Advertisement

  • Published Date

    May 28, 2020
    Learn More, Click Here.

Ad Text

ClareOaks SENIOR LIVING Clare Oaks' new chef freshens menu to stir taste buds "Just because someone is a senior, it doesn't mean they should be stuck with bland dining, or that they have no interest in culinary adventures," says Bryan Lehrer. Guided by that principle, Lehrer has completely transformed the menu at Clare Oaks, the continuing care retirement community in Bartlett, where he signed on as chef this past February. It's the difference between day and night-or in this case, between plain old tomato soup and gazpacho, according to chef Lehrer. "A lot of the folks at Clare Oaks had never tasted a cold soup, but when we served gazpacho, they loved it," he says. "People tend to think that people over 65 don't want any changes, that they're all meat-and- ingredients. It's healthier and adds a lot more potatoes. But every time we try something new, we get great reviews." That applies especially to the 'cutting edge, but we're adding new dishes the sumptuous and bountiful Sunday brunches that Lehrer designs at Clare Oaks. Bryan Lehrer is the recently hired chef at Clare Oaks dishes from scratch instead of pre-packaged variety to menu options. I don't claim to be on on a regular basis." Lehrer grew up in Minnesota, then followed his family to Boca Raton, where he spent 26 years in the food industry. His mother and sister He has managed to maintain his high standards-and residents' expectations-even during the COVID-19 pandemic. With the dining relocated to the Chicago area in 2019, which room closed, independent living residents pick up meals in small groups at pre-set times, which arrived last Thanksgiving and found a home in has forced Lehrer to adjust his cooking schedule accordingly. (Residents in all other settings have Clare Oaks. meals delivered to their apartments.) Yet he's had no complaints from those he serves. In fact, the main gripe comes from Lehrer himself, in that he's had to forgo the rapport he enjoys with diners. "I only see them for a brief time when they come to pick up meals, so I don't here. They don't do that in Florida." get the sort of feedback, good or bad, as when they're in the dining room. And because we have been boxing up meals for two months, my team and I don't even get to work on the plate presentation." prompted Lehrer to make the move himself. He the village of Pingree Grove, about 15 miles from Having started his challenging new job barely 10 weeks after arriving, he hasn't had much chance to explore the area, but he loves what he's experienced so far-"the quiet, the open roads, the clean air. People wave to you on the street up About Clare Oaks Since 2008, Clare Oaks provides independent living apartments and cottages as well as a continuum of care for nearly 300 residents on its 41-acre campus. Lifestyle and healthcare programs include independent living., assisted living, memory support, short-term rehabilitation and long-term care. Lehrer had an opportunity to quickly make an impression because Clare Oaks had been without a chef when he arrived. He delights residents with an approach to food shaped by his studies at Johnson & Wales University in Rhode highest for skilled nursing and short-term rehab, Island-where he received his associate's degree from the Centers for Medicare & Medicaid in culinary arts in 1995-and nearly two decades Services. In both 2018/19 and 2019/20, U.S. News as an executive chef in Florida, most recently at a World Report awarded Clare Oaks a high- large senior community in Ft. Lauderdale. "I think residents really appreciate the changes in the flavor profiles and especially the freshness of the food," he says. "We're making many more Clare Oaks boasts a five-star rating, the performance ranking for Short-Term Stay Rehab. For more information about Clare Oaks, 825 Carillon Drive, Bartlett, IlI., call 630-372- 1983 or visit ClareOaks.org. ClareOaks SENIOR LIVING Clare Oaks' new chef freshens menu to stir taste buds "Just because someone is a senior, it doesn't mean they should be stuck with bland dining, or that they have no interest in culinary adventures," says Bryan Lehrer. Guided by that principle, Lehrer has completely transformed the menu at Clare Oaks, the continuing care retirement community in Bartlett, where he signed on as chef this past February. It's the difference between day and night-or in this case, between plain old tomato soup and gazpacho, according to chef Lehrer. "A lot of the folks at Clare Oaks had never tasted a cold soup, but when we served gazpacho, they loved it," he says. "People tend to think that people over 65 don't want any changes, that they're all meat-and- ingredients. It's healthier and adds a lot more potatoes. But every time we try something new, we get great reviews." That applies especially to the 'cutting edge, but we're adding new dishes the sumptuous and bountiful Sunday brunches that Lehrer designs at Clare Oaks. Bryan Lehrer is the recently hired chef at Clare Oaks dishes from scratch instead of pre-packaged variety to menu options. I don't claim to be on on a regular basis." Lehrer grew up in Minnesota, then followed his family to Boca Raton, where he spent 26 years in the food industry. His mother and sister He has managed to maintain his high standards-and residents' expectations-even during the COVID-19 pandemic. With the dining relocated to the Chicago area in 2019, which room closed, independent living residents pick up meals in small groups at pre-set times, which arrived last Thanksgiving and found a home in has forced Lehrer to adjust his cooking schedule accordingly. (Residents in all other settings have Clare Oaks. meals delivered to their apartments.) Yet he's had no complaints from those he serves. In fact, the main gripe comes from Lehrer himself, in that he's had to forgo the rapport he enjoys with diners. "I only see them for a brief time when they come to pick up meals, so I don't here. They don't do that in Florida." get the sort of feedback, good or bad, as when they're in the dining room. And because we have been boxing up meals for two months, my team and I don't even get to work on the plate presentation." prompted Lehrer to make the move himself. He the village of Pingree Grove, about 15 miles from Having started his challenging new job barely 10 weeks after arriving, he hasn't had much chance to explore the area, but he loves what he's experienced so far-"the quiet, the open roads, the clean air. People wave to you on the street up About Clare Oaks Since 2008, Clare Oaks provides independent living apartments and cottages as well as a continuum of care for nearly 300 residents on its 41-acre campus. Lifestyle and healthcare programs include independent living., assisted living, memory support, short-term rehabilitation and long-term care. Lehrer had an opportunity to quickly make an impression because Clare Oaks had been without a chef when he arrived. He delights residents with an approach to food shaped by his studies at Johnson & Wales University in Rhode highest for skilled nursing and short-term rehab, Island-where he received his associate's degree from the Centers for Medicare & Medicaid in culinary arts in 1995-and nearly two decades Services. In both 2018/19 and 2019/20, U.S. News as an executive chef in Florida, most recently at a World Report awarded Clare Oaks a high- large senior community in Ft. Lauderdale. "I think residents really appreciate the changes in the flavor profiles and especially the freshness of the food," he says. "We're making many more Clare Oaks boasts a five-star rating, the performance ranking for Short-Term Stay Rehab. For more information about Clare Oaks, 825 Carillon Drive, Bartlett, IlI., call 630-372- 1983 or visit ClareOaks.org.