THE CHARBONNEAU VILLAGER 27
August 2019
SpringRidge at
Charbonneau
By KERRY PHILLIPS
SpringRidge residents
savor fresh new
dining options
A
t SpringRidge at Charbon-
neau, an active retire-
ment community, resi-
dents can savor the fla-
vors of fresh, healthy food choices
year-round. Under the leadership
team of Food Services Director
Danny Fernando and Executive
Chef Keith McCrea, SpringRidge
provides meals
that are not only delicious but
nutritious.
The community’s recently
launched FreshZest initiative offers
plant-based, whole-foods menu op-
tions that has been shown to pro-
vide a wealth of health benefits and
may improve chronic ailments such
as diabetes and heart disease, par-
ticularly in older adults.
FreshZest is part of the expansive
dining choices available in the com-
munity’s restaurant, The Charbon-
neau Room. At SpringRidge, as in
all Senior Resource Group (SRG)
communities, residents are afforded
the option of dining when they
choose as part of the community’s
Dine Your Way program. The res-
taurant is open 12 hours daily, sev-
en days a week and residents enjoy
CHARBONNEAU
VI LL AG ER
VOL. 42, NO. 2 Q FEBRUARY
Q CHARBONNE AU, OREGON
2019
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PERMIT NO. 32
Thank you,
Cindy! — Page 10
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goes all
female — Page 15
ADVERTISE IN THE VILLAGER!
Contact Jesse Marichalar
Changes
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and legumes like chickpeas, black
beans, kidney beans and lima beans.
Residents are also encouraged to eat
as many fruits as they’d like. Plus, the
summer months offer a wealth of
fresh, seasonal varieties.”
He recommends thinking outside
the salad bowl, beyond lettuce, car-
rots and tomatoes. The active retire-
ment community’s signature
FreshZest entrees include Artichoke
with Cremini Mushroom Eggplant
Cannelloni, Crispy Bean Chimichan-
ga, Potato and Spinach Gnocchi, Pad
Thai Spaghetti Squash and a Caprese
Stuffed Avocado.
For residents who prefer a more
traditional menu, Danny and Chef
Keith ensure they also savor the din-
ing experience by using the freshest
cuts of meat from local farms, made-
from-scratch ingredients and fresh
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— Page 2
Plus Event Calendar,
all club reports and
more!
a complimentary full breakfast plus
choice of lunch or dinner daily, in-
cluded in their monthly fee.
SpringRidge resident, Karol
Crouse, has welcomed and embraced
the new FreshZest menu options.
“I had never thought much about
the importance of food,” she ex-
plained. “With the availability of the
FreshZest menu, I felt a change in my
body, mind and attitude.”
Chef Keith, a graduate of the pres-
tigious Culinary Institute of America,
says, “You truly aren’t compromising
taste with a plant-based diet. Though
leafy vegetables are an important
part of FreshZest, they are not a sus-
tainable calorie or energy source. Our
FreshZest menu features whole-foods
like sweet potatoes, a wide array of
vegetables, whole grains like brown
rice, millet, quinoa and buckwheat,
Reach every resident in Charbonneau.
Inside the
Villager
New year, new
management
— Page 8
COURTESY PHOTO
Grilled cauliflower steak over broccoli sauce with fresh zucchini.
herbs, spices and vegetables.
“Our chef-inspired specials change
nightly and may include a flavorful,
fresh salmon fillet, lightly seasoned
and grilled to order and finished with
a drizzle of pesto glaze or herb-crust-
ed spring lamb chops roasted to per-
fection with an onion mint marma-
lade,” said Danny, who has been a
part of the SpringRidge team for al-
most 25 years.
In addition to the five nightly spe-
cials, SpringRidge offers selections
ranging from comfort foods (beef
bourguignon to macaroni and
cheese) to heart-healthy options
(organic spinach salad and the com-
munity’s signature cornucopia sal-
ad which includes mixed greens, av-
ocado and grilled chicken).
Thanks to the lovely summer
weather, SpringRidge residents can
also savor the natural beauty of the
community’s picturesque setting by
opting to dine alfresco. Nestled on an
impeccable, 10-acre parcel of beauty
and serenity, SpringRidge is located
in one of Oregon’s most desirable
master-planned residential communi-
ties.
Operated by SRG, SpringRidge
takes an integrated approach to sup-
port the vitality, longevity and
health of residents by offering a hos-
pitality-centered lifestyle with first-
rate amenities and services. The
SpringRidge at Charbonneau campus
offers a comprehensive menu of life-
style options including CARF-accred-
ited assisted living and memory care
services.
For more information or to
schedule a personal tour, please call
503-446-6250 or visit Spring-
RidgeatCharbonneau.com.
With love in
their hearts
— Page 6
JON HOUSE
PAMPLIN MEDIA GROUP PHOTO:
971-204-7774
[email protected]