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So far Oakmont Senior Living has created 133 blog entries.

July 8, 2020

Watermelon Granita


Total Yield: 18 Cups Shelf Life: Up to 5 Days Total Time: 5 Hours Recipe By: Andrew Moret Director of Culinary Oakmont Management Group Ingredients 6 Cups Watermelon Diced (about 1 Large Watermelon) 8 Basil leaves plus Small Leaves to Garnish 3 Limes Zested and Juiced 1/3 Cup of Sugar 1 Pinch of Salt Preparation: 1. Combine all ingredients in a bowl, toss while squeezing the mixture with your hands. You want to bruise the basil to release the essential oils. 2. Let mixture sit for 10 minutes. 3. Blend mixture in a blender or food processor. 4. Pass mixture through a sieve into a large casserole dish (the larger the surface area the quicker it will freeze and the easier it will be to fluff). 5. Place dish in freezer and let freeze for 4 hours. 6. Once the mixture is frozen with a fork scrape the top in short strokes, it should start to fluff and create a light pink snow. If the Granita starts to melt, put back in the freezer for another 30 minutes and repeat. 7. Once all scraped and fluffy, serve in ice cream dishes and garnish with small basil leaves. 8. Serve immediately.

Watermelon Granita2020-07-10T18:38:43-07:00

June 29, 2020

Complete Transformation’: Oakmont Senior Living Pivots to Health Care in Covid-19 Strategy


The Covid-19 pandemic has prompted a regional senior living provider to reevaluate its value proposition and pivot its operations and marketing. That company is Oakmont Senior Living, a Windsor, California-based provider with 31 communities throughout California and Nevada. The provider, which traditionally focused on high-end amenities and services, found itself in unfamiliar territory when Covid-19 turned the senior living industry on its head, according to Matt Stevenson, Oakmont’s COO. “Pre-Covid, our value proposition was the luxury of a highly amenitized building, hospitality, renowned five-star dining experiences, amenities like massage rooms, fitness centers, pool, spa and sauna … and that’s what enticed many seniors to move into our community,” Stevenson told Senior Housing News. “Covid shifted the value proposition completely.” Oakmont recognized that the old way of selling luxury senior living wouldn’t cut it in the middle of a disruptive pandemic that had residents sheltering in their rooms. So, the company tried something new: making health care, safety and sanitization its primary value proposition to prospective residents and their families. “It was a complete transformation of our sales process,” Stevenson said. That change in sales and marketing was backed up by a sizable investment in clinical care, including setting up a multi-discipline task force aimed at getting all of the company’s stakeholders involved in the Covid-19 mitigation effort, converting some of its senior housing units to quarantine rooms, linking up with a laboratory and hiring a medical director. And while marketing that new focus on health care was a tough [...]

Complete Transformation’: Oakmont Senior Living Pivots to Health Care in Covid-19 Strategy2020-07-01T11:27:49-07:00

Despite COVID-19, California senior living operator still on track to open five new communities


As the COVID-19 pandemic began to affect the country in early March, Windsor, CA-based Oakmont Senior Living recognized that many seniors not living in supportive environments might be struggling with access to everyday essentials such as food, medication, healthcare, transportation and rehabilitation. To help address this, Oakmont, which operates 25 stabilized communities throughout California and 11 communities at various stages of lease up, worked to implement safety protocols that would allow the operator to continue to move in residents who had an immediate need for services, while keeping the safety of their residents and team members a top priority, according to Crystal Robinson, chief marketing officer at Oakmont Management Group. “At the onset of the pandemic, we assembled a multi-discipline task force, hired a medical director to work with the local health authorities and guide our everyday decisions, and our move-in protocols called for enhanced screening, COVID-19 testing and mandatory quarantine, among other safety measures. With these protocols in place, we didn’t need to restrict move-ins and were able to continue to serve those in need,” Robinson told McKnight’s Senior Living. These protocols have allowed Oakmont to maintain a portfolio occupancy of more than 91%, even during the pandemic, Robinson noted. In addition, although the operator has experienced a net decline in occupancy of 310 basis points across its stabilized operating portfolio since March, she said the firm has been experiencing occupancy growth across the portfolio in June, with month-end portfolio occupancy projections surpassing 93%. The firm also is still on track [...]

