but they are not required to place containers inside private living quarters. While it is not required, it may be practical in certain situations to provide recycling containers in private living quarters; this could make it easier for the resident/ staff to manage the materials. RCFEs are required to educate employees and residents, but the law provides flexibility to design programs that work for your situation (e.g., relying more on employees rather than residents to handle waste collection). Some waste management operators mistakenly believe that RCFEs fall under the requirements of “Commercial edible food generator,” as a health facility under “Tier two commercial edible food generator.” SB 1383 regulations specifically exclude RCFEs and RCFEs are not “health facilities” as defined by the Health and Safety Code. While RCFEs are not required to contract with a food recovery service or organization such as a local food bank, you may want to consider what you can do if your community has large amounts of edible food that will not be used. g FOOD FOR THOUGHT As you evaluate your dining program and the needs of your residents, ask yourself these questions to help navigate regulatory requirements for dining services: HOW DO YOU ENCOURAGE socialization during the dining experience, especially for your newer or more introverted residents?

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IN WHAT WAYS do you ensure everyone engaged in food preparation or service observes personal hygiene and food sanitation practices and how do you provide appropriate on-the-job training? HOW OFTEN DO YOU EVALUATE your dining program and look for new foods to add or new ways to present meals? HOW DO YOU ENGAGE your residents in the menu selection process? HOW DO YOU KEEP TRACK of the nonperishable food in your emergency food supply to ensure it is not expired?

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COMING SOON!

PUMPKIN CANDIED PECAN Ppudding

Ingredients: 3 cups whole milk

11/5 cups pumpkin puree 2 tsp pumpkin pie spice 1½ cups granulated sugar ¼ cup cornstarch ¼ tsp salt 4 egg yolks 3 tbsp softened butter Whipped cream is optional for garnish

A STEP - BY - STEP GUIDE for tracking and reducing use ANTIPSYCHOTICS : UPDATED

Instructions:

1. In a saucepan, mix 2 cups of the milk, pumpkin puree and the pumpkin spice and whisk them together. Heat on medium and whisk occasionally.

CALA’s toolkit to help members track resident antipsychotic medication use and work to reduce use where appropriate.

2. In a separate bowl, whisk together the sugar, cornstarch and the salt. Then add remaining milk and whisk gradually till smooth without the lumps. Add the egg yolks and whisk until everything is very smooth. 3. Using a ladle, transfer the hot pumpkin mixture to the egg and sugar mixture, whisking continuously. Then

transfer the mixture back in the saucepan, whisking continuously.

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4. Continue to cook over medium heat, whisking continuously until it starts to bubble, about 5 minutes. Remove the pan from the heat and then add the vanilla extract and salted butter.

Dessert submitted by Bernardo Boyboy, Executive Chef, Ivy Park at Mission Viejo, Oakmont Management Group , for the Culinary Knockout Competition. 5. Finally, transfer the pudding to individual serving dishes and refrigerate until it cools about 2 hours.

EMAIL DENISE @ CAASSISTEDLIVING.ORG FOR MORE INFO

JANUARY 2010, VOLUME 1 6 CALIFORNIA ASSISTED LIVING ASSOCIATION

Elevate 2024 CALA FALL CONFERENCE & TRADE SHOW NOV 4-6 RENAISSANCE PALM SPRINGS HOTEL & PALM SPRINGS CONVENTION CENTER Dive into enriching learning experiences, uplift the senior living profession, and elevate the quality of life for residents. Attend Elevate: CALA’s Fall Conference & Trade Show Nov. 4-6, 2024 for the latest advancements in all aspects of successful management of Assisted Living, including workforce development, dementia care and technology, while earning valuable RCFE CEUs and BRN credits. Register Now

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culinary trends Adapting to senior from insights experts living in

JANUARY 2010, VOLUME 1 8 CALIFORNIA ASSISTED LIVING ASSOCIATION

The dining experience in senior living communities is evolving rapidly, driven by the diverse preferences and dietary needs of residents. To delve deeper into these emerging trends, pain points and expert recommendations, we spoke with six esteemed culinary leaders in senior living. Their insights provide an overview of the current landscape and offer valuable guidance for peers and stakeholders. By Kevin Swartzendruber, CALA Director of Marketing and Communications

