Food for our residents is more important than ever. Not only does it need to be nutritious, it needs to be tasty and appealing to the eye. Sal Filetti, Director of Food and Beverage at NewBridge on the Charles, took on the challenge of developing and implementing a “food philosophy” which will guide his department in meeting the needs and desires of NewBridge residents. I recently sat down with him for a quick Q and A on what this means:
Q. What is the NewBridge “food philosophy”?
A. At NewBridge we're passionate about a healthy dining experience, so we are dedicated to selecting the freshest ingredients from local growers and choosing all natural products. We encourage our culinary staff’s creativity in creating striking presentations and delicious flavors. Each meal is designed to bring both excitement and good health to our residents.
Q: How did this philosophy come about?
A. The development of our philosophy was a real team effort, between our Resident Food Committee and the culinary staff. Our main emphasis was making sure that there was something for everyone, so we came up with a plan to balance “old favorites” on the menu with new, healthier options.
Q: What are the most important changes you have made?
A. There are three main changes. First, our produce will all be locally grown and therefore, seasonal. We call it “farm to fork” and we will be adapting our menu to what’s prime for picking. Secondly, our meat, poultry and fish will be free of any hormones or antibiotics. And thirdly, we’ve created “Meadowview Gardens” our own 1,600 foot plot for growing vegetables and herbs.
Q: What’s next on the agenda?
A: Dining is such an important part of a resident’s day. I want to make sure that all food is tasty, healthy and beautifully presented. We are on our way and that is so exciting for both residents and staff.