Category Archives: Diet & Nutrition

2nd Annual TASTE OF PARK SPRINGS a Huge Success!

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Guests and Members of Park Springs enjoyed a beautiful display of gourmet dishes at the second annual Taste of Park Springs event April 18th.  Held in the Clubhouse community room, the delicious food sprawled along the edge of the room with plenty of diverse dishes to sample – from towering carved fruit displays to crab cakes to pasta dishes and desserts.

The event showcased not only food and wine tastings, but also cooking and food decorating demonstrations as well as the most current nutrition information. Much of the food displayed at the event was the work of local culinary school apprentice chefs competing to get a dish on the diverse Park Springs menu.

Our nationally recognized retirement community prides itself on making food and nutrition top priority for its Members. Our Members came to enjoy the delicious samplings and also mingle with possible new neighbors. Boasting of their experiences and how much they love Park Springs, Members welcomed guests and their families to enjoy the beautiful community that they call home.

Park Springs is no stranger to delicious food. Head Chef Derrick Henry daily creates fresh and exciting options ranging from a quick deli-style soup and sandwich to high-end steakhouse cuisine at four different venues within the community. The event showcased several options that may be presented on the menu on any given day. Many thanks to Inland Seafood, Kraft, Buckhead Beef and the many other sponsors for making the second annual Taste of Park Springs such a huge success!

Park Springs is a unique, resort-style continuing care retirement community offering individuals the freedom to live the retirement they love.  Members maintain control of their lifestyle with the comfort of knowing their future is protected. For more information on how you can live in one of Atlanta’s premiere retirement communities, call 678-684-3300 or visit ParkSprings.com.

Nutrition Fact VS Fiction: Park Spring’s Dietitian Weighs In

Margot Witteveen
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As the Registered Dietitian, I am regularly asked questions about healthy eating options. Suggestions from family or friends, as well as the infromation from the mainstream Media, can make these choices seem difficult. You may have read the most current information, but the advice may not be right for you as an individual. Registered Dietitians have sifted through mountains of misinformation and can create personalized meal plans related to your current health condition. The critical consumer should rely on a health expert in order to understand how food can affect you as an individual.

Butter or Margarine?

Butter has been a no-no for years and margarine was the better choice. However, some margarine contain trans-fat. Therefore, the most important tip is to use them both in moderation. If you don’t want to give up your butter, select whipped or light  butter.

 Sea Salt vs. Table Salt?

Nutritional content for each of these is the same. Sea salt is coarser in texture, therefore you may use less than table salt.

Are eggs okay?

Eggs were once off limits to those wanting to reduce cholesterol. As it turns out, they have little effect on dietary cholesterol. Individuals can now eat one per day. In addition to protein, they contain lutein, which may protect against vision loss.

From a Members Point of View: A Week at Park Springs

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Every wondered what it would be like to live your retirement as a Park Springs resident? Read the below testimony from one of our many happy residents about how great a week can be here at Park Springs, a premiere Atlanta Retirement Community.

“It’s been an exciting week for Park Springs residents. It took the big red bus we have to transport the many Park Springs residents to the dinner club venture to Dante’s Down the Hatch restaurant in Atlanta. The restaurant was designed around an 18th century sailing ship concept with ship cabins provided for seating small groups to enjoy the experience of a delicious fondue dinner. The hostess fired up the oil pots while we sipped drinks and indulged on the fine bread. The menu offered many fine items to choose from. I ordered the mandarin combo which included cut pieces of chicken, pork, beef, shrimp and vegetables. Each bite was cooked to taste on the long fondue forks. We enjoyed the live entertainment of a guitar player located right behind our table. The diner encouraged fun and friendly conversation and tons of great food. The experience was enjoyed by everyone.

We finished the last of the Olli: Great Decisions series this week as well, with a most interesting lecture onIndonesia. This is a county that many of us knew very little about. These lectures have been extremely interesting and well presented by experts from the field. Each one was thought provoking and very informative and we all look forward to the next series schedule.