Catering to Diverse Dietary Needs Meeting the diverse dietary preferences of residents can be a challenge for senior living communities. Executive chef Frank Balderas of The Inn on Villa Lane emphasizes the importance of a varied menu. “We offer a rotating menu that includes international cuisine, vegan, vegetarian and gluten free options,” Balderas said. “Regular surveys and feedback sessions help us stay attuned to their changing preferences, and personalized meal plans ensure residents with specific dietary restrictions enjoy their meals. We also host themed dining events celebrating different cultures and holidays, which not only provide diverse dining options but also create a sense of community and joy among residents.” Andrea Quinn , executive chef at Cogir of North Bay , echoes this approach. “Our culinary team excels in crafting diverse options that not only emphasize delicious flavors but also maintain nutritional balance,” she said. “Engaging with residents and their families is integral, as their feedback directly influences our menu planning. We conduct thorough consultations upon move-in and hold regular check-ins to ensure we understand evolving preferences.” Chris Hill, executive chef at Ivy Park at Roseville , highlights the importance of being approachable and responsive to residents’ needs. “Residents increasingly come forward with special diets,” Hill said. “We offer a changing vegetarian special every day that can be altered slightly to make it vegan friendly. The best advice I can give is to know your residents and their families, and be a face they can talk to. A lot of my success I attribute to just discussing with them what they like, how they like it and what we can change.” SRG – Peninsula Del Ray, promotes diverse and exciting vegetarian options through live cooking events. Executive chef Jov Mago promotes a monthly ‘Let’s Dish’ event that allows residents to taste new dishes and provide feedback. “In order to meet the palate of diverse cultures in our community, I make sure that whenever I’m creating our weekly menu, I see to it that I include some food from other cultures in the menu and always provide them with alternatives.”

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Mikah Montoya, senior director of dining and nutrition at The Oars Senior Living , recognizes a shift toward regional specialties from around the world. “We actively survey our residents to understand their culinary preferences and needs,” he said. “While some residents still appreciate classic meat and potato dishes, there’s a growing demand for regional specialties. Serving a population with mild cognitive impairment (MCI) can pose challenges, but understanding their histories and identifying their native foods allows us to create a diverse and culturally rich dining experience.” At SRG - La Vida Real, executive chef William Creen incorporates ancient grains and superfruits into daily menus, ensuring a variety of choices. They host an event for residents to sample and provide feedback, which helps them continuously refine their offerings. “Our daily Fresh Zest offering includes healthy plant-based protein options like our Buddha Bowl with lemongrass and coconut milk broth, shitake mushrooms, pressed tofu, vermicelli noodles, bean

sprouts, carrots, chives and cilantro,” Creen said. They also have themed days, such as Asian fare on Mondays, Mexican food on Tuesdays, Mediterranean dishes on Wednesdays, and so on, to provide variety. Overcoming Culinary Challenges Despite the innovative approaches, culinary leaders face several challenges in meeting residents’ dietary needs. For Balderas, balancing variety and consistency is a significant challenge. “While offering a diverse menu is essential, maintaining consistency in quality and taste can be challenging,” he said. We strive to ensure every dish meets our high standards. Additionally, some residents may be hesitant to try new foods or switch from their traditional diet, making it challenging to introduce new menu items.” Quinn points out the difficulties in balancing dietary needs with quality. “Balancing the multitude of dietary needs and preferences while upholding our standards for taste and presentation poses a significant challenge,” she said. “Sourcing high-quality ingredients for specialized diets can be another hurdle. Despite potential cost implications and availability constraints, we remain committed to procuring the finest ingredients to meet the unique needs of our residents.” Hill highlights the delicate balance between accommodating individual preferences and ensuring overall resident satisfaction. “The only point that can be challenging is where you can draw the line, how far is too far,” he said. “You want to make every resident happy, but not at the expense of other residents.” Mago has faced challenges in catering to low-sodium diets without compromising taste. “One of the pain points I have experienced is catering to some clients with low sodium or no sodium diets without compromising the taste of the food for other clients,” he said. “I adjusted our menu and offer steamed or poached proteins like chicken, fish and shrimp, as well as daily steamed vegetables. I also made available in our pantry extra virgin olive oil and different vinegars so the client has the option to create their own vinaigrette for their salad without salt in it.” Another challenge Mago encountered was addressing residents' requests for rare and medium-rare proteins. “Senior people are an age group which is very risky of food borne illnesses and pathogens,” he said. “I had to explain the situation to residents during monthly meetings and refer them to food safety and ServSafe websites. Luckily, I was able to convince them that all I’m after is to provide them with safe food on their table. Now only medium to well done proteins are coming out of the kitchen.” Montoya underscores the ongoing challenge of managing costs while maintaining high-quality meals. “Cost remains a significant concern,” he said. “Especially over the last year, the cost of goods has increased, impacting our budget. As we strive to provide high-quality meals, managing costs while

