Dining in style at Field of Dreams: A food philosophy
At Field of Dreams, our kitchen staff is hard at work every day to deliver fun, sophisticated, and yes—delicious—dining experiences for our senior living community. In this blog, we’re inviting you to explore our food philosophy and dig into the many ways we serve our residents, guests, and staff.
We’re making it fun!
Yes! We’re definitely having a lot of fun, but we’re also trying to provide a country club-like experience—one that feels more like our residents are staying as guests at a resort. It’s been a lot of fun and it can be challenging, but that just makes the experience more rewarding.
Our spreads are nothing short of glorious.We always put out a fantastic spread—but when we have new residents are just moving in or visiting for the first time, we love to put out something as special as possible. Our in-house baker, Justin, makes mini pastries, country breads, and other assorted fresh baked goods and desserts for all new guests when they arrive. It’s our way of welcoming them and showing them some of the things they can expect while they’re here. We want them to know that we are a step above every facility in the state.
The day-to-day-is always delicious.
We do a continental breakfast every morning with fresh fruit, and we can do everything from classic casseroles to high-end filets. Right now, we actually have a 130-pound pig in the cooler! We’re discussing ways we can break that down and use it to make our own bacon and prosciutto. Aside from serving great food to this community, we also have a great opportunity to teach some of the younger kids on staff who want to learn the trade.
Have you heard about our St. Paddy’s Day spread?
On St. Patrick’s Day, we made chocolate Guinness cake, cheesecake, a giant cupcake, homemade soda bread (a rustic classic Irish dish), Lucky Charm punch, Irish sausage and apples, lamb stew, a pork dish with ossobuco braised in apple cider. Hand-carved corned beef brisket with cabbage and potatoes and carrots.
More holiday feasts are on the horizon!
For the spring holidays, we’ll prepare a brunch with omelet stations, carved meats, along with various breakfast and lunch items, plus home-baked pastries. There will be a whole string of buffets. When the weather breaks for Mother’s Day and Father’s Day, we’ll do pop-ups with a surprise chicken barbecue—an entire pig roast. And on holidays like Valentine’s Day, we did a beef tenderloin and lobster bisque, which isn’t something you’re ever going to see at a senior living community, except for ours.
We live to make an impact.
We owe a lot of credit to our kitchen staff, and of course to the Tanglewood Group’s owner, Nick, whose eye for detail and touch of class—from providing things like high-end equipment, fine china, and cutlery—really set us up for success. Once people get an understanding of what we’re all about, they fall in love, and we love them!