Despite COVID-19, California senior living operator still on track to open five new communities2020-07-01T11:27:12-07:00

A Best Friends Approach to Memory Care


By David Troxel, MPHDementia care is challenging in the best of times.  How do we cope when the new normal is “dementia care at a distance?”In general, the recipe for excellent care is to keep the person living with dementia as healthy as possible, while at the same time surrounding him or her with friendship and meaningful activity. Socialization, in many ways, becomes the treatment for dementia, reduces dementia-related behavior, and helps the person feel safe, secure and valued.    I call it, “being a best friend” to the person with dementia.Here are some best practices followed by the talented and caring staff at Oakmont (even during this time of a pandemic) and ones you can also embrace:Use information from the person’s Life Story throughout the day to foster connections and trust: If a resident at Oakmont grew up in New Orleans, team members know and use this information to offer him some hot sauce with his meals and play some jazz for him in his room. When you are communicating with your family member (even by Zoom) bring up past successes and favorite subjects, “Dad, I can’t believe you won the Teacher of the Year Award five different times. You are really a hero!”Show your emotions: As words fail, the person with dementia becomes more sensitive to emotions.  Oakmont’s team members working in memory care smile, offer compliments, and naturally demonstrate warmth and affection. When you are talking with your family member, do the same!  To paraphrase Maya Angelou, [...]

A Best Friends Approach to Memory Care2020-06-19T11:14:06-07:00

Fiery Pickled Pickle & Korean BBQ Beef Short Ribs (Kalbi)


Korean BBQ Beef Short Ribs (Kalbi) Total Yield: 3 Lbs Beef Short Ribs Shelf Life: Up to 2 Days Total Time: 1 hour 30 mins Recipe By: Rachelle Reyes @ Oakmont of Chino Hills Ingredients 2 Lbs Beef Short Ribs Korean Style Marinade 1 cup cup Soy Sauce 2/3 cup Water ¼ cup Mirin (Rice Wine) 1/2 cup Coke or Sprite ¾ cup Brown Sugar 2 tablespoon Sesame Oil 1 teaspoon granulated ginger 1 teaspoon granulated garlic 2 Kiwi peeled and mashed 2 green onions thinly sliced Preparation: 1. In a bowl, whisk all marinade ingredients 2. Transfer short ribs in a large re-sealable bag 3. Add marinade and seal the bag pressing all the excess air out 4. Shake the bag until the beef is evenly coated with marinade 5. Refrigerate for about 30-45 minutes 6. Heat your charcoal or gas grill to medium-high heat 7. Drain excess marinate off the beef 8. Using a pair of tongs carefully lay the short ribs on the grill 9. Grill short ribs about 3-4 minutes on each side or longer depending on your desired doneness 10. If desired, garnish with thinly sliced green onions Pro Tip For best tasting Short Ribs, marinate overnight. Fiery Pickled Pickle Total Yield: 1.5 pints or 2 Drinks Shelf Life: 2 weeks in the refrigerator Total Time: 10 mins Recipe By: Nathan Knight Ingredients: Base 1 C Dill pickle brine 1 Tsp mustard seed 1 C tonic water 1 [...]

Fiery Pickled Pickle & Korean BBQ Beef Short Ribs (Kalbi)2020-06-19T11:02:09-07:00

