Passavant Community is a senior-living complex in Zelienople, Pa., managed by Cura Hospitality, an Elior company. General Manager Barbara Ferguson, a former fine-dining chef, oversees Passavant’s dining program, which includes restaurants, retail outlets, catering and Cura’s newest initiative—Fresh at Home meal kits.
Listen as she describes the impact of this initiative and many of the other innovations she’s launched at the retirement community to engage both staff and residents.
Eggs in purgatory, happy hour bargains and too much spice
A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse
Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building
US Open chefs, Lebanese wines and khachapuri variations
Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing
Kaiseki menus, Detroit-style pizza and a West African chef's pop-up
Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries
The value of inviting loyal customers for a menu preview
Food holidays, restaurant weeks and the magic of long-standing operators
Hop water, matcha and prix fixe menus
Fieldtrip, potato cakes, restaurant merch and rice
Roast pig, ancient grains and Perkins' menu mission
Mushrooms, Malaysian food and Pizza Hut's new pie
Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves
Dan Kluger's newest restaurant, port pairings and Cheez-Its
Saucy nuggets, steak and sticker shock
Cardamom, caviar and other trends from the National Restaurant Show
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
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