Redefining Dining: Crafted by Cedarhurst® Rolls Out Fresh Fall Updates

At Cedarhurst, dining has always been about more than meals. It’s about community, choice, and enjoying food that feels both comforting and exciting. This fall, residents across our communities experienced that philosophy in action as the Crafted by Cedarhurst^® dining program unveiled a fresh new look in October.

Click here for Cedarhurst's Blueberry & Ricotta muffin recipe, straight from our new Fall menu!

What's new on the menu?

The updates introduced new binder menus designed with expanded variety and flexibility, ensuring every resident has more opportunities to enjoy their favorite flavors. Among the highlights were fresh additions such as the Cedarhurst Cranberry Chicken Salad and the "Meat" the Press Breakfast Sandwich, a hearty and customizable start to the day that residents can truly make their own.

Explore the new CRAFTED BY CEDARHURST® Fall menu below. Double-click to zoom in and get a closer look at our new dishes!

Fall & Winter Features

Alongside these everyday favorites, Cedarhurst also launched its new Fall and Winter menu features, offering a collection of seasonal dishes crafted to warm and delight. Residents are enjoying comforting options like slow-braised beef and vegetable stew served in an artisan sourdough boule bread bowl, as well as a signature naan flatbread topped with Greek chicken and tzatziki sauce. 

These additions, combined with enhanced customization for omelets and pizzas, reflect Cedarhurst’s commitment to choice, hospitality, and scratch-made cooking.

Meet Corporate Executive Chef Christian Gullet

Guiding this refresh is Corporate Executive Chef Christian Gullet. A Memphis native, Christian first discovered his love for food in Southern kitchens before pursuing formal training at the renowned culinary program at Forest Park in St. Louis. Over the course of his career, he has led culinary programs in luxury hotels, health systems, and senior living communities, always with a focus on redefining what dining can be.

Much of Chef Christian’s work is done not just behind the scenes but at the table—sitting with residents, hearing their stories, and learning what foods bring them comfort. As he explains:

“Residents are my biggest influence. I talk to them constantly about what they love to eat and what foods feel like home to them. That feedback drives our menus.”

Why Dining in Senior Living Matters

For Chef Christian and the Cedarhurst dining teams, the Crafted program is more than a menu—it’s a way to deliver food that is thoughtful, flavorful, and made with pride. Each new feature represents creativity, care, and a true respect for residents’ preferences.

This fall’s rollout has already brought new energy into Cedarhurst kitchens, inspiring chefs and delighting residents alike. The result is clear: meals that nourish body, mind, and spirit while feeling every bit like home.

Cedarhurst's Blueberry & Ricotta Muffin Recipe

Looking for a tasty baked treat full of fall flavor to enjoy at your family's next holiday gathering?

Try this Blueberry & Ricotta Muffin recipe, a new selection from the Crafted by Cedarhurst^® Fall 2025 menu. 

Dry Ingredients

• 2 cups flour
• 1 cup sugar
• 1/8 tbsp baking soda
• ½ tsp kosher salt
• 1 ¼ cups blueberries (fresh or frozen)

Wet Ingredients

• 1 tbsp orange or lemon zest
• 1 cup ricotta cheese
• 1/3 cup melted butter
• 2/3 cup buttermilk (whole or 2%)
• 2 eggs
• 1 tsp vanilla extract

Preparation

1. Preheat oven to 360°F.

2. In a large bowl, combine all dry ingredients (except the blueberries).

3. In a separate bowl, mix all wet ingredients.

4. Gently fold the dry ingredients into the wet ingredients, then carefully fold in the blueberries.

5. Fill muffin pans using parchment paper or muffin liners for easy removal.

6. Bake 20–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let muffins cool for 15–20 minutes before serving.

Special Note

Want to take your muffins to the next level? Sprinkle with powdered sugar, drizzle with honey, or top with extra blueberries for garnish.

This story will appear in the Fall 2025 issue of Flourish^® magazine.

About the Author

Ryan Davis is the Corporate Communications Manager at Cedarhurst Senior Living and the writer behind every story in Flourish^® magazine. He holds a Communications degree from Indiana University and brings 19 years of experience to his role, which he began in January 2024. Ryan is passionate about storytelling, especially sharing the meaningful lives of Cedarhurst residents, families, and staff. He hopes each published story becomes a treasured legacy for loved ones.