SLR’s Brain Healthy Cooking Program Delivers Farm-to-Table Fine Dining to Residents

BRAINTREE, MA— Award-winning, health-conscious, fine dining is not the norm in assisted living facilities, but at the 20 communities operated by Senior Living Residences (SLR), it is the cornerstone of their care for aging adults.  

Senior Living Residences encourages their residents to embrace the Mediterranean Diet, through their Brain Healthy Cooking program, which aims to boost cognitive function through locally-sourced and thoughtfully-prepared meals made from scratch, featuring fresh, seasonal ingredients. When this program launched, they were the first Assisted Living company in the nation to create a research-based nutrition program focused on the documented connection between diet and brain health to reduce the effects of cognitive decline among its residents. Sixteen years later, this program is still a favorite among both residents and their families.

Not only is the food nutrient-dense, but their recipes are developed by talented executive chefs that apply the principles of the Mediterranean Diet to familiar, New England-based fare. Residents get to try exciting new “brain healthy” dishes as well as updated versions of their favorite classic meals now featuring fresh vegetables and fruits, lean proteins, rich spices and whole grains. “Our communities are using only the freshest ingredients, locally sourced whenever possible and closely examined for quality and freshness,” says Kim Chaisson, SLR’s Director of Culinary & Dining Services.

For residents living in Massachusetts communities, vegetables come from farms in the Northeast distributed by Baldor Foods. SLR communities located in Connecticut, New Hampshire, and New Jersey, have partnerships with purveyors closer to them, like Krystal Foods in New Jersey, City Fish Market in Wethersfield, Connecticut. “There are so many benefits to our locally sourced produce, from the peak ripeness, to the flavorful, nutrient-rich experience,” shares Baldor representative Scott King. “It’s so important for us to support these small businesses and sustainable farming practices while bringing the freshest, highest quality fruits and vegetables directly to these communities.”

All menus are refreshed every three months, which is far shorter than the industry-standard six-month span. Once the chefs understand the Mediterranean Diet and the company’s philosophy around the Brain Healthy Cooking program, they are encouraged to come up with their own recipes, after consulting with the residents who share their favorite ingredients and dishes. “Chefs are very creative. If an ingredient is not working [for residents] in a recipe they are encouraged to try another.” 

The chefs interact with the residents each day as part of their assisted living community’s restaurant-style, fine dining experience. Resident feedback is important to chefs trying to determine what’s a hit and what’s a miss in the dining room. Bill, a resident at Standish Village, remarks, “since eating more of the brain-healthy dishes, I feel healthier overall — especially in terms of digestion and energy.” Moreover, he said it’s helped “return my body to a healthier state, like when I was younger.”

Chef Harrison Starkweather of Standish Village says, “From my perspective, it’s rewarding to see how much residents like Bill notice the difference in how they feel. The program’s focus on fresh, nutritious ingredients has influenced how I plan menus — prioritizing wholesome, flavorful foods that promote both enjoyment and wellbeing.”

SLR’s dedication to providing excellent food and food services is exceptional. After all, Chaisson queries, “what’s better than fresh?”