Menu at The Clare Rivals Top Area Restaurants
Exquisite entrees including foie gras, tuna amuse bouches and truffle mousse with port jelly. Delicacies that you’d hope to find on the menu of the finest restaurants are less expected to be the standard fare at retirement communities. The fact is, there’s nothing standard about the dining services at The Clare since Brian Hughes became the department’s food and beverage director and Hagop Hagopian its executive chef earlier this year.
Hughes came to The Clare by way of Chicago area country clubs. His experience is a perfect fit he said, as The Clare perpetuates the same high standards. “We want to be even better than a country club, replicating if not improving upon the service, quality, ambiance…the elegance,” he said. “We’re similar in that The Clare and country clubs both cater to repeating guests who are selective and have high expectations.”
The Clare is in competition with the very best of the best Hughes explained. “Being in the Gold Coast means that our residents can step out for five-star dining within steps of our front door. That keeps us on our toes,” he said. “We provide the best quality of food and service because our residents can go anywhere within moments and get it.”
Hagopian who is trained in French cuisine, has been a chef for 15 years, and passionate about cooking for far longer. Even as a teen he admitted, he would skip school to stay home and watch cooking shows on TV while practicing perfecting his technique. “I’m always wanting to do the best possible product I can,” he said. “I love upscale, fine dining.” Hagopian has earned prestigious honors including recognition as a Leading Chef by Les Amis Escoffier Committee and a demonstration ice carver in Matsumoto, Japan.
Hagopian is committed to keeping selections as healthy as possible. “I prefer a lighter style of cooking. We use wheat berries, quinoa, Swiss chard and lots of different grains, he said. Hagopian’s skill eliminates the necessity of masking foods in heavy creams and sauces according to Hughes. Menu selections, which are always diverse, offer protein and seafood selections daily as either a la carte items, or three course meals.
Preparing more than 300 meals per day for refined palates can be a challenge. In their consistent effort to serve up the best possible cuisine to the residents of The Clare and their frequent guests, Hughes and Hagopian provide survey cards after each meal. “We ask them to rate their service, food and dining experience,” said Hughes. “Out of six possible stars, once in awhile a 5.5 sneaks in, but we’re almost all sixes, and we’ll get there soon!”
Not to be outdone by its exceptional dining services, The Clare’s amenities also include its incomparable location in the Chicago Gold Coast, beautiful apartments in the 53-story high rise with breathtaking view of the lake and city, extensive programming and activities, and complete continuing care should a resident’s health needs change.
“The Clare offers luxury living and we provide the amenities for it. It’s a complete package,” said Hagopian.
The Clare at Rush and Pearson is a continuing care retirement community in the heart of Chicago with incomparable lifestyle, amenities and the financial stability only a debt-free community can offer. The Clare is owned by Chicago Senior Care and managed by Life Care Services. For more information visit: www.theclare.com or call 312-784-8100.