On Wednesday, Simone escorted a group of fifteen residents on an architectural tour of Bulkhead and downtownAtlanta. We picked up Jim H,many of us knew him from his guided tour of Northern Atlanta and his visual presentation ofWestern Europe. Jim led us on a leisurely tour through the Bulkhead community pointing out many architecturally outstanding homes of the rich and famous people who live inAtlanta. We learned to identify four basic styles of Greek architecture displayed on many of the house columns. This part of the tour was completed in time to have a delicious lunch at Six Feet Under, located right across the street from the famousOaklandCemetery. The restaurant is noted for its delicious fish dishes and many of us had their famous shrimp or fish baskets which includes their thin sliced fried potatoes. Everyone enjoyed the lunch.

We then took a bus tour aroundOaklandCemeterywith frequent stops for briefing information regarding the history and significant of the cemetery. We then toured downtown, midtown and uptownAtlantawith interesting briefings regarding the architect, architectural significance  and history of many ofAtlanta’s famous buildings. It was noted that many of the downtown buildings were designed by world famous architects like I.M Pei and Richard Meier. We then drove through Olympic park to end up at the world famous Peachtree Christian Church. The church is famous for its world class stained glass windows. The Minster escorted us through the sanctuary explaining each window and how they depicted the birth, life and crucifixion of Christ. This church is world famous and is more beautiful than any that I have see in Europe.

It was great week for Park Springs residents which provided many opportunities for site seeing, entertainment, knowledge of the area and good dining.

Park Springs Member- William S.

Park Springs Lite Menu

Nils Stein
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Park Springs unveils the first “Healthy” menu that is called “Park Springs Lite” that goes along with our fitness program. This menu and recipes where composed for the Atlanta active adult community by our Dietician Margot Whitteveen, Executive Chef Deirick Henry, and F&B Director Nils Stein.

A progressive tasting was organized for the F&B member committee where they rated each entrée on comment cards.  A total of ten entrees where served: Buttermilk chicken tenders, Macaroni & cheese, Pomegranate & spinach salad, Salmon wrap, Cremini mushroom sliders, Tofu steaks, Mediterranean salmon with white beans, London broil, Lamb kebabs, and Oriental grilled chicken salad. All of the entrees fall within the nutritional values listed below.

The membership at Park Springs is very excited for this “Lite” menu which we will start next Monday February 20, 2012.

 

Nutritional Values

Calories: 500

Total Fat: 20 gm

Cholesterol: 75 gm

Sodium: 800 mg

Total Carbohydrates: 60 gm

The nutritional values are per meal and are based on a 2,000 calorie diet.

Taste of the Good Life

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Our Food and Beverage Department put on the first ever “Taste of Park Springs” early in October. The event was a showcase for our foodservice vendors. Some of the delicious creations were returning favorites and some were new original ideas. There were some true works of culinary art by Park Spring’s very own Food and Beverage Department. It was a treat for everyone in attendance. On hand we had Buckhead Beef, Inland Seafood, Performance Food Group, Empire Distributers, Kraft Foods and Phoenix Produce. Special tables were devoted to our Dining Venues (Springhouse Grill, Main Dining Room, Le Cordon Bleu Externs). Our Registered Dietician also had a table and answered any questions the members had about diets or the any of the foods presented. The event was truly a tasty experience!

What are the benefits of on site dining?

Kevin Isakson
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Far too often we in marketing focus on the tangible aspects of that which we are promoting.  For example, we promote the fact that our Atlanta area retirement community offers 4 dining options serving a continental breakfast, lunch and dinner each day.  We point out that meals are served in a restaurant setting with well-appointed surroundings or we make the cliché phrase “5 star” cuisine.  However, what does on site dining mean to you?  What are the benefits of the tangible aspects we promote?  We are preparing a promotional post card to prospective Members promoting our dining options and we wish to focus not so much on the tangible but the true benefit.  Please share your experience as to the benefits of easily accessible quality dining options.

