SENIOR DINING
included shrimp and jasmine rice by Chef Nischan and sous-chef Rita Kunofsky, another lifelong New Yorker and retired educator, and a shrimp roll on brioche bread by Chef Welch’s and sous-chef Mary Kaplan, a retired nursing professional who said she finds meaning in the community of gathering around the table and building lasting bonds. Coterie is a modern luxury senior living brand that aims to “reshape
active aging with stunning architecture, thoughtful interior design, elevated culinary experiences, and tailored wellness programs that allow residents to thrive,” the company states. The company is a collaboration between Atria and Related Companies and is one of five distinct brands operated by Atria, which include Atria Senior Living, Atria Signature Collection, Holiday by Atria, and Atria Retirement Canada.
nutrient-rich ingredients while finding creative ways to bring out the flavors of dishes. “At Coterie, we’ve seen time and again how good food brings people together. It creates conversation, evokes memory and builds community, all things that matter deeply to people of all ages,” said Sarah Laloyan, senior vice president of operations with Coterie. “We see our Chef Showdown as a way to celebrate the creativity, humor, and heart our residents bring to the table every day.” The New York facility opened in 2023 in the heart of the Hudson Yards neighborhood of Manhattan. The Chef Showdown is one of many immersive experiences hosted by Coterie throughout the year. Celebrity chef and TV personality Rocco DiSpirito emceed the competition, guiding the audience of residents, families, media, and culinary insiders through the proceedings. The judges were Coterie residents and guests, sampling each dish and casting their votes for the winning duo. Each dish in the Chef Showdown incorporated Wholesome Crave Chana Masala Cauliflower soup, created by Chef Nischan as part of his charitable efforts to provide meals that support a healthier planet and equitable access to wholesome food. All Coterie communities across the country serve Wholesome Crave soup. This year’s winning team was Chef Chauhan and her sous-chef Walter Flamenbaum, a Coterie resident. The pair created their take on a walking taco with shrimp—which was not just tasty but visually attractive. “If a dish makes you smile before you taste it, that’s good,” said Flamenbaum, an NYC native, Columbia University- educated physician, and passionate home cook. “This experience was absolutely wonderful,” said Chauhan. “It was so fulfilling and so fun, and getting to work with Walter, and getting his sense of humor and pizazz—it was so incredible.” The other dishes in the running
QUARTERLY | Q3
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