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March is National Nutrition Month, and to showcase its fresh, fun new spring menu, Waltonwood Senior Living will be hosting its first Taste of Waltonwood event at seven of its Michigan Communities, including Waltonwood Carriage Park, Cherry Hill, Lakeside, Main, Royal Oak, Twelve Oaks and University. Each senior living community will host the special event during the week of March 25, and the tastings are free and open to the public. To RSVP to one of the seven events, visit www.waltonwood.com/taste-of-waltonwood.

“This is a company-wide initiative to introduce our new spring menu created specifically for the Waltonwood communities,” said Kara Terreault-Triplett, culinary services manager at Waltonwood Cherry Hill. “We did a resident survey to find out which foods they will enjoy, and we incorporated their suggestions into each menu. Hospitality is top of mind at all Waltonwood communities. From the moment residents and guests are greeted at the hostess stand to when they leave for the night, our goal is to provide an unforgettable experience. Dining at Waltonwood is much more than eating a meal, it’s a true culinary experience, and we are excited to share that with the residents and public during the Taste of Waltonwood event.”

Residents and guests will enjoy fun and interactive cooking demonstrations with Mediterranean skewers, spring pea falafel, savory crepes, Asian-lettuce wraps and Mexican street tacos. The tasting stations will feature seasonal spring fare, including chilled zucchini soup with lemon-cumin shrimp and cilantro cream; grilled Caesar salad with honey and jalapeno-lime vinaigrette; lobster, mango, avocado and cashew spring rolls; and asparagus goat cheese tarts. The pastry chef will showcase sweet treats, including lavender honey macaroons, rose-flavored panna cotta with crystalized edible flowers, and mojito shortbread. On top of all the tastings, residents and guests will have the chance to make an indoor vegetable and herb garden.

“What is unique about our dining experience is our chefs perform tableside cooking demonstrations and present weekly live-action stations for residents to enjoy,” said Terreault-Triplett. “We hand select each season’s menu to suit the residents’ preferences. All the food is fresh, delicious and truly a form of art. We recently began working with local farms and produce vendors to ensure we are providing residents with local, sustainably sourced and fresh ingredients. We are redefining senior living with our fine dining and high-quality food that meets the nutritional needs of residents while exceeding their expectations of what senior living dining can be.”

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