By Laurie Whittier
THE ERICKSON TRIBUNE

Years ago John Erickson shattered the humdrum image of mealtime at a retirement community—opting instead for a restaurant-style atmosphere where guests pick and choose from a variety of fresh, flavorful entrées.

A real restaurant
When hunger strikes at Wind Crest, there’s no need to make reservations or battle traffic. For breakfast, lunch, or dinner, a table is waiting at either the Fireside Restaurant or the Fly’n B Café.

“We’re always greeted with a smile,” says Robert Weber, who enjoys the restaurant nightly with his wife Grace. “It’s like eating on a luxury cruise ship.”

The nightly changing menu at the Fireside features tantalizing entrées, soups, sides, and desserts that are likely to take visitors by surprise.

The menu offers creations like Thai chicken skewers, Southwest tri-tip with chimichurri sauce, Seafood Newberg with shrimp and scallops, and grilled lamb chops with mint jelly. Even longstanding favorites like baked fish and roast pork get a fresh twist, presented as tortilla-crusted tilapia or cider and maple-glazed roast pork tenderloin.

And the tasteful spread at the Fireside Sunday brunch provides the opportunity  for community members to catch up with friends, children, and grandchildren, who are always welcome for meals on campus.

Special diet? No problem!
Those with special dietary preferences or needs are accommodated with daily Healthier Choice entrées containing no added salt or saturated fat and Smart  Sweet desserts with no added sugar.

“Most people can’t distinguish between Smart Sweet desserts and ones made with sugar,” says Wind Crest Director of Dining Services, Claire Menefee. “So far, the cakes seem to be the most popular—especially the lemon, strawberry cream, and chocolate cream cakes. But the pies are wonderful too.”