WHAT SAYS “HOME” BETTER THAN HOME COOKING?
Did you grow up with the tradition of “Sunday dinner” — a hearty, stick-to-your-ribs “meat ’n’ 3” (that is, 3 vegetables) where the meat is a seriously satisfying main dish that virtually guarantees leftovers? Was Thanksgiving the ultimate Sunday dinner, with hot turkey sandwiches or turkey pot pie in days to follow? Remember other classic Sunday dinners? Or pot roast? Chicken and dumplings? Meatloaf and mashed potatoes? Corned beef? Great meals also mean great gatherings of friends and family — but chances are, if you’ve been cooking for 1 or 2, it’s been a while since you’ve enjoyed the “old-fashioned” flavors that take time to prepare.
VARIETY IS THE SOUL OF GOOD FOOD.
When you’re retirement age, eating a good variety of healthy and nutritious food is even more important for active adults. Meeting senior health and nutritional needs with food alone can be challenging, for some adults may be reluctant to eat everything the doctor orders. So we keep delicious choices handy, from grab-‘n’-go options to full-service, full-spectrum meals – and from soup (Ah, the soup! See below.) to nuts (Ditto desserts! See below.) with 3 square meals daily.
WHAT’S TWICE AS GOOD AS ONCE A WEEK?
Many of our residents have fond memories of Sunday suppers. At Creekside, our main meal of the day is lunch, and our Sunday lunches are indeed Sunday suppers (and an excellent time to visit). If Sunday supper leftovers weren’t so delicious (Think pot pie. Stew. Hash. Chili. Yum!), we’d want to serve one every day, but that really would be ridiculous. (And we’d all weigh 2 tons.) Instead, we settled on serving a second Sunday supper, most weeks, at lunch on Thursday. (Also an excellent time to visit — but so is any meal.)
PLEASING ALL THE PEOPLE, ALL THE TIME.
Every day, of course, if the entrée isn’t to your liking, we offer an alternate. And the classics — hamburgers, PB&J, pimento cheese and chef salads — aren’t on the menu but are always available by request (Shh!). Each weekly menu includes dozens of vegetables and salads; all the food is beautifully prepared; and the variety of bold flavors is vast, from down-home Cajun and Tex-Mex to classic American to European- and Asian-inspired, knowing that we need to stimulate delicate appetites and satisfy discerning diners.
YES, YOU CAN START WITH DESSERT.
Not only are you old enough; these desserts are worth breaking some rules for. We serve a new dessert with every lunch and dinner; that is, 14 fresh desserts each week, 50 each month (our brownies and a few other favorites merit repeat performances). There’s everything from fresh fruit to blueberry cheesecake, apple cobbler to pecan pie, éclairs to brownies to devil’s fudge cake, peaches and ice cream, Italian ices, and all kinds of cookies.
IT’S NOT SUPPER WITHOUT SOUP.
Regardless of what you start with, do include a cup or bowl of soup, as our soups are remarkable. Freshly prepared every day for lunch, we offer some 30 new soups each month (repeating 1-2 each month; loaded baked potato soup is a favorite). From Southern corn chowder to lentil ’n’ sausage stew, from wild mushroom to broccoli ’n’ cheese soup — and of course, the classics such as chicken noodle, tomato, chicken ’n’ rice, cream of mushroom, vegetable beef, and chicken wonton — each soup brings fresh flavors and a new facet to the meal it’s specially prepared to complement.
And please, when you come visit, be sure to stay and eat!
