If your idea of the food served at a senior living community is canned peas and applesauce, you might be in for a flavorful awakening. With millions of Boomers and other retirees seeking an active lifestyle and first-class amenities as they age, many upscale senior communities like Harbor’s Edge, situated on the Norfolk waterfront, are offering residents freshly prepared dishes that would be right at home on menus crafted by the best chefs at your favorite restaurants.
At a recent lunch meeting at Harbor’s Edge’s River Tower Bistro, I was delighted to find a Build Your Own Poke Bowl option offering a choice of base (sushi rice, rice noodles or romaine lettuce), protein (tuna, salmon, shrimp, tofu or chicken), and a variety of veggies, edamame, seaweed salad and sauces like sweet soy, sesame ginger and ponzu. Our server returned with a beautiful, brightly colored bowl resplendent with my selections, and it was perfectly light, delicious and satisfying. Diners can also ban the bland with sandwich options like the Hot Honey Chicken, Orange Duck Bao Sliders and NOLA Muffuletta.
But lunch is just the beginning (well, technically the middle) at Harbor’s Edge, which has multiple dining options featuring nutritious eats, including choices for a variety of dietary needs and culinary preferences—from casual to fine dining. There are even five-course, chef-prepared meals served with perfectly paired wines in their Harbor Room. While dining services are reserved for residents, invited guests are welcome to join them. Time to make a foodie friend at Harbor’s Edge.
Learn more at HarborsEdgeNorfolk.com.
Leona Baker
Leona Baker is the former Editor-in-Chief of Coastal Virginia Magazine. She is a writer, creative, communications professional, food freak, news junkie, nature and travel lover and mom. She holds a degree in English from James Madison University and a degree in Dance & Choreography from Virginia Commonwealth University. She previously served as Senior Copywriter for Spark 451, Director of Marketing & Communications at Virginia Wesleyan University, and Senior Editor of Port Folio Weekly.