JANUARY 2010, VOLUME 1 10 CALIFORNIA ASSISTED LIVING ASSOCIATION

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maintaining nutritional standards is an ongoing challenge. Despite this, we remain committed to offering exceptional dining experiences for our residents.” Creen emphasizes the importance of building strong relationships with vendors to mitigate supply chain issues. He said one of our struggles is getting the right supplies and products on time. Building relationships with vendors is crucial and knowing your reps, operators, drivers, and maintaining those relationships is essential, he said. “Sometimes we get products late or not at all and have to adapt or pivot. Time is another pain point, as it takes time to train and get employees comfortable with their roles.” Expert Recommendations Drawing from their experiences, the culinary leaders offered recommendations for peers and stakeholders in senior living. Balderas suggests consulting with dietitians and nutritionists who have experience in elder care, engaging with cultural consultants and seeking strategies from hospitality experts. “Consulting with dietitians and nutritionists who have experience in senior care and special diets can help in crafting menus that are both healthy and appealing,” he said. “Engaging with cultural consultants or community organizations can provide deeper insights into the culinary traditions and preferences of different cultural groups represented in our community.” Quinn highlights the importance of relying on the expertise of registered dietitians and health and wellness directors. “We rely on the expertise of our registered dietitian, who plays a crucial role in approving our menus and providing additional training when needed,” she said. “Additionally, our Health and Wellness Director possesses extensive knowledge in vegan and vegetarian culinary practices, serving as an invaluable in-house resource for specialized dietary inquiries.” Montoya advises treating employees well to address labor issues effectively. “If you treat your employees well, they will return the favor,” he said. Creen said, “You should know your reps, operators, drivers, etc. Building that relationship is crucial to success,” he said. “Learn everything you can about your clients/residents. It is important to know what they like, hate and are curious about. It enables you to anticipate their needs before they have to ask. Walk to dining rooms, ask about their meals and dining experiences. Focus on the things you can address immediately and work on the others. Lastly, make sure you have a vast knowledge of the new trends and exciting new foods coming on the scene.” These insights from dining experts highlight the importance of flexibility, resident engagement and continuous learning in meeting the evolving culinary needs in senior living communities. By adopting these strategies, dining services can enhance the overall resident experience, ensuring satisfaction and well-being. g

HARVEST APPLE Ccrumble Ccup

Ingredients: Cheesecake 150 g (about ¾ cup) heavy cream 226 g (8 oz) cream cheese, room temperature 100 g (about 1 cup) powdered sugar 100 g (½ cup) sour cream A small pinch of salt

Apple Layer 1 lb or 450 g (about 3 large) Honey Crisp, Granny Smith or Pink Lady apples, peeled, cored and sliced into 0.5 cm thick slices 45 g (3 tbsp) butter 100 g (about ½ cup) brown sugar 1 1 tsp cinnamon 2 tsp vanilla extract 2 tsp apple cider vinegar Crumble 100 g (about ¾ cup) all-purpose flour

Carmel Sauce 100 g (½ cup) sugar 30 g (2 tablespoons) butter 100 g (½ cup) cream A small pinch of salt

25 g (about ¼ cup) rolled oats 50 g (about ¼ cup or a handful) pecans or walnuts, chopped 50 g (about ¼ cup) white sugar 113 g (1 stick or 8 tbsp) cold butter, cubed 12 g (about 2 tbsp) cold water

