by Meredith Lippard
Before our visit to Stafford Hill Assisted Living in nearby Plymouth, Laurie and I had no idea what to expect. Going into this event we had assumed the task of handing out magazines and sharing our seasonal story with residents and attendees. We were pleasantly surprised to discover the fabulous food samples, to learn about their dedication to serving local seasonal foods to their residents, and to tour the beautiful facility.
Along with Fedele’s Chocolates and Mayflower Brewing Company, both of Plymouth, the executive chef at Stafford Hill, Sean, treated us with bites of a fresh tomato and mozzarella salad, cucumber dill salad, and a fabulous seared scallop crostini with fresh goat cheese, spinach and a balsamic reduction.
The importance of Eat Fresh, Eat Local is a major attribute to this assisted living home as well as many other homes owned by the North Bridge Company. This is the first Taste of Stafford Hill that they have hosted and they did a wonderful job for the residents by including local tomatoes from Plato’s Harvest, mozzarella from Narragansett Creamery and fresh herbs from their own garden out back.
Sharing our story of eating fresh local food very much coincides with the idea behind this great home, and the residents were very enthusiastic about local food and enjoying it as well, including the beer samples of the fall collection from Mayflower Brewery (see and hear about the new Autumn Wheat here), dark chocolate raspberry truffles from Fedele’s, and the fabulous veggies and fresh orange juice of Guaranteed Fresh Produce and Dairy of Hyannis.
Remember to Inspire others to eat, cook and be local; encourage yourself and bring out your inner locavore.