Food preparation can take a toll on you, especially in old age. If you are facing trouble daily going grocery shopping, portioning meals, preparing food, and cleaning up afterward, you can find ease in an active living community in Victoria County. There are many senior-catered dining options you can find daily and every dish is prepared by an in-house chef. The chef is more than happy to accommodate any dietary requirements and special requests that you may have. Learn more about how you can enjoy southern-style dining when you retire in a senior residence.
Senior Living Catered Dining
Residents of an active living community are treated to delicious, freshly made meals every day. They get to indulge in daily selections from around the world, as well as regional delicacies, local favorites, and even tailor-made dishes for those with dietary restrictions.
You can give yourself a little bit of a break by trying some sweets too. Share humorous tales with your new neighbors and enjoy the company you are with as much as the food that brought you together. And this is the essence of an active living community’s one-of-a-kind eating atmosphere.
Southern-Style Dining in Active Living
A typical Southern meal consists of pan-fried chicken, greens (such as mustard, collard, poke sallet greens, or turnip), field peas (like black-eyed peas), cornbread or corn pone, mashed potatoes, sweet tea, and a pie with the most popular being sweet potato, chess, shoofly, pecan, and peach, or cobbler for dessert which can be blackberry, peach, sometimes apple in Kentucky or Appalachia.
Other Southern dishes include grits, hushpuppies, country ham, beignets (in the Gulf South), Southern-style succotash, brisket, chicken fried steak, meatloaf, buttermilk biscuits which can be served with jelly, butter, fruit preserves, gravy, honey, or sorghum molasses, and pimento cheese, boiled or baked sweet potatoes, fried catfish, pit barbecue, fried green tomatoes, macaroni and cheese, okra, and bread pudding.
- Barbecue
An Alabama specialty known as “white barbecue sauce” is created from mayonnaise, pepper, and vinegar and is frequently served with chicken that is smoke barbecued.
Unique to South Carolina, “yellow barbecue sauce” has a mustard basis and its origins can be traced to the region’s mid-1700s huge immigration of Germans.
- Fried Chicken
Fried chicken is one of the most well-known exports from the area. Contrary to their English counterparts, who boiled or baked chicken, it is thought that the Scots and subsequently Scottish immigration to various southern states had a custom of deep-frying chicken in fat. This leads to the Southern side having a strong tradition of simmering, frying, and sautéing meats in a skillet.
- Vegetables
In the South, meals can occasionally be served entirely of vegetables, with only a small amount of meat used in the cooking. White or brown beans served with a mixture of greens cooked with a little bacon are known as beans and greens and are a common Southern dish. The customary greens for such a dinner are turnip greens, which are prepared with some diced turnips and some fatback.
Besides beans and cornbread, other low-meat Southern dishes include Hoppin’ John and pinto beans stewed with ham or bacon.