Dessert submitted by Frank Balderas, Executive Chef, The Inn on Villa Lane, Chancellor Health Care , for the Culinary Knockout Competition. 4. Line a baking sheet with parchment paper. Dump the crumbly dough over the baking sheet. Press down the dough into a large rectangle, using your hands. Bake for 13 to 15 minutes. Instructions: 1. Whip the heavy cream to stiff peaks using a whisk, electric mixer or stand mixer. In a separate bowl, combine the cream cheese, powdered sugar and mix, using an electric mixer, stand mixer or whisk, until fluffy. Add the sour cream and mix until incorporated. Start adding a dollop of whipped cream over the cream cheese and gently fold the two using a spatula or wooden spoon. Repeat this step until all whipped cream has been incorporated. Pipe the cheesecake mixture in 6 individual 7 to 8 oz. serving cups and place them in the fridge to cool. 2. For the apple layer, combine the butter, apples, sugar, cinnamon, vanilla and vinegar in a large pan over medium heat. Cook, stirring occasionally, for 12 to 15 minutes, or until the apples become soft and jammy. Set aside to cool. 3. Heat the oven to 375 degrees. Combine the oats, pecans, sugar and flour. Mix the dry ingredients with your hands, then add the butter. Massage the cold butter in the dry ingredients, until you get a sand-like crumbly texture. Add the water, and roughly mix until the dough forms larger crumbs.

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NEXT LEVEL DINING By Douglas Pancake, Douglas Pancake Architects

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Eating, drinking and being merry are the heart and soul of our living experience. Across all ages and cultures, we all enjoy breaking bread together. Whether you enjoy entertaining, meeting over a drink to exchange ideas, exchange stories or dine out, the dining experience is a quintessential component of the human experience and defines our species. T he design and programming of space to support this activity are furthering the success of the senior living experience. The dining services environments, service and menus play a vital role in attracting future residents, enhancing the daily life experience of the residents, and fortifying operations and the delivery of care and services within each community. The design of any food service venue is essential. Senior living providers are making the effort to move the dining experience to the next level, and the results are exciting. As an architect, I encourage all operators to put as much serious thought into the look and feel of their restaurant venues, the menus, the music they play and the attitude of their staff as they do any other aspect of the operation. Creating "experience-oriented" dining and entertainment venues can help boost your community’s entertainment factor, leading to higher resident and family satisfaction. Several of my clients have chosen to invest in and upgrade the dining experience in their newest communities and have achieved success in providing exciting, vibrant, fun, visually arresting spatial imagery along with tasty fares and libations. This trend is accelerating across the industry, and many providers have pushed the dining experience for their residents to the next level! Foodservice designer Eric Smith, vice president of Design Studio at Trimark, has over 30 years of experience and designed numerous Assisted Living and Memory Care projects across California. He has truly become a leader in the evolution of senior living dining experiences. I sat down with Eric to discuss the latest trends in senior living dining venues.

INNOVATIVE TRENDS SHAPING THE FUTURE OF SENIOR LIVING DINING

Senior living trends are absolutely following the restaurant trends, according to Eric. Demonstration kitchens are

