NewBridge Culinary Corner
Click here for access to the Centro dinner specials
Click here for access to the Nosh dinner buffets
On Saturday July 19th the entire culinary team is gathering for a special training event dubbed the “Culinary Olympics”. The main tenants of this event are education, teamwork and friendly competition. In order to allow our staff to participate Centro will offer a buffet menu for dine in dinner service that evening. To go orders are still available from the regular dinner menu if placed by 2pm as usual. Thank you for your consideration.
The new Centro summer dinner menu launches Monday July 21st. The new menu will be presented on the Thursday July 17th resident zoom chat and will be available for a sneak preview on the dining website as soon as it is finalized. As a reminder, Centro will be closed for Lunch on Monday July 21st for preparation and training of the new menu.
We have heard some feedback and reminiscing about the way the wine down gatherings used to take place so we are planning a special “retro” wine down for the month of August. Please note that there is not a wine down scheduled for the month of July as we prepare for next month’s event.
Have you joined us in Nosh lately for dinner? Some upcoming buffet themes for next week include fish night on Wednesday (similar to the good old days we sauté the fish in front of you) and Mediterranean night on Thursday (try some Keftedes and Grilled Branzino). As a reminder the buffet nights are your choice of self-serve or seated service and we invite you to come down and dine with us soon.
Centro is a casual upscale restaurant serving our independent living community located on the second floor. Reservations may be required click on Centro for more details.
Our kosher restaurant offers delicious lunch offerings as well as full dinners. Great for outdoor dining in the summer!
Meadow View is a full service restaurant serving the assisted living community breakfast, lunch, and dinner in a warm atmosphere adjacent to NewBridge’s lush meadow.
The Bridge Market
Need something to eat quick and on the go? For your convenience we recently added freshly prepared “grab n’ go” snacks and meals in the store adjacent to Nosh. Offerings include breakfast items, healthy snacks, sweet treats plus soups & salads. We invite you to check it out and look forward to your feedback.
Dining Elevation FAQs
We hope these answers are helpful during this transition.
Meet Rhylie, Executive Sous Chef
Rhylie Hodnett recently joined our team as the new Executive Sous Chef here at NewBridge. A Johnson and Wales graduate Rhylie has been cooking for over 20 years starting in his family restaurant. He enjoys travelling and cooking all types of food and while he doesn’t have a favorite cuisine, he definitely enjoys tacos and fruit. Favorite hobbies for Rhylie include cooking (no surprise there), listening to music and working out. In addition, when he is not cooking or exercising, he can be found spending time with family. His favorite sports teams are a mixed bag, Celtics for basketball and Eagles for football. (You can guess which team we also endorse). Please help us in welcoming Rhylie to our campus and say a quick hello when you see him in the restaurants.
Resident Recipe Corner.
If you know Newbridge, you know that our resident population includes some pretty amazing cooks. We’re excited to showcase our first resident recipe from Dorrit Senior. A little-known fact: Dorrit used to bake for a high-end restaurant owned by her son.
“My son called me one night and said ‘Mom, my baker isn’t working out. Can you just come in and bake a few desserts?’ I thought, ‘Why not?’ The rest is history! I baked their desserts for another five years,” said Dorrit.
“This recipe is from my cookbook I co-authored with Rolce Redard Payne named ‘Cooking with Fruit.’ I love stone fruits and we are almost in that season. Peaches of course are here now. This is one of my favorites and I hope you like it,” she said.
Meet the Dining Team Members.
Adriana Vasquez,
Restaurant Manager
Patrick Goyau,
Executive Chef
Thomas Roberts,
Sous Chef
Chelsea Cromwell,
Operational Events Manager
Eileen O’Donoghue,
Assistant Director of Food and Beverage
