Each year, Senior Living Residences hosts a Top Chef Cook Off competition and chefs from across our assisted living communities compete to create recipes celebrating the cuisine, art and culture of countries around the world for our very popular Grab Your Passport Program.

This year’s event was one to remember, with bold dishes, unique flavors, and exciting cuisines from around the world! Amidst some fierce competition, a few chefs stood out for their authenticity to the traditional dishes, alignment with the Brain Healthy Cooking Program, stunning presentations, and indulgent desserts. With these award-winning recipes, you can feel like a Top Chef right in your own kitchen!

Top Chef

Chris Marsh’s Tunisian Lamb Stew

Grounded by the fiery spices of North African country Tunisia, this mermez, or lamb stew, also incorporates chickpeas for a healthy dose of plant-based protein. The tenderness of the lamb, combined with the bold seasonings, savory olive oil, and acidity of the tomato, earned Chef Marsh, from Armbrook Village in Westfield, MA, the Top Chef Award. 

Taste & Appeal

Lee Colon’s Croatian Roast Pork

Chef Lee from Methuen Village in Methuen, MA crafted this hearty main course that is inspired by the Mediterranean country of Croatia. It is roasted in the oven for hours, resulting in tender meat and crispy skin. This dish is packed with protein and flavor and pairs well with a tart and acidic side dish, such as sauerkraut!

Authenticity to Assigned Country

James Pijewski’s Moroccan Chicken & Raisin Tagine

Take a trip to Morocco with this traditional chicken stew! Chef James represented Nashoba Park in Ayer, MA to serve up this incredible dish. Packed with anti-inflammatory nutrients from the cinnamon, ginger, and other warming spices and complete with lean protein from the chicken, this dish maintains its ties to its country of origin while bringing a Brain Healthy twist.

Adherence to Brain Healthy Cooking

Emerson DaCosta’s Portuguese Seafood Stew

The fresh and briny mix of shrimp, clams, and scallops in this dish paired with the flavorful broth make for a delicious and brain healthy meal that transports you to the oceanside. Prepared with care by Chef Emerson of Concord Park in Concord, MA, nutrients from the lean seafood are the key to boosting health and wellbeing!

Fan Favorite

Patrick Kennedy’s Yakisoba Noodles 

Chef Patrick of Cape Cod Senior Residences in Bourne, MA was honored to be named the fan favorite dish by the attendees for this recipe. The star of this Japanese noodle dish is the tangy, sweet, and savory sauce. Packed with vegetables and greens for crunch and nutrients, this plate won’t disappoint.

Best Dessert

Harrison Starkweather’s Vanilla Blueberry Crème Brûlée

Rich with egg yolk and cream, this French dessert is lightened up with coconut sugar and tart blueberries for a delicious after-dinner treat. No wonder Chef Harrison of Standish Village in Dorchester, MA won the Best Dessert award! The luscious texture and crunchy topping will have you reaching for seconds.

Best Presentation

Jean Foster-Spillane’s Tourtière

Hailing from Québec, this French Canadian-inspired meat pie is traditionally made with pork, but this leaner version incorporates ground turkey and replaces salt with cinnamon, cloves, and nutmeg for a brain healthy twist. Chef Jean of Cornerstone at Hampton in Hampton, NH also wowed the judges for her beautiful presentation!