Suzanne talks with Tracey Harvey and Chef Ray Canos, Culinary Director at Cadence Kent-Meridian in Kent, Washington. Ray runs the dining program and provides an overview of meals at the community.

For example, on the day the interview was recorded, breakfast was Eggs Benedict and the soup of the day was bean and bacon. Lunch was chicken quesadillas with homemade guacamole, homemade fresh corn salsa. Dinner was Chinese themed: grilled chicken teriyaki with jasmine rice, beef and broccoli with noodles, steamed bok choy and sauteed cabbage, with homemade lemon blueberry cake for dessert.

Learn more about Cadence Kent-Meridian and Tracey Harvey.

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