Chilled Ahi Tuna Poke Bowl & Cucumber Melon Spiked Agua


Cucumber Melon Spiked AguaTotal Yield: 48oz or 6 DrinksShelf Life: Until Ice MeltsTotal Time: 20 minsRecipe By: Daisy HernandezIngredientsBaseCantaloupe simple Syrup (1 cup of Water, 1 Cup of Sugar, 2cups of Cantaloupe)5oz of chopped Cantaloupe4oz Cantaloupe Simple Syrup16oz waterGarnish5oz Finely diced Cantaloupe5oz Pealed finely diced CucumberCucumber CoinsDrink8oz of Hendrik’s Gin or (your Favorite Gin)24oz IcePreparation:Base1. Simple syrup: Bring 1 cup of water to a boil add 1 cup of Sugar until melted and let cool2. Place the 2 cups of Cantaloupe pieces in a blender. Blend until very smooth. Strain the puree through a medium strainer. Combine the simple syrup and Cantaloupe Puree into Airtight container. Cover and refrigerated overnight3. Combine 5oz chopped Cantaloupe and 2oz water in a blender and blend until smooth.Drink1. In a 48oz Pitcher fill ½ way with Ice2. Add 3oz finely chopped cucumber3. Add 3oz finely chopped Cantaloupe4. Pour the blended Cantaloupe puree5. Add 4oz Cantaloupe Simple Syrup6. 16oz water & stir well7. Top of with a Cucumber Coin8. Enjoy!Chilled Ahi Tuna Poke BowlTotal Yield: 8 PortionsShelf Life: For Best Results Serve ImmediatelyTotal Time: 45 minutes – 1 hourRecipe By: Chef Juan Bautista@ Oakmont of SegoviaIngredientsChilled Ahi Tuna Poke BowlMarinade½ cup Soy Sauce4 tsp Rice Wine Vinegar4 tsp Sesame Seed Oil2 tsp sugar2 tsp Fresh Grated Ginger2 tsp Fresh Lemon Grass (Finely Minced)Red Pepper Flakes (To Taste) A Pinch Should Be Enough6 Each Green Onions Thinly Slices (2 Each Thinly Sliced For Garnish)4 tsp Toasted Sesame Seeds (2 tsp For Garnish)2 LB. [...]

Chilled Ahi Tuna Poke Bowl & Cucumber Melon Spiked Agua2020-06-04T12:57:24-07:00

May 22, 2020

Chef Rina’s Veggie Spring Rolls with Homemade Peanut Dipping Sauce


Chef Rina’s Veggie Spring Rolls with Homemade Peanut Dipping SauceChef Rina’s spring rolls are easy to make and very versatile. They are great as a meal, snack or appetizer and can be customized to fit your palate. With fresh veggies and herbs as the star of this recipe, these will become your favorite, too.Total Yield: 8 Spring RollsShelf Life: 4 Hours maxTotal Prep Time: 15-30 MinsRecipe By: Chef Rina Younan, VP of Culinary at Oakmont Senior LivingTools neededKnifeCutting BoardSmall Mixing Bowl9inch vessel (casserole dish)IngredientsSpring Roll Filling8ea Rice Paper Spring Roll Wrappers1C Shredded lettuce or green cabbage1ea Red Bell Pepper – Julienned1ea Cucumber – Peeled and cut into 2inch long sticks (8ea)1ea Carrot – Peeled and shredded – enough for 8 rolls1ea Mango – Peeled and cut into sticks or cubes – enough for 8 rolls16 leaves of Mint16 leaves of Basil1 pack Glass Noodles or Rice Noodle (or spaghetti) Cooked, Tossed in Noodle Sauce & Cooled – Divided into 8 portions1pack Tofu – Cut into 8 Sticks9inch wide vessel filled with warm waterNoodle Sauce1Tbs Sesame Oil1Tbs Chili Garlic Sauce- Optional2Tbs Tamari Sauce or Soy SaucePeanut Dipping Sauce½C Peanut Butter Unsweetened2Tbs Tamari or Soy Sauce1Tbs Rice Vinegar2Tbs Brown Sugar (Omit if Peanut Butter is sweetened)2tsp Chili Garlic Sauce1Tbs Lime Juice3cloves Garlic minced1Tbs Ginger Root grated2Tbs Warm WaterMix in a blender or in a bowl with a whisk until smooth and combined.To build spring roll;1. Place spring roll wrapper into warm water for 10 seconds. Be sure it [...]

