Events & News

 Our doors are always open to you in Peterborough, but sometimes it’s easier for us to come to you.

We will be on the road presenting the LifeCare concept and retirement opportunities at RiverMead.

Post Card invite L L Road Tour color

Join us in one of the following venues...


WHERE & WHEN  (All presentations begin at 11:30AM)

June 9th  Concord, Mass – Colonial Inn (The Heritage Room)

June 16th   New London, NH – Lake Sunapee Country Club

June 21st  Milford, NH - The Mile Away Restaurant

June 23rd  Keene, NH – Keene Country Club

Reservations with RiverMead are required.
Call 1-800-200-5433 or email info @rivermead.org

 

 

 

RiverMead Heirloom Project Recipe Winner - April 2017

Heirloom fb

The RiverMead Heirloom Project: The Heirloom Project is a series of monthly recipes brought to the community (‘My Family to Yours’) from a Resident of RiverMead. The Residents have submitted recipes (and stories) from their family’s ‘recipe book’ to share with us and future generations. One recipe and family story behind the recipe was selected by a judging panel for each month of the upcoming year. The selected recipe will be featured on the menu at RiverMeads’ Main Dining Room with Chef Fournier building the balance of the menu around complimenting the chosen recipe.

April 2017 Heirloom Project Winner

The Story:

“I believe the recipe originated at a little restaurant in Upper East Side Manhattan. The version I used came from my father’s cookbook, The 1961 New York Times Cook Book by Craig Claiborne. If there was a gourmand in the family, it was my father. I remember him often attending Wine and Food Society dinners when I was growing up. This was a favorite recipe of mine to prepare for my family for family gatherings. For me, it was always a two day production, making the Joy of Cooking, hollandaise sauce the day before, poaching chicken breasts and steaming broccoli the next day. I have a granddaughter who doesn’t eat red meat or pork so she was always happy to eat this meal."

 

Chicken Divan Parisien

Serves 10 portions

Ingredients:

4 bunches cooked broccoli

Sliced boiled chicken

1/2 cup melted butter

1/2 cup flour

1 pint scalded milk

1 cup heavy cream, whipped

1/2 teaspoon Worcestershire sauce

1 1/2 tablespoon grated Parmesan cheese

1 jigger sherry wine

1/2 cup hollandaise sauce

Salt and pepper to taste

Directions:

Arrange a layer of broccoli on a large heatproof platter or in a casserole. Cover broccoli with chicken slices. Combine butter, flour and milk in a sauce pan over low heat and stir constantly until thickened. Add cream, Worcestershire, cheese and wine. Mix until blended. Add hollandaise; season to taste. Pour over chicken-broccoli layers and sprinkle with Parmesan. Brown under broiler. Dash sherry generously over all. Serve.

 

 

 

Press Release

 

RiverMead LifeCare Retirement Community
Contact: Jennifer Coles
Telephone: 603-924-0062
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.Rivermead.org
FOR IMMEDIATE RELEASE
June 21, 2017

RIVERMEAD ANNOUNCES EXCITING NEW RESIDENCE CONCEPT
The Villas at RiverMead Are the Next Generation in Retirement Living
Peterborough, NH – RiverMead, a top-rated full-service, not-for-profit LifeCare Retirement Community, will break ground in the early fall on the Villas at RiverMead, culminating over two years of extensive research and planning as part of their master plan. This initial phase will consist of two buildings, housing a total of just 24 corner Villa units.

The Villas will join the two neighborhoods of The Mead and The Village on RiverMead’s expansive 90-acre campus nestled in the woodlands of Peterborough, NH, within easy access of Boston, the Berkshires, and the seacoast.

“Today’s clients are different than those of ten years ago. Through our research, we’ve learned what they value – spacious, open living areas which offer privacy, convenience, and freedom from maintenance and upkeep. The Villas are an entirely new concept, combining the privacy and spaciousness of our single home residences with the accessibility and community of our apartments,” remarked Jan Daly-Eaton, Director of Resident Services & Marketing. “They are the result of our partnership with current residents, staff, future members, and industry leaders to develop a comprehensive master plan that builds on our strong foundation of creating a caring and vibrant community for our residents while developing a progressive vision for the future.”

Each architect-designed Villa will feature spacious open concept design, luxury finishes, large screened porch, beautiful views, and a corner orientation for maximum flow and light. The project will begin this July with a projected completion date of fall 2018. RiverMead is currently accepting deposits on these new units. Additionally, special informational sessions on this new residence option are scheduled throughout the area. To find out when a session might be scheduled near you or for more information on RiverMead and the Villas, please visit their website at rivermead.org.

RiverMead is an award-winning LifeCare Community set in the beautiful community of Peterborough, NH, offering a range of luxury living units, continuing professional onsite health care options, every lifestyle amenity as well as a wealth of cultural, recreational, and educational opportunities.

If you would like more information about this topic, please contact Jennifer Coles at 603-924-0062 or email her at This email address is being protected from spambots. You need JavaScript enabled to view it..

 

 

 

Heirloom fb

The RiverMead Heirloom Project: The Heirloom Project is a series of monthly recipes brought to the community (‘My Family to Yours’) from a Resident of RiverMead. The Residents have submitted recipes (and stories) from their family’s ‘recipe book’ to share with us and future generations. One recipe and family story behind the recipe was selected by a judging panel for each month of the upcoming year. The selected recipe will be featured on the menu at RiverMeads’ Main Dining Room with Chef Fournier building the balance of the menu around complimenting the chosen recipe.

 

Our March 2017 selected recipe comes to us from Grace Sargent.

Grace Sargent crop

The Story: As a student at Simmons College majoring in Home Economics, I took a course in demonstration techniques. A representative from the American Lamb Council came to show the class the kind of work a home economist in business might do. She demonstrated the preparation of the dish, and ever since that time in 1960, I have served this for numerous dinner parties. It has worked especially well for buffets.”

 

 

Middle Eastern Lamb and Cranberries Serves 12 people

Ingredients:

4 lbs. boned lamb

2 tsp. salt

1/4 tsp. pepper

1 1/2 c. chopped onions

6 oz. can tomato paste

1 clove garlic, minced

1 1/2 c. burgundy wine

1 3/4 c. water

1 1/4 c. whole cranberry sauce

1/2 tsp. ground ginger

1/2 tsp. dried oregano

Directions:

Cut lamb into bite sized pieces, and brown in small amount of trimmed fat from meat.

Add salt, pepper, onions, garlic, tomato paste, and water.

Cover and simmer 45 minutes.

Add remaining ingredients and cook 30 minutes.

Add more water if too thick.

Serve with rice or noodles