Dining at Blue Bell Place

Dining at Blue Bell Place isn’t what you’d expect from an personal care community.

In fact, we think you’ll be amazed. Do you expect your meals to be prepared by a skilled Chef in whites? Graciously served by friendly staff with impeccable attention to detail? This isn’t a dining room in a retirement community, this is an evening spent at one of your favorite restaurants! Of course, you can always prepare a snack or a light meal in your apartment, just how you like it.  At Blue Bell Place, the choice is yours.

Whether you prefer fine dining or quick and casual, one bite at Blue Bell Place and you’ll notice the difference. But don’t take our word for it, tasting is believing. Join us for lunch or one of our monthly themed dinners and let Chef Magee show off his culinary skills.

Meet Chef Magee

Kerry Magee is our Chef and Food Service Director here at Blue Bell Place, and has been since we opened over seven years ago. In fact Chef Magee help set up our kitchen and was here to welcome our very first resident.

Chef Kerry has been cooking for over 29 years. He received his training at the “Beef & Oyster House” in Salem, Mass., where he mastered in Seafood and French cuisine. He then moved to Manchester, N.H. where he worked for 14 years as the Chef and Kitchen Manager of the famous “Mayflower Restaurant”.

Always fascinated with the senior population, he decided to enter into health care. Chef Magee joined Fitz, Vogt. & Assoc. in 1996, as the Food Service Director of a private nursing community in New Hampshire. In a year he felt confident in his new role and decided to join the world of personal care. It was then he realized that making delicious and nutritious meals for seniors would be a rewarding and creative career choice.

Chef Magee transferred to the mid Atlantic region in 2001 to transition four personal care residences to the Fitz Vogt food standard. Once that was accomplished, Chef Magee came here to open our community. To this day, Chef Magee still welcomes that first resident daily with a very special bond built over the years.

Sauteed Tarragon Chicken w/Fresh Pears

Ingredients:
2 lbs Chicken Tenders
1 med. White Onion
½ lb Portabello Mushrooms
½ cup Butter
2 to 3 Bosc or Anjou Pears
1 cup Marsala Wine or Sweet Wine
4 sprigs Fresh Tarragon

Chop Onions and set aside. Slice mushrooms and set aside. Melt butter in frying pan on low. Add chopped onion and cook until translucent. Add sliced mushrooms into the pan and sauté for 5 minutes. Add chicken tenders and marsala wine to the pan. Cover and simmer on medium for 12 minutes. While dish is cooking, peel and core the pears. Cut pears into thick slices lengthwise. Chop tarragon. Uncover skillet and turn over chicken tenders. Add pears and tarragon to the pan. Cover and simmer for another 6 to 10 minutes. Once dish is done, add a little fresh ground pepper.