Thanksgiving Photos – 2015

Our residents enjoyed a Thanksgiving feast with all the trimmings!

Here are some photos from the big day. We hope you enjoyed a wonderful holiday too!

What’s for Dinner in the Candleberry Dining Room? Check out this recent menu from our retirement community’s main dining venue.

Curious about dinner in the Candleberry Dining Room? It’s offered 7 nights a week from 5:00 to 7:00 p.m.

Our residents can use their flexible meal plan to enjoy this restaurant-style dining experience every single night, but also have the freedom to choose to have breakfast, lunch, or dinner in the Heartwood Cafe.

In the Candleberry, things are a bit more formal. Residents tend to dress for dinner as they would in a nice restaurant or on a cruise ship. There is a host or hostess at the door, and residents (and their family members) enjoy a fine dining experience complete with waiters, waitresses, and up to five courses.

Here’s a look at a recent summer-inspired menu (from June 30, 2015 to be exact) designed for our residents by our Executive Chef Arthur Marson:

Cream of Tomato Soup
Shrimp, Watermelon, and Avocado Salad
Cod Picatta
Signature Fried Chicken
Penne Pasta with Roasted Eggplant
Corn, Red Petter, & Green Beans
Roasted Beets
Yukon Gold Potatoes
Saffron Rissotto
Louisiana Crunch Cake
Sugar-Free Apple Pie

In addition to the specials above, there is always a set menu including chicken, beef, fish, and more. Want to learn more? Click here to visit our contact page and schedule a time to tour our community, including our exceptional dining venues. We look forward to meeting you soon!

What’s for Dinner in the Candleberry Dining Room?

Here is a look at tonight’s Crane’s Mill dinner menu.

The Candleberry Dining Room offers Crane’s Mill residents an array of menu options each and every night. Served in a restaurant-style atmosphere, complete with a host and wait staff, the Candleberry’s signature mix of featured entrees and a set menu is designed to satisfy even the selective palettes.

Here is a look at the menu for Wednesday, April 9, 2014:

Chicken Orzo Soup
Roasted Beets with Goat Cheese
Shrimp Scampi
Chili
Almond Crumb Chicken
Fresh Vegetable Medley
Cut Corn
White Rice
Angel Hair Pasta
Cornbread
Lemon Layer Cake

Crane’s Mill Retirement Community Hosted Fall Cooking Demo

Northern New Jersey’s premier senior living community provided a step-by-step taste of a delicious assortment of autumn-inspired dishes.

Gourmet food at a retirement community … at Crane’s Mill, that’s not marketing-speak—it’s par for the course. Executive Chef Peter Day crafts, and continuously reinvents, mouth-watering menus for Crane’s Mill residents on a daily basis.

Today, residents and guests got a taste of Thanksgiving, with modern takes on appetizers, side dishes and dessert, along with a main course served to provide a great new way to use those leftovers.

Chef Peter took center stage for a television-style cooking show, complete with a sous chef and server to round out his team. The demo was interactive from the first moment, as attendees asked questions, saw the action on the overhead big screen, and sampled each course.

Here’s a look at the menu along with some tips and pics from the event. Bon appetit!

Crab Stuffed Mushroom with Mustard Cream Sauce
Crabmeat provided a sweet, decadent, and perfectly seasoned filling for an earthy silver dollar mushroom, with a touch of silky mustard cream sauce. Chef Peter says: Crab is delicate, don’t overpower with flavors, but use seasoning to complement and bring out natural sweetness. Also, clean mushrooms with a brush or paper towel, not water, as the mushrooms will absorb the liquid.

Butternut Squash and Pear Soup
Rich, hot, seasonal soup with complex nutty flavors—perfect for freezing to reheat on a chilly winter’s eve. Chef Peter shared an effortless way to peel ginger—use a spoon to scrape the outside. Who knew it could be so easy!

Rutabaga
Maple syrup and rosemary roasted rutabaga—sweet and savory with a bit if a bite. This root vegetable can be difficult to cut, so Chef Peter suggests opting for the pre-cut variety. Though slightly more expensive, it’s widely available this time of year and is handy to save time and potential nicks with the knife.

Cauliflower with Gruyere and Bacon
An unctuous and surprisingly simple treatment for a familiar favorite. Guests were oohing and ahhing at how just a little bacon and cheese could turn this vegetable into a standout side.

Turkey Cacciatore
A tasty, rustic solution for leftover turkey—tomato sauce married with turkey stock, peppers, and mushrooms, served over spaghetti. A creative way to take leftover turkey from run of the mill to exciting and fun! Guests learned an easy trick to de-rib a green bell pepper—cut the pepper in half and hollow it out with two fingers. It’s easy and very effective!

Pumpkin Mousse
A cloud-like mousse capped the afternoon like a sweet taste of autumn … complete with a candied pecan for a bit of crunch!

If you’re interested in recipes, the Crane’s Mill Courier has you covered! Click here to send us an email and we’ll make sure to pass them along.

 

 

 

 

 

 

 

 

 

 

Soup’s on! Twice a day, in fact!

Crane’s Mill residents, staff and guests LOVE the delicious, homemade soup options available at the Heartwood Cafe and Candleberry Dining Room.

Homemade soup—the perfect way to warm up on a cool fall day.

Autumn is one of our favorite seasons. There’s an array of colors on, and falling from, the trees, the kids are preparing to trick or treat, and there’s a slight chill to the air. There are few things we love more on a cool fall afternoon than a delicious bowl of homemade soup.

To satiate our need for a delicious way to warm up, Crane’s Mill offers one delicious homemade soup at lunch, and another at dinner, every day of the week! There are a number of mouth-watering choices perfect for lunch with a fresh salad or grilled cheese sandwich, or as an early dinner course at the Candleberry or 4 Five 9.

Here is a look at this week’s selections:

Lunch:
Asian Vegetable
Cream of Tomato
Sweet Potato
Cream of Asparagus
New England Clam Chowder
Italian Wedding
Beet
Dinner:
Cream of Mushroom
Turkey Rice
Chicken Rice
Beef Chowder
Cream of Zucchini
Spinach & Lentil
Navy Bean

See one of your favorites? Call us at 973-276-6700, and we’ll set up a lunch date so you can taste for yourself!