Chef Rina’s Veggie Spring Rolls with Homemade Peanut Dipping Sauce2020-05-22T13:10:50-07:00

Elevating a Classic: “Peanut Butter & Jelly” Homemade Bread Loaf & Fresh Jam


We all remember with fondness the PB&J, also known as the Peanut Butter and Jelly sandwich. Chef Andrew Moret, regional chef specialist for Oakmont, shares his amazing upgrade to this recipe for Homemade Berry Jam and Peanut Butter Bread. Don’t worry, you can try this at home and you must! The residents of Oakmont of Folsom did just that and they loved it. Total Yield: 1 Loaf of Bread & 3 jars of Jam Shelf Life: Bread – 3 days in an airtight container & Jam 3 weeks after opening, kept in refrigerator Total Time: 1.5 hours Recipe By: Chef Andrew Moret Ingredients Peanut Butter Bread 1 C fat-free milk 2 large eggs 2⁄3 C granulated sugar 1 C peanut butter 1 tsp kosher salt 1 TBS baking powder 1 3⁄4 C all-purpose flour Loaded Berry Jam 1 Pound any type of berry (Strawberry, Raspberry, Blueberry, Blackberry, etc.) 1/2 C Sugar 2 TBS Acid of any kind (Lemon Juice, Cider Vinegar, Balsamic, etc.) 3-4 each 6oz Mason Jars with Lid – Cleaned & sanitized Preparation: Bread Preheat oven to 350 degrees F. In a blender combine the milk, eggs, sugar, and peanut butter. Blend until smooth. Use a spatula or spoon if needed to scrape down the sides of the blender. Add the salt, baking powder and all-purpose flour to the mixture. Pulse a few times until flour is incorporated you may need to scrape the sides down. Pulse as little as possible just enough [...]

Elevating a Classic: “Peanut Butter & Jelly” Homemade Bread Loaf & Fresh Jam2020-05-15T23:50:39-07:00

Dining During a Pandemic


The coronavirus has pushed senior living organizations and communities to the limit in ways never imagined. Just one scenario that wasn’t in the protocol books was how to deal with dining during a pandemic. “This situation is different than everything else we’ve done—it’s not an earthquake, fire or tornado. Even recruiting right now seems like a project from another planet, you can’t bring people in. We have to continue to modify the protocols we had before and create new protocols as we go,” said James Hoevertsz, director of culinary excellence at Johnston, Iowa-based WesleyLife. “We have to be as cautious and proactive as possible. For us it doesn’t stop … feeding the residents, keeping staff safe, trying to deal with family members who, for the moment, have lost control. They just want to see their loved ones. It’s a panic mode, a situation that many families have never had to deal with, and they don’t know how to react,” Hoevertsz said. But leadership can’t panic, he advises. The first step is to stay focused, composed, calm and be objective with what you want to accomplish. It’s not “one size fits all” for senior dining. Most residents are being served their meals in their apartments. Some need assistance while they eat. “You have to spend time, not just reacting but constantly thinking, planning, even for the next scenario … procurement, production, distribution … keeping everyone safe … social distancing. Besides feeding people, we have a big responsibility with day-to-day life [...]

Dining During a Pandemic2020-05-12T10:48:25-07:00

‘Dry Ice-olation’ Spring Berry Ice Cream


Chef Josh Carey of Oakmont of Redding loves to share his ‘dry ice’ ice cream recipe which includes a fun ice cream making technique that anyone can do even without an ice cream machine. Check out his ‘Dry Ice’-olation Spring Berry Ice Cream and try it at home! Total Yield: 1 quart Shelf Life: 1 week in the freezer (Best Fresh!) Total Time: 2 hours Recipe By: Chef Josh Carey @ Oakmont of Redding Ingredients 2 C Mixed fresh raspberries, blackberries, and strawberries 1/2 C plus 3 Tbs. Sugar 1 C Whole milk 1 1/4 C Heavy cream 3 Egg yolks 1 tsp Vanilla extract Preparation: 1. In a food processor, combine all the berries and the 2 Tbs. sugar. Pulse until roughly chopped. Set aside the berries.  2. In a saucepan, combine the milk, cream and the 1/2 cup of sugar. 3. In a bowl, whisk together the egg yolks and the remaining until well blended. 4. Place the saucepan over medium heat, stirring frequently with a wooden spoon until bubbles form around the edges and the sugar dissolves, 4 to 5 minutes. Do not allow to come to a boil. Remove from the heat. 5. Rapidly whisk the egg yolk mixture while slowly pouring in the hot milk mixture. When almost all the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, still whisking. 6. Place the saucepan over medium heat, stirring constantly until the custard is thick [...]

‘Dry Ice-olation’ Spring Berry Ice Cream2020-05-08T16:23:46-07:00