Holiday Meals for Aging Palates: Executive Chefs at Vi Offer Recipes for Eating Well And Dining in Style in Retirement

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Holiday hosts entertaining older adults this season may be wondering if it’s possible to combine nutrition and style for their senior guests. It is, according to the executive chefs at Vi. In time for the holidays, Vi’s executive chefs are offering up some of their favorite recipes for main dishes at Vi’s website. Online visitors there will find everything from a recipe for Filet Mignon with Armagnac Sauce to Roasted Duck Breast with Tamarind Glaze.

Robert Ibgui, Executive Chef, Vi at Aventura

Robert Ibgui, Executive Chef, Vi at Aventura

Vi's chefs have come up with a fresh approach to keep food flavorful without relying on the trusty butter knife and the handy saltshaker.

Holiday hosts entertaining older adults this season may be wondering if it’s possible to combine nutrition and style for their senior guests.

It is, according to the executive chefs who oversee menu planning and meal preparation for residents living at a Vi continuing care retirement community. These chefs have come up with a fresh approach to keep food flavorful without relying on the trusty butter knife and the handy saltshaker.

In time for the holidays, Vi’s executive chefs are offering up some of their favorite recipes for main dishes at Vi’s website. Online visitors there will find everything from a recipe for Filet Mignon with Armagnac Sauce to Roasted Duck Breast with Tamarind Glaze.

“The secret to cooking for an aging palate is to keep food fresh,” said Robert Ibgui, executive chef at Vi at Aventura in Aventura, FL. Ibgui’s culinary expertise was developed in the hotel industry, country clubs and gourmet restaurants. “I do my menus counting on fresh, seasonal and high quality products. For example, I like to use fresh herbs in my sauces and cooking to gain extra flavors without having to use salt.”
Ibgui received his culinary diploma from the prestigious Mederic Culinary School in Paris and received customized training provided by the Culinary Institute of America on nutrition, healthy cooking and baking techniques, flavor dynamics and food and wine pairing.

As executive chef at Vi at Grayhawk in Scottsdale, AZ, Vince De Mar oversees every aspect of the facility’s culinary program, including menu creation and food preparation.

“The secret to cooking for an aging palate is to provide simple food prepared correctly. While many of our residents enjoy comfort foods, they also want a variety in their diet,” said De Mar.

Like Ibgui, De Mar’s culinary philosophy is to use fresh ingredients and keep them natural. A certified dietary manager, De Mar earned his degree in the Culinary Arts from the Scottsdale Culinary Institute.

Vi menus offer a wide variety of options to suit resident tastes and preferences, including regional favorites, traditional home-style meals and new recipes. Every community features a stylish dining venue as well as private dining room for parties and special occasions.

Attached are two favorite recipes from Ibgui and De Mar.

Vi, formerly Classic Residence by Hyatt, was founded in 1987 as a developer, owner and operator of older adult living communities. The company is dedicated to enriching the lives of older adults by providing high quality environments, services and care. Vi currently operates ten continuing care retirement communities (CCRCs) and nine rental communities under a family of brands nationwide. For more information about Vi communities, visit http://www.ViLiving.com.

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Stuart Greenblatt
Vi
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