By Laurie Whittier
THE ERICKSON TRIBUNE

What do herb-roasted leg of lamb, shrimp and scallop fettuccini, prime rib, chicken Alexander, and tortilla-crusted tilapia have in common? They were all on an Erickson community’s menu during one week this fall.

Having menu options like this is just one example of how Erickson residents enjoy a higher level of retirement living than most would expect, says Tanglewood Creek Director of Sales and Marketing Jason Longwell.

“We set the bar a little higher in lots of ways— including dining,” he says.

Freedom of choice
Like all Erickson communities, Tanglewood Creek will have two dining options in the clubhouse—one featuring table service and another with a café-type setting with additional freshmade options like wraps, burgers, salads, and other quick and tasty items.

“Other communities tend to off er one or two meal choices over and over, and they usually don’t offer much in the way of taste, flavor, or texture,” says Longwell. “Our sit-down restaurant will feature five gourmet entrées that change each day, along with a variety of sides and desserts.”

Taking variety one giant leap forward, Erickson menus also feature low-fat and low-salt “Healthier Choice” entrées, gluten-free dishes, and sugar-free “Smart Sweet” desserts that fool even the most discriminating palates.

Since residents get one meal a day included in their monthly service package, they can dine out daily without breaking the bank, says Longwell. And restaurant patrons don’t have to shell out anything extra after their meals. “There’s no tipping at Erickson communities, so more money stays in our residents’ pockets,” he says.

Ingredients of innovation
Quality sets restaurants at Erickson communities apart from others, says Erickson Executive Chef Marcus Cordova. “For one thing, we use fresh seafood in our entrees—never frozen,” he says. And they use only choice cuts of beef.