Crane’s Mill Culinary Team Creates World-Class Cuisine on Daily Basis
The culinary team at Crane’s Mill combines the talent and dedication one would find at a top restaurant with the compassion and attention to detail needed to serve residents of the area’s top retirement communities.
A multidisciplinary, dynamic team leads the dining program, including a culinary director, executive chef, pastry chef, and dining general manager. They spend long hours carefully planning weekly menus, sourcing fresh ingredients, and executing recipes that strive for consistency, flavor, and healthfulness.
Breakfast, lunch, and dinner options are available to residents, who enjoy the freedom of a flexible meal plan, which allows for purchasing more than one meal per day if the resident chooses.
This month, dinner entrée highlights included roasted chicken, salmon, crab cakes, gnocchi, seared scallops, and more. Main courses are all served with fresh (not frozen) vegetables, homemade soups, salads, and other scrumptious sides.
For dessert, our in-house pastry chef takes cues from classic resident favorites while crafting new creations, including recent standouts apple cardamom cake and pistachio raspberry roulade.
The dining team snaps fantastic photos before the perfectly-plated dishes leave the kitchen, and we are excited to share some of those shots with you below:
Entrée Highlights from November’s Dinner Menu
Scratch-Made Desserts from Our In-House Pastry Chef
For more about the dining program at Crane’s Mill, call us at 973-276-6700 or click here to get in touch. We will be happy to share our latest menus and discuss how Crane’s Mill residents enjoy a lifestyle like no other.