A New Year Brings a New Look

Nils Stein
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Jim Schneeberger; Food & Beverage Director

Our Atlanta retirement community food services Department has entered 2011 with all new menus in all Dining Venues.  We have taken the approach of assuring that Members see their favorite items more often in some cases daily and in other cases twice every five weeks.  This has created several new looks and changes for the Main Dining Room where we have increased the number of entree selections to 16.  We have also added chili to our starter items, changed out to more seasonal desserts and added a greater variety of vegetables and starter salads.  All these changes have created a more all inclusive menu in the Main Dining Room where a Member can have a lghter type salad entree or a heavier beefy type entree depending on the way they feel.  The Pub has seen a ”Munchie Menu” appear, where Members can order a smoked salmon or fried mozzarela sticks appetizer to go along with their favorite cocktail.  All changes have been introduced based on Members comments and input from interaction during meal time.  It is through the interaction of Members and staff that allows the Park Springs Food Services Department to make changes be successful.

What is you Diet asking for?

Nils Stein
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Jim Schneeberger; Food & Beverage Director

In any area of Food Service the people in charge need to attempt to listen to their Public and hear what they are asking for.  The great thing about Park Springs is Members have the great opportunity to interact with Management and have things adjusted to meet the current requests.  These adjustments generally go towards Members diets; what medications they are on, what weight they are trying to lose, allergies as they can change at any time and when a Member is just trying to watch what they eat to help maintain good health.  These are all things to be aware of when planning a menu.  This happens for me in the work place and at home where not everybody likes the same things and kids are always a challenge to get to eat healthy.

All menus are designed to allow for specific diners to eat the way they need to eat, this is the way we set the menus at Park Springs.  So from this article please let me know what you are looking for in a menu we can answer the question of what is your diet asking for?  We can make just about any menu work for you.

Reflections on 2010 from Food Services

Nils Stein
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Jim Schneeberger; Food & Beverage Director

2010 has been quite a year for the Food Service Department at Park Springs, with over 1,500 events were provided some type of Food Services.

We improved upon all our menus throughout all of our venues though the use of 91 Member recipes.  We introduced Theme Nights every Wednesday Night in the Springhouse Grill, wher we have featured the Interning students from the Le Cordon Bleu of Atlanta and our own fine Chefs and Cooks at Park Springs.  Our Intern/Externship Program has seen 57 students from various advanced learning institutions throughout the Atlanta area.

Our greatest accomplishment was the opening of our Cobblestone Kitchenettes.  Through the Kitchenettes we can now provide quicker order changes an even hotter meal and more variety for the Members of Cobblestone Health Center right in their Dining Rooms.  This has seen Member participation and consumption in meals increase greatly and has been a wonderful addition to the fine Skilled Care Community that is Cobblestone.

We look forward to many changes, additions, improvements and creations in 2011.

Event Season Upon Us

Nils Stein
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Jim Schneeberger

A subject near and dear to everyone’s heart and stomach is… food!  As we enter October, Park Springs becomes one of the top places for special events within the Atlanta senior living community.  Many Members and their families have already planned their Holiday Events with the Food and Beverage Management Team and several have already occurred. 

From 8 to 130 in attendance special events with special menus, family recipes and special themes have been booked through the end of the year.  Park Springs takes great pride in the party and event planning and the smiles that appear on Atlanta active adult Members and their guests are a testament to how well the events go. 

With opportunities in anyone of our special dining areas we have accommodations to fit the most private and intimate to also creating the most colossal events.  The great thing about the events held at Park Springs is that there are never two events that are exactly the same. Every event has its own unique touch and that touch comes from working closely with the Members and their families. 

The ambience created from just being at Park Springs inspires creativity like no other place.  The feeling one gets from the entry way and portico to the room where the event is being staged is one of comfort and enjoyment.  The Food and Beverage Department at Park Springs looks forward to taking care of you and your family for your special events during this Holiday Season.

- Jim Schneeberger: Food & Beverage Director