We offer a flexible dining plan featuring deliciously prepared and served meals in our main dining room. Breakfast is served restaurant-style, where residents can choose from a la carte items as well as from a featured daily menu. Our buffet luncheon features items from a seasonal menu cycle, enhanced by special chef’s selections. Soups made from scratch, fresh-baked desserts, ice cream, and fresh seasonal fruit, greens and vegetables are always available.
At dinner we provide formal table service or a casual self-serve buffet, with a menu that changes daily. Wines and hors d’oeuvres complement dinner three nights a week.
Chef Chris has been with Redwood Terrace since 2011. He previously has worked at Koi Las Vegas and LAVO Las Vegas. He got his start working in local restaurants and at the student cooperative while earning his bachelor’s degree at UC Berkeley.
Q: What do you enjoy most about working at Redwood Terrace?
A: I enjoy the immediate feedback. It’s easy receiving praise or criticism in Las Vegas or New Orleans, but we cook for a constant clientele. All of our masterpieces and missteps better prepare us to serve our residents
Q: How would you describe your cooking style?
A: I am patient. If you start with a positive and effective plan, the rest falls into place. Senior living requires diligence which seldom translates to speed.
Q: What’s your favorite item on the menu?
A: My favorite is our breaded veal with wilted arugula and grape tomatoes with a lemon vinaigrette. It’s simple and light.
Q: What do you like to cook at home?
A: We eat a lot of Mediterranean food at home, which allows me to practice many different cuisines. They’re mostly well received, even by my six-year-old son.
Q: What’s a tip or technique you use in the kitchen that people may not know about?
A: Whenever you’re cooking with sugar, you can add a bit of white pepper. This elevates the sweetness, so you are actually able to use less sugar in your dish.
See how delicious life at Redwood Terrace can be.