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News from the Dietary Department
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Annual Halloween Party
The annual Halloween party and resident/staff costume contest was held on October 29th. What a wonderful time to see residents and staff dress in costume and parade around the building, celebrating and enjoying themselves. The residents of Granite Ledges judge the staff costumes and award prizes for scariest, funniest, and most original. |
 Annual Lobster Bake
 August 2004 marked Granite Ledges’ Fourth Annual Lobster Bake. The residents and staff were dressed in beach attire and enjoyed a day of “fun in the sun.” The luncheon menu included shrimp cocktail, clam chowder, fresh Maine lobster, corn on the cob, baked potato, and dinner roll. For those who were not seafood lovers, roast chicken was on the menu. And for dessert, there was a choice of fresh strawberry or blueberry shortcake. This event is one that is looked forward to by residents and staff, as it is an opportunity for all to join together and enjoy casual dress, good food, and great company.
Western Day Celebration
Residents and staff joined together at the “Granite Rose Desert Restaurant” for a western celebration. All were dressed in western attire, from cowboy hats and boots, to bandanas and jeans. The luncheon menu included guacamole stuffed tomatoes, chile con queso, sliced marinated prime rib, barbecue ribs, chicken and cheese enchiladas, savory sweet peppers, Mexican style rice, and cornbread. And for dessert, western specialty cake and brandied caramel flan.
Business After Hours
The Dietary Department plays an integral part in all of the activities of Granite Ledges. The professional staff is able to cater both internal activities for the residents, from theme meals to birthday parties, and is able to cater more elaborate functions such as the Greater Concord Chamber of Commerce Business After-Hours. The Business After-Hours was held in July 2003 and was a wonderful event. Granite Ledges was host to over 300 people from the professional community, and was excited to open its door to the community to see our environment as well as sample the savory food prepared by the dietary department.
 The theme for the event was Red, White & Blue. All servers were dressed in red, white and blue attire, complete with top hat. Tables were draped with white tablecloths and red, white and blue garland. Residents participated in the event as well, and mingled with the guests. Music was provided by a member of the dietary staff, Robert Comparetto, who entertained all on the piano.
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