MAKING NEW HOLIDAY TRADITIONS
Communities’ holiday feasts turn into gatherings for friends, families
M any would agree that Thanksgiving is the most wonderful holiday of the year, specifically because of the feast it entails. As such, many of Houston’s local senior living communities plan a big meal for their residents who stay home for the holidays rather than going to their chil- dren’s homes. However, for many this isn’t because they don’t have relatives to share the holiday with; rather it’s because their friends and family members choose to visit them for the holiday and take part of the well-prepared Thanksgiving feasts.
Parkway Place is one such example that goes out of its way to make Thanksgiving Day special and enjoyable for its residents. Its Thanksgiving brunch buffet is open to residents and their friends and families, and usually features a pianist playing for guests’ entertainment.
“Many of the residents eat together because they consider each other to be family, and many family members also attend for a delicious meal on that day,” said Chelsi Smith, account executive, media relations, The Point Group.
Parkway Place’s Thanksgiving buffet features a meal with all the trimmings, including salads, fruit and cheese trays, boiled shrimp with cocktail sauce, a roast beef tenderloin carving station, turkey carving station, salmon, slow-cooked ham, fresh vegetables such as candied yams and
green bean casserole, and freshly baked desserts. “We recommend residents and their friends and families make reservations, as we serve more than 200 guests at this special event,” said Duane Davis, assistant food and hospitality director, Parkway Place. Parkway Place has a similar event planned for Christmas, which is set to include an employee gingerbread house contest, Christmas lights and decorated Christmas trees. The community even allows residents to submit their own recipes for the kitchen to try to implement into the planned holiday meals. “The season brings on a lot of joy to our residents; they look forward to the time to be with their families and friends, and we try to keep up tradition and make them feel welcome and give them the sense of the holiday season that they were used to before they came to live here,” Davis said. The Abbey at Westminster Plaza also gets into the Thanksgiving spirit with the help of its executive chef, Imrai Sanvicente, who worked at Bistro Le Cep restaurant in
Houston before coming to the community.
“At Bistro Le Cep, we used to have a large holiday celebration, so I have tried to carry over a similar menu,” Sanvicente said.
Sanvicente’s menu at the Abbey will feature an apple and squash bisque, salads, turkey with stuffing and gravy, roasted prime rib, green beans, mashed and sweet potatoes, breads and rolls, as well as desserts.
The Abbey expects about 50 percent of its residents to attend and bring guests.
Most bring one to four people with them, which ends up making for up to 150 attendees at the luncheon.
Lastly, the Buckingham takes full advantage of the Thanksgiving holiday to serve up a feast as well.
Its Thanksgiving luncheon often has a large turnout that requires the community to open up another room adjacent to its regular dining room, and this year, the newly opened tower will feature Thanksgiving dining as well.
Residents are strongly encouraged to make reservations to attend. The event space will be decorated for Christmas by then, and will likely also feature a harpist or pianist to play music for attending guests.
The planned luncheon will feature turkey, roast beef, and other entrees, as well as a variety of side dishes, desserts and beverages.
“Our residents really look forward to our holiday celebrations because this is their home, said Cathy Lightfoot, marketing director at The Buckingham.
“They are always excited to bring their bring their friends and families to the event.”