CULINARY EXCELLENCE BEGINS WITH FRESH, LOCAL AND SUSTAINABLY SOURCED

Fresh, locally sourced ingredients are the start. Then everything on the menu is prepared from scratch. And what comes to table is beautiful, nutritious, unfailingly delicious food — presented with flair!

Choose from fast-casual, casual, and fine dining experiences. Daily specials and seasonal favorites are featured.

Fabulous Dining is Senior Living Dining

A MENU THAT SATISFIES EVERY CRAVING

Ask about special dietary needs — or let us know when you want something a little different added to your plate. Just because it’s not on the menu doesn’t mean you can’t have it. Ask. We’re here to serve you.

SAMPLE OUR MENUS

COTTONWOOD

FOOTHILL

PINEHURST

WHAT WE BRING TO THE TABLE:

A culinary program that’s as good for the planet as our entrees are for residents — that’s our commitment. So, we rely on responsibly sourced ingredients and support local farmers. We reduce our carbon footprint with sustainable practices. And as for those who rely on good, healthy food for their well-being and joy, bon appetit!

SUSTAINABLE INGREDIENTS AT COTTONWOOD
SUSTAINABLE INGREDIENTS AT FOOTHILL
SUSTAINABLE INGREDIENTS AT PINEHURST
FARMER BROTHERS 2020 SUSTAINABILITY REPORT

FEATURED COMMUNITY COCKTAIL

The Ridge Foothill
cocktail
Bourbon Peach Splash
Bourbon – 1.5 ounce (adjust to your liking)
Peach Slices – 1 slice for garnish
Peach Preserve – 1 tbsp
Ginger Beer – 6 ounces

See What's Cooking


Keep up with our latest culinary news and events.


Pinehurst Chef Showdown: October 12, 2021

MEET OUR TEAM

Chesney King

Chesney King

Executive Chef, The Ridge Pinehurst

Chef Chesney is a classically-trained and award-winning chef who joined the Morrison team in 2013. He’s passionate about high quality ingredients and believes Colorado produces the best lamb in the world. He also thinks people who use utensils while eating chicken wings can’t be trusted.

Juan R. Sandoval

Juan R. Sandoval

Culinary Services Director, The Ridge Foothill

Born in Mexico and raised in Florida, Juan moved to Utah two years ago to further his career. He received a Bachelor’s Degree in Hospitality and Tourism Management from Florida Atlantic University. While this is his first job in senior living, both luxury resorts he previously worked in received Forbes Five-Star awards. He hopes to bring that same attitude and attention to detail to The Ridge Foothill’s culinary department. He focuses on building a team that collaborates under pressure and works together to create common goals to ensure our residents have the best possible dining experience. His can-do attitude and strong work ethic keep him moving forward to reach goals in an effective and timely fashion.

Jackie Pappas

Jackie Pappas

Culinary Director, The Ridge Cottonwood

A Utah resident for more than 30 years, Jackie has refined her culinary expertise through positions in various verticals in the industry from food manufacturing to restaurant management to being the Catering Chef at the Utah State Capitol. A “foodie” herself, Jackie knows that great food is the best way to get to residents’ hearts. Jackie is personable and genuine and will work hard to keep residents happy. She holds an Associate in Applied Science in Culinary Arts and Hospitality Management from Salt Lake Community College’s Culinary Institute. Friends and family are important to Jackie and she loves spending time with them when not at work.

WANT TO LEARN MORE?

COTTONWOOD — HOLLADAY, UT
FOOTHILL — SALT LAKE CITY, UT
PINEHURST — DENVER, CO

 

Use the form below to learn more about our dining venues and commitment to resident satisfaction at each of our communities.