Photos Courtesy of Douglas Pancake Architects

JANUARY 2010, VOLUME 1 14 CALIFORNIA ASSISTED LIVING ASSOCIATION continuing to grow in popularity, and residents like to see the preparation of meals. We are seeing more cook lines visible in the dining room but located behind glass. Kitchens are being designed for a flexible or rotating menu. Exciting new menu items ranging from ethnic foods to fusion plates to comfort food are popular. Combi Ovens and steam/convection ovens increase moisture retention and shrinkage when roasting proteins. California is mandating all-electric kitchens in new buildings. Gas kitchens may continue to operate, but new buildings will be required to be electric. There is a big difference between cooking with gas and electricity, and this will impact timing and food quality. Many appliances are comparable except the charcoal broiler. Salad bars appear to be a casualty of COVID, and because food costs are very high, they are slow to return to service. Nevertheless, most people love the choices presented at the buffet. We are designing for flexibility and providing opportunities to offer multiple themes daily. We see dining room countertop designs that can heat and cool, and support a buffet programmed during holidays or special events. Incognito induction warmers under the stone countertop are becoming more popular. The server places a metal ring down on the countertop and places the chafing dish right on top of it. They are not intended to cook but can keep food warm and at tem perature for the duration needed. Dining room sideboards and countertops can also include a frosted plate under the counter, which transfers the cold through the stone countertop material. This allows you to place shallow or porcelain or nicely designed bowls or platters on top, and the countertop will keep food cool for up to an hour. Eric explains that alcohol service has skyrocketed over the past 10 years. Now, craft cocktails are growing in popularity, and the senior living communities have responded. Residents can order a variety of libations, including hand-shaken margaritas, martinis and more sophisticated cocktails like Old Fashioneds, Side Cars and even The Bee’s Knees. The appliances that support mixologists have significantly advanced. Today, we see Insta-frost devices where a glass can be placed over a countertop appliance and frosted while the customer watches. Also, new ice makers dispense perfect 2” x 2” ice cubes. Wine bars with resident liquor lockers in the dining room are still desirable. Pubs and sports bars are popping up all over. Visibility and ambient noise are considerations with these venues. Designers should seriously consider the location of the television and the associated sound system. The bar can open to the outside. Cheers, and here’s to your health! Outdoor lifestyle venues are becoming more popular. Outdoor kitchens with big barbecues can support a wonderful dining experience. They should be strategically located adjacent to the kitchen or bar for support. This can be used for a programmed meal, a private party or a family event. Everyone loves the central hearth oven or pizza oven. However, with a hefty construction and installation cost, many providers offer pizza or other roasted items using Combi ovens. These appliances can offer similar quality without the expense.

Desserts and ice cream will never go out of style. We are still designing ice cream or gelato cases in grab-and-go markets. Some facilities even offer a small bakery that produces pies, cakes and other pastries. Three projects notable for their next level dining experience have recently opened in Southern California: Clearwater Newport Beach, Atria Newport Beach and The Hacienda at Mission San Luis Rey in Oceanside. All of these share the common goal of creating excitement and savory delight among the residents and their guests.

Atria at Newport Beach has been open and operating since late 2021. Positioned upon a hillside overlooking Newport Harbor, it has capitalized upon the location. Here, we have maximized views from a cocktail lounge, bistro and outdoor dining terrace. Atria has positioned its themed venues, playing off the regional history and culture; the 1888 Bistro offers grab-and-go along with alfresco dining on the terrace. Vasco’s Restaurant is the sit-down formal venue, and the Avalon Lounge Serves savory small plates along with various craft cocktails and fine wines residents may select from. .

The Hacienda at San Luis Rey is operated by Watermark and is located at the Mission San Luis Rey in Oceanside. Watermark has several branded dining venues, including The Mark, a formal and lovely dining venue for independent living residents. Taboon offers Mediterranean cuisine to independent living and Assisted Living residents, and Seasons is designed for Assisted Living residents, offering a warm and welcoming environment serving up farm-fresh cuisine and seasonal ingredients.

Each of these venues is lovely and exciting, but, in my opinion, Taboon is next level .

The interior design by Lisa Klang, Klang Interiors, is remarkable. The dining and gathering space is

organized around a radial hearth oven and surrounding bar seating where residents can observe the preparation of various baked or roasted dishes. The hearth is a pizza oven on steroids. From an experiential and spatial imagery standpoint, the hearth is exciting, and it is fun to watch as the chefs prepare the various dishes. It is visually arresting in its design, and its presentation is absolutely stunning. Another example of next level dining can be found at Clearwater, Newport Beach . This elegant and sophisticated restaurant has reinvented the traditional dining service spaces. Clearwater has a lovely formal dining room. In addition, Clearwater has reinvented the private dining room. This sometimes-underused space is now a centerpiece. The private dining room doubles as a wine cellar with a large harvest table, comfortable seating, sultry lighting and

a brick-barrel vaulted ceiling to reinforce the theme of elegance and sophistication. It also includes a glass-enclosed, climate controlled wine-racking system. Wine storage defines the perimeter walls of the private dining room. The private dining room is now used for wine-tasting events and may also be used for small intimate dining parties, conference room space and family events, but experientially, this space is next level . It is truly spectacular.

