Celebrating Dining Excellence at Brio Living Services
On Friday mornings at the Porter Hills Village patio and pergola this summer, you might find residents enjoying a grilled-to-order Breakfast by the Pond, complete with blueberry pancakes, eggs, sausage, and more. Ed Lube, Director of Dining Services at Porter Hills Village, says it’s just one of many ways the Brio Living Services Dining Team is elevating the dining experience for its residents.
“It’s been a great chance to engage with the residents,” says Ed. “The weather has been nice, residents can sit outside, enjoy their coffee and breakfast, and watch the ducks and occasional swan on the pond. We’re all about enhancing the dining experience, taking great care of our residents and guests, and offering a variety of special events, as well as making the everyday meals terrific.”
The Brio Dining Team, led by Ann Marie Villarreal, Senior Director of Dining Services, has been taking its dining excellence to the next level this summer. In addition to Breakfast by the Pond, Porter Hills Village’s new chef, Chef Dante Owens, kicked off Chef Tables in June. “On the second Wednesday each month, we are celebrating our residents who have a birthday that month,” explains Ed. “Chef Dante, formerly the chef de cuisine at Bistro Bella Vita in Grand Rapids, creates the menu for a three-course meal. This month’s meal included a caprese salad, then surf and turf with fillet and shrimp, followed by a fruit pizza for dessert. It gives our chef the opportunity to be creative and showcase his talents.”
Ed adds about Chef Dante and Chef Spencer Grab, Porter Hills Village’s chef for its Fairway Grille, “I would match them up against any chefs in the city [Grand Rapids]. They’re very talented and have a great attitude.”
At Chelsea Retirement Community (CRC), Director of Dining Services, Cathy Campbell, and Chef Keith Darlington have also been busy incorporating delectable meals with social events for residents there. So far, these have included cooking demonstrations, a luau, game night, and a murder mystery dinner, complete with professional actors. CRC resident Martha Hicks says she and her husband, Jack, have really enjoyed them. “All of them have been really nice and so much fun. The food here is out of this world. All the special things really add to the quality of the dining experience here at CRC.”
Brio’s chefs and Dining Team are involved in the communities where Brio serves as well, including local partnerships such as the Five Health Towns Farm to Table dinner and Meals on Wheels contests. In addition, Brio’s own Chef Mark Banks was a recent finalist in a Barilla recipe contest and in the Idaho Potato recipe contest.
July is National Culinary Arts Month, and Brio Living Services celebrates its entire Dining Services Team and its award-winning chefs. It’s all part of Brio’s desire for residents to enjoy the best possible dining experience by offering award winning chefs using the freshest ingredients to create the highest quality cuisine. “To me, customer satisfaction is what it’s all about,” shares Ed. “We’re serving our residents in their home—we want them to enjoy their meals and service. Our goal is to satisfy every resident and guest, every time, with excellent service, quality food, and great taste.”
Learn more about the exceptional cuisine and dining experience you’ll find at Brio Living Services’ communities across Michigan!