Dining at Rose Tree Place

Dining at Rose Tree Place isn’t what you’d expect from a 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? How about cooking demonstrations and a menu that regularly features lobster and filet mignon? This isn’t a dining room in a retirement community, this is an evening spent at one of your favorite restaurants!

Not in the mood for a sit down meal?  Don’t miss Chef Camacho’s Farmer’s Market – pick up your favorite produce, fried chicken, hand-selected cold cuts and so much more – and make them just how you like in the comfort of your own kitchen!  You can always stop by the Newport Lounge for a quick bite or a coffee to go. Have a seat and linger a little longer with your favorite newspaper or catch up with a friend. At Rose Tree Place, the choice is yours.

Whether you prefer fine dining or quick and casual, one bite 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 Camacho show off her culinary skills.

Meet Chef Camacho

Meet Chef Christina Camacho, the woman behind the flavors at Rose Tree Place! Christina Camacho is our Executive Chef and Food Service Director and we're excited about her passion for food and our residents. A graduate of Johnson and Wales Culinary University, Christina has worked in several restaurants and hotels as a chef and consultant. Under her leadership as Director of Operations, companies like Amazon Cafe, Dunkin Donuts and Bucks County Coffee Company grew from a hand full of units to over 100 units.

Here at Rose Tree Place, she loves the challenge of keeping our menus fresh, seasonal, delicious and creating fantastic meals for our residents every day. Her favorite chefs are Jamie Oliver and Bobby Flay and yes, she is ready for an epicurean throw down!"

Chef's Recipe - Salmon with Pineapple Salsa

Salsa:
2 Red onions, diced ½ inch
1 Pineapple, cored, peeled and diced ½ inch
1 Red pepper, diced ? inch
3 Tbsp Minced fresh cilantro
2 Tbsp Lime juice
1 Tbsp Honey

Combine all ingredients, cover and refrigerate at least 1 hour.

2 Tbsp Lime juice
2 tbsp Olive oil
½ tsp Ground cumin
12 (4 oz) Salmon filets

Combine lime juice, olive oil and Cumin (do not emulsify). Brush filets with mixture.

Broil 1 to 3 minutes per side. Plate and top with salsa.