Outside vendors are responsible for the management of our food service department in the skilled nursing facility and in Miriam Apartments I and II.  In both cases, the chef, dietitian, executive chef and purchasing manager plan all meals served to nursing home residents, subacute patients, apartment tenants and day center clients.  Menu items and other issues for the residents, tenants and clients are discussed at the Residents’ Council meetings and by the Tenants' Food Committee.


Meals for residents and clients are prepared in the state-of-the-art, glatt kosher kitchen on the ground floor of the B.I. Cohen Family Building, which has separate preparation areas for meat, dairy and parve foods and is overseen by an on-site masgiach.  Glatt kosher meals for tenants are prepared in the meat kitchen in the Miriam Apartments.  Dietary staff in the skilled nursing facility carefully monitor the preparation of meals for specialized diets, creating low sugar meals for diabetics or pureed foods for those who suffer from dysphasia.  In both kitchens, dietitians work with the chefs to plan delicious meals that also meet the nutritional needs of our residents, tenants and clients.


During the summer, barbecues and ice cream parties in the gardens and the gazebo are the norm.  In conjunction with the activities department, food service personnel create menus for themed events and special occasions.  Holidays at Daughters of Miriam Center/The Gallen Institute are filled with the traditional foods our residents, tenants and clients have always enjoyed.  Whether preparing latkes for Chanukah, a seder during Passover, or turkey with all the trimmings for Thanksgiving, the food service departments bring the flavors of yesteryear home to the table.