Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 48 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com of herbs,” she said. Residents come from many different areas, which presents an exciting challenge: preparing meals so that a diverse clientele will enjoy the food. “It’s all a matter of preference of how they grew up and how the food was prepared,” she explained. To help keep the meals fresh and evolving, Gurbal meets with residents every other Thursday to get feedback on what she can do to tweak the menu to make it better each time. “They tell me their concerns, and we talk about how we can make things better for them,” she said. For special occasions, such as New Year’s or Valentine’s Day, Gurbal will plan a special buffet that includes such delicacies as a carving station, a dessert bar or pasta bar with multiple sauce and topping options. “It’s a way of bringing in potential residents. We invite people to come in and see what we do,” she said. Gurbal knows that the ultimate reward from her job comes from the fact that she is not just providing quality, healthy food choices. She is also providing a critical cornerstone for one of the most fundamental opportunities for social fellowship: dining together. “It is rewarding because you know that you’re making them happy,” she said. ADAMMILLER • THE PALMS OF MOUNT PLEASANT When you are feeding 180 people for lunch and dinner, you’ve got to do plenty of advanced planning. However, to keep the ingredients fresh, you’ve got to order closer to meal time. Chef Adam Miller keeps this act balanced every day for the residents at The Palms of Mount Pleasant. The Palms is home to both independent and assisted- living residents. Miller keeps the meals on a six-week rotation but tweaks them weekly. By Friday of each week, he has finalized the next week’s meals. “We always order a couple of days ahead,” he said. Breakfast offers a continental style, with such standards as grits and oatmeal. But lunch and dinner are sit-down affairs, which require variety. Granted, there is always the standard soup and salad bar, for those wanting lighter fare. But one thing that keeps the menu consistently appealing to the residents is that they have ownership of the menu, with consistent feedback to Miller and his team. “I always go to every resident and ask them to tell me when something’s wrong. If they have suggestions and they want a dish, if it’s within our ability, we’ll do it,” he said. Miller said he takes dietary restrictions for residents seriously and knows that there is one ingredient that is at Visit today. 843.856.4700 FrankeAtSeaside.org 1885 Rifle Range Rd • Mt. Pleasant, SC 29464 Choose to be in the best company. Come see why Franke at Seaside is voted Best Retirement Community & Assisted Living. Your Life. Our Mission. Faith-based • Not-for-Profit