55+
dining
Outstanding Food
Talented executive chefs add a great deal to the lives of those who live or visit local independent living facilities By John Addyman
I
n one sense, you could think about it like going on a long cruise without the necessity of climbing aboard a boat. We get to a magic age and look around the house. The kids are gone; well, some are gone, some have come back and gone again. The sidewalk and driveway need shoveling in the winter. That grass won’t stop growing in the summer. Things to clean and fix and pack and unpack as the seasons go by. What for? Independent-living communities beckon: no snow shoveling; no grass mowing; maid service; an easy-tomanage townhouse or apartment; somebody to cook meals when we 22
55 PLUS - September / October 2015
don’t want to — within walking distance; a place to meet and make friends; as many activities as you want close by or a car ride away. What’s not to like? Not much, but the food that’s offered is a critical part of the experience. Nobody wants to eat something that’s been “institutionalized.” When you and a significant other decide on an independent-living community, you’ll do some cooking yourselves, for sure. But a lot of nights, it would be nice to eat somewhere within walking distance, with really good meals, well prepared, in restaurant-style variety at a fair price, and served with a little
Various independent living facilities in the Rochester area feature executive chefs — some with international experience and background in pastries and breads — who cook some of the best dishes in town on a daily basis. personality. Lucky for you, the Rochester area is the right place, with gifted people here to make your meals memorable. Joe Brophy, 57, moved his Joey B’s restaurant from Fairport to the Brickstone at St. John’s independent-living community in Rochester. He was invited — no, encouraged — to relocate. “It’s a perfect demographic,” he said. “You have a 55-plus crowd, with above-average incomes, all within walking distance.” Half his business comes from Brickstone, where his restaurant is part of the building, and the other half comes from outside. Debbie Maruke, 57, is the executive chef at Quail Summit in Canandaigua. She bakes and cooks every