Food News: October 3, 2007

Wednesday, October 03, 2007

By Ben Cannon

Jackson Hole, Wyo.-It is a rare day that Bob and Barbara Vandeburg miss lunch at the Senior Center of Jackson Hole.  Bob estimated the couple has been coming to the noon lunch for over 10 years, dining Monday through Friday and the normal once-a-month Saturday seating.

Like many of the frequent diners at the center, the Vandeburgs have a regular spot they share with the usual friends, who often sit at the same place around the table. “If we can beat them to it,” Bob joked.

For just $3 the center serves meals to Jackson’s 60-plus population that are often hot, always balanced and mainly low in fat.  For $7 it will feed anyone else who wants a plate full of food, milk, coffee and a dessert.

Executive Director Connie Owen said the center is not out to compete with Jackson restaurants but the community is welcome to have lunch (diners should RSVP by 10 a.m.), and they are especially welcome if bringing along a person in the 60-or-over demographic.

The center averages about 85 meals a day – that number drops in the off-season – which includes 25 “Meals on Wheels” served mostly to the homebound elderly. About 60 diners ate meals prepared by the center this past Monday.

Armando Perfecto is the head chef. Perfecto said he enjoys the warm familiarity with his regular clientele and the home-cooking approach to the center’s cuisine.  Perfecto has worked in the kitchens of some of Jackson Hole’s finer eateries such as the Amangani, Spring Creek Ranch and Stiegler’s.

“It’s a very different situation here,” Perfecto said while his small staff began to break down the kitchen after lunch on Monday. “The people here need a little more attention, but they’re really nice, they treat us good, and they like the consistency of the food.”
Monday’s menu featured Swiss steak, which, contrary to what its name suggests, has nothing to do with Alpine fare. “Swissing”  refers to a process for tenderizing cube steak, and is often prepared with a thick, brown sauce.

Perfecto’s version of the dish had carrots and a tomato base in a floury, almost stew-like concoction. Flavorful, fork-tender and hearty, the dish was served with steamed rice and came as a nice-sized portion. Not quite the bland offering one might recall from a memory of eating with grandma and her friends.

“This is not exactly your normal senior center,” said Owen, who emphasized that she did not intend the comment to seem derisive of other senior centers. With a menu that changes monthly and aims for quality, Owens seemed to suggest that the food is one part of maintaining a quality of life into the retirement years. “We like the food here to stand on its own,” she said.

The center’s dining program boasts a dietician, and recipes must adhere to dietary guidelines that incorporate reduced-fat ingredients and  high protein.
“We have the best cooks,” said June Heinbuch.

“All of the food is good,” said Bob Shervin, board president for the center, who on Monday sat at the same table as the Vandeburgs, “and it’s still the best meal in town for the price.”

The conservative menu features cafeteria-style staples but improves itself with fresh ingredients and hand-made preparations. This week will see chicken nuggets served with oven-browned Parmesan potatoes, spaghetti with French bread (baked in-house) and, on Friday, an early autumn feast of roast turkey, mashed potatoes and gravy, cornbread stuffing and pumpkin pie with a whipped topping.

Owen said the holiday spread should draw plenty of diners to the center because “They’re potatoes and gravy people.”

For more information or to reserve a seat at the table, call the Senior Center of Jackson Hole at 733-7300.

PERMALINK:
Food News: October 3, 2007 | Planet JH News Article: Restaurants And Dining

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