Fresh, nutritious, local and seasonal ingredients prepared with creativity and care. That’s what is behind every meal served in Tapestry’s dining venues.
The Restaurant team at Tapestry at Wesbrook Village, led by Executive Chef Andy Chong, recently launched their new menus and it was a true team effort. Chef Andy took the lead developing the menus, which were then reviewed by our dietician to ensure they were colourful, appetizing and nutritionally balanced without compromising on taste.
The cooks then prepared new menu items as part of a group tasting and pre-launch meeting, so that the kitchen and service teams could sample and discuss the menus together. “Doing this is an incredible way of engaging the team in the new menus and preparing them to speak confidently and knowledgeably with the residents,” says Chef Andy.
At the pre-launch meeting, Chef Andy reviewed each menu item, spoke about the ingredients and how the food is prepared, and answered questions. He also noted any special considerations, like whether a menu item is gluten free or vegetarian. Servers took notes to strengthen their knowledge of the new menu items and to ensure they are prepared for questions from residents.
Adds Christian Paul, Restaurant Manager, “Everyone is so invested in this experience, because they care deeply about serving our residents to the very best of their ability.”
Then the fun began! Employees got to dive in and taste the new dishes. This first-hand experience means our servers are even more qualified to make informed recommendations to residents, especially those with medical conditions, allergies or other restrictions (e.g. low sodium).
A tasty favourite of the team from this most recent menu launch was the Smoked Tofu Vegetable Fajita, featuring a tangy citrus chipotle sauce. The Coconut Prawns were also a real hit! Another of the team’s favourites was the Chicken Breast with Hunter Sauce, served with mashed potatoes and seasonal vegetables.
Whether it’s “Pasta Your Way”, Certified Angus Beef Tenderloin steak cooked the way you like it, a Powerhouse Salad or one of our Fresh Daily soups, we have your cravings and preferences covered.
In creating new menus, Chef Andy says he is inspired by fresh seasonal produce and to create options that are both delicious and nutritious. “Because we are located near the University of British Columbia campus, we are lucky to have a partnership with UBC FARM to source seasonal, organic produce,” Andy adds.
Each Tapestry community introduces their new menus in different ways; however, all focus on ensuring the service team is well versed in the menus so they can help to create an exceptional dining experience.
Our Executive Chefs welcome feedback from residents on our menus and will often share their inspiration for the menu with residents. For example at our Tapestry at Village Gate West location in Toronto, Ontario, the team once featured a “menu fashion show” with an authentic runway experience – to the surprise and delight of residents!
Tapestry’s culinary experience is a key point of differentiation that we are very proud of. We offer regularly rotating menus, plus a daily feature sheet that gives residents plenty of choice in their dining options, and all food is prepared by professional culinarians overseen by Red Seal-certified Executive Chefs and Sous Chefs.
Our meal credit system provides unique flexibility by allowing residents to pick and choose when they wish to eat in one of our dining venues or when to cook at home in their suites, which feature fully-appointed kitchens.
Offering enjoyable and nutritious meals is part of Tapestry’s focus on creating a wellness environment inspired by the 7 Dimensions of Wellness. It also helps fuel residents with the energy they need to continue to be active, while also providing valuable social time with other residents. If you are interested in sampling “a taste of Tapestry”, please contact us and we would be pleased to host you for a complimentary lunch and tour.