By Carolyn Ives
RETIREMENT COUNSELOR

“What’ll it be for you tonight, Carolyn?” asks my waiter. “We have honey lime mesquite chicken on the menu, and it really looks tasty.”

“Well, let’s see. I think I’ll start out with your carrot and coriander soup. Then the tossed salad and that fancy chicken you told me about. How about some asparagus—it’s fresh and in season. And I’d like Lyonnais potatoes, too,” I say.

Then, when it is time for dessert, I order a piece of sweet potato pie right off the Smart Sweet Dessert menu. Once again, Chef de Cuisine Terry Shuster, has done an outstanding job to create a delicious dining experience.

It sure sounds like I am eating in an expensive restaurant. Actually, I am ordering off a typical daily menu at Fox Run, where I was dining once again with friends in the Fireside restaurant. It is just another terrific meal you come to expect from Terry and the folks on the dining staff at Fox Run.

Terry goes out of his way to find the freshest ingredients and comes up with menus that are really delicious, but are also good for you. For instance, on another night veal cacciatore, chicken breast with ginger sauce, baked haddock, and an old favorite, roast turkey with dressing, are all on the menu.

“Planning meals for the people at Fox Run is really exciting for me because they really know good food and appreciate our effort to make their meals special,” says Terry.

Dolores Grose, who moved to Fox Run from nearby Farmington, is chairperson of the Dining Committee. “We are the sounding board on the menu for the people here. We know what folks like and dislike, and we work with Terry to adjust the menu accordingly,” she says.

“We had meatloaf on the menu, but people kept telling us theirs was better. We took it off the menu; but it’s back now with a new recipe, and it’s one of Fox Run’s all-time favorites,” Dolores goes on.