Douglas Pancake is president of Douglas Pancake Architects . He is credited with leading the evolution of senior housing and care design, and with enhancing the lifestyles and the well-being of thousands of seniors across the United States. These exemplary projects enrich each resident's dining and entertaining experience. They all offer a delightful choice and alternative to the indoor fine dining room. Each of these projects has pushed the dining services in the senior living industry to the next level. g sheltering them from the moist costal night sky. This premium amenity serves craft cocktails, wine, beer and tasty small bites prepared in the adjacent kitchen. Residents can also access their wine from the wine storage located just inside and behind the bar. There is a lovely fountain, manicured olive trees, suspended twinkling lights and even a chandelier, all reinforcing the elegant ambiance of this dining venue.

An extraordinary example of outdoor entertaining and alfresco dining is here at Clearwater, Newport Beach. The designers have considered every detail and perfected the outdoor dining experience in an elegant, upscale open bar. The bar is open to the courtyard but covered from the sky, shading the dinners from the hot sun or

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Cinnamon Apple Confit 1 cup unsalted butter 1 cup sugar 2 tbsp brandy 2 tsp lemon juice 4 Granny Smith apples Directions

PUMPKIN SPICE BREAD AND BREAD pudding with Salted Carmel Sauce, Gingersnap Crumble & Cinnamon Apple Confit

In a sauté pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm. Salted Caramel Sauce

3. Slice the rest of the bread into triangles by slicing it diagonally. You should end up with four triangles per slice of bread. Dip the triangles into the melted butter and arrange the bread on top of the raisins with the slices overlapping each other. Pour any remaining butter into the dish. 4. Combine the cream and milk in a saucepan over medium heat. Bring to a simmer. Meanwhile, in a bowl, whisk together the yolks, vanilla, sugar, pumpkin puree and pumpkin spice until well combined. Once the milk comes to a simmer, temper the yolks slowly streaming in the milk while whisking constantly. 5. Pour the mixture over the bread in the casserole dish. Set the bread aside for 20 minutes to let the bread soak. 6. Place the dish in a roasting tray. Fill the tray with hot water until it comes halfway up the casserole dish. Bake for 30-45 minutes until the filling is just set. 7. Sprinkle the top with granulated sugar. Place the dish under a broiler or torch the top to caramelize the sugar. Serve with crushed gingersnaps and cinnamon apple confit.

Ingredients: 4 ounces raisins 2 tsp of pumpkin puree 1 tsp of pumpkin pie spice ¼ cup amaretto 12 slices white bread, crusts removed 1½ sticks unsalted butter melted 9 large egg yolks 2 tsp vanilla paste ¾ cup granulated sugar ½ cup whole milk 2 cups heavy cream 2 tbsp granulated sugar to dust the top of the pudding 3 oz sliced almonds lightly toasted 2 tbsp powdered sugar Instructions: 1. Soak the raisins and amaretto in a bowl overnight or for 6-8 hours. 2. Preheat the oven to 350 degrees. Dice 4 slices of the bread into 1" pieces. Place the diced bread into a casserole dish. Spread the soaked raisins and liquid onto the bread.

4 oz granulated sugar 2 fluid ounces water 7 fluid ounces heavy cream 2 ounces unsalted butter pinch of salt Directions Prepare the caramel sauce

CALA NEWS & VIEWS I ISSUE 50 | AUGUST 2024

Dessert submitted by Triva Stumbaugh, Culinary Director, from the heat and stir in the remaining cream, butter and salt and keep whisking to form a smooth sauce. Allow to cool. Sterling Inn, Koelsch Communities, for the Culinary Knockout Competition. by dissolving the sugar in the water in a heavy based pan and bringing it to a boil. Cook until it turns dark caramel. Carefully stir in half of the cream, remove

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OPTIMIZ Strategies for Cost-Effective Excellence in Senior Living Dining CULINARY

JANUARY 2010, VOLUME 1 16 CALIFORNIA ASSISTED LIVING ASSOCIATION

By Randall Lonoza, Oakmont Management Group BUDGETS In senior living, where providing nutritious and pleasurable meals for residents is paramount, understanding how to navigate cost dynamics can make all the difference. Here are some strategies that can help you maintain high culinary standards while keeping budget constraints in check. ING

CALA NEWS & VIEWS I ISSUE 50 | AUGUST 2024

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Understanding Cost Dynamics One of the first lessons in culinary management is

X Protein as a Complement: Shift the focus from protein heavy meals to more balanced plates with starches and vegetables taking the lead. This not only controls costs but also promotes healthier eating habits. How to Leverage Partners Strong partnerships are invaluable in culinary operations because you can optimize resources and enhance your service by collaborating effectively with suppliers and culinary professionals. Leverage relationships with group-purchasing organizations (GPOs) by requesting regular business reviews on purchasing habits to ensure you’re getting the best prices and are maximizing rebates. Maintain strong relationships with vendors, clearly communicate your goals and budget constraints, and identify appropriate automatic substitutions to ensure quality and cost control. Work closely with a registered dietitian to manage special dietary needs efficiently, making smart substitutions without purchasing additional products. Conclusion Providing high-quality meals on a budget in senior living communities requires a strategic approach to cost management and collaboration. By focusing on controllable costs, utilizing KPIs, crafting cost-effective menus and leveraging strong partnerships, you can achieve culinary excellence without compromising quality. These strategies not only help manage your budget and keep team members engaged, but also ensure residents enjoy nutritious and delightful meals every day. g Randall Lonoza leads culinary services for Oakmont Senior Living and Ivy Living . looking for more ways

distinguishing between controllable and uncontrollable costs. This knowledge is crucial for focusing efforts where they matter most and not getting bogged down by factors beyond our control. Controllable Costs Controllable costs include raw food, supplies, flatware, beverages and rental equipment. Efficient raw food procurement is essential to minimize waste. Regularly review your inventory and adjust orders based on menu usage patterns to avoid excess stock. Purchase bulk supplies, including cleaning materials and cooking tools, to save costs. Invest in durable flatware and establish a maintenance routine to reduce replacement costs. For example, using trash can lids with large magnets can help catch silverware that might otherwise be discarded. Negotiate deals for bulk beverage purchases and evaluate the necessity of each rental, exploring the cost benefits of owning versus leasing equipment like dish machines. Uncontrollable Costs In contrast, uncontrollable costs require flexibility to adjust plans as market prices fluctuate. Stay informed about market trends and adjust budgets accordingly. Use data from purchasing analysts or vendors on projected inflation rates to avoid surprises. With rising minimum wages, optimizing staff schedules, cross-training team members and providing growth opportunities in senior living that are unmatched in public facing restaurants are of greatest importance. This approach can attract culinary talent from the restaurant industry to a more rewarding career in senior living. Key Performance Indicators KPIs are vital tools for measuring the effectiveness of your culinary operations. They help you stay on track and identify areas for improvement. Examples of KPIs include food, supplies and labor costs. Review these metrics weekly, monthly and annually to stay within budget, and conduct regular financial reviews to spot discrepancies early. Equally important is resident satisfaction. Gather feedback regularly through table touches and anonymous surveys to ensure meals meet residents' expectations. Best Practices for Writing a Cost-Effective Menu Creating a menu that delights residents while being cost effective is an art. Consider these best practices: X Keep it Seasonal: Seasonal ingredients are typically more affordable and fresher. Incorporate these into your menu to enhance both flavor and cost-efficiency. X Shop for Best Price: Compare prices from different suppliers and consider pack sizes to find the most cost effective options. X Cross-Use Dishes: Purchase ingredients in bulk and use them in various dishes. For example, roasted chicken can be served as an entrée one day and used for soups or salads the next.

to strengthen preparedness? Access CALA’s Emergency Prep Resources. VISIT www.CAassistedliving.org

EMERGENCY Preparedness

JANUARY 2010, VOLUME 1 18 CALIFORNIA ASSISTED LIVING ASSOCIATION

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MINI APPLE pie

Ingredients: Shortbread Crust ½ cup unsalted butter, melted ¼ cup sugar 1 tsp vanilla ¼ tsp salt 1 cup all-purpose flour

Apple Filling 2 large apples, peeled and diced small 2 tbsp all-purpose flour 3 tbsp sugar 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/8 tsp ground clove

Coming Soon!

Streusel ½ cup coarse whole rolled oats 1/3 cup brown sugar

¼ tsp ground cinnamon ¼ cup all-purpose flour ¼ cup unsalted butter, cold and cubed

Worried About Wages? Setting fair and competitive wages and benefits is critical to employee recruitment and retention, especially in these unprecedented times. CALA’s Compensation Study provides data specifically for Assisted Living, Memory Care and CCRCs in California. 2024 COMPENSATION study

Instructions: 1. Preheat oven to 300 degrees.

2. Make the crust: Stir the melted butter, sugar, vanilla and salt together in a small bowl. Add the flour and stir until everything is combined. Place mixture on cutting board and cut into 10 even portions. Place in greased cupcake tins. Mold to form pie shells. Bake for 10 minutes then pull from oven, mold pie shells while hot. 3. Make apple pie filling: Combine the diced apples, flour, sugar, cinnamon, nutmeg and clove together in a small bowl until apples are evenly coated. Set it aside. 4. Make the streusel: Whisk oats, brown sugar, cinnamon and flour together in a small bowl. Add cubed butter to flour mixture. Mix until resembles coarse crumbs. Set it aside. 5. Turn the oven to 350 degrees. Place apple pie filling into pie shells. Fill till one inch above the pie shell. Press down on filling. Sprinkle streusel on top of apples. Bake for 30 minutes or until golden brown. 6. Remove from oven and let cool for 20 minutes.

CALA NEWS & VIEWS I ISSUE 50 | AUGUST 2024

Dessert submitted by Jesse Garcia, Avista Dining Service Director, Avista Senior Living Magnolia , for the Culinary Knockout Competition.

more info

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2024

CELEBRATING Shining Stars: OUR NORTHERN CALIFORNIA AWARD RECIPIENTS

NORTHERN CA

INGRID WEBER Life Guidance Director, Atria El Camino Gardens Ingrid has been a central figure at Atria El Camino Garden s for over 23 years. Her career, Outstanding Department Director

The Excellence in Service Awards is a celebration of the exceptional contributions made by those who serve within Assisted Living communities. These individuals stand out among their peers exemplifying the values and qualities that distinguish someone dedicated to providing exceptional service to our residents. This esteemed recognition highlights their commitment to creating a vibrant, engaged and joyful community for residents. These Northern California Excellence in Service Award Recipients were honored at CALA Elevate: Spring Conference & Trade Show in Sacramento in June: Outstanding Caregiver

which started as a caregiver and progressed through roles like med tech and care coordinator, culminates in her current role as life guidance director. Ingrid’s commitment to enhancing the lives of those with dementia is evident in every aspect of her work. Outstanding Community Nurse

GILDA DEOCARES Director of Resident Care Services, Belmont Village San Jose Gilda shines as a model of nursing excellence, dedicating 15 years to enriching the lives of the

DIONNE HAMILTON Medication Technician, Carlton Senior Living Sacramento Dionne’s journey in senior living spanned over two decades, during which she consistently

community’s residents. She started as a licensed vocational nurse and rose to the role of director of resident care services, Gilda’s story is one of dedication and remarkable growth. She is the epitome of responsiveness, always ready to welcome residents, handle admission assessments, or address care plan inquiries. Outstanding Executive Director

demonstrated warmth, compassion and innovation. Dionne's versatility was a testament to her dedication. She seamlessly transitions between roles, whether as a medication technician or care partner, always prioritizing the well-being of residents. Outstanding Team Member

STEPHANIE LIMBERG Executive Director, Ivy Park at Santa Rosa In the 17 months since beginning her role as executive director of Ivy Park at Santa Rosa , Stephanie has quickly become a cherished and

SULPICIA “SULPI” CABURI Waitstaff, Atria Walnut Creek For over 30 years, Sulpi has graced Atria Walnut Creek with her dedication and warmth. Known as the heart of the community, she has been a bright

respected figure at the community and beyond. Her journey in healthcare began 17 years ago and is marked by a spirit of care and guidance. In that time, she has flourished and grown from a health and wellness director to a nurturing regional nurse, and now, to a guiding light as an executive director.

light, illuminating the lives of everyone she touches. Her impact is felt not just in her actions but her incredible ability to make everyone feel welcomed and cherished, and her huge heart create an atmosphere of belonging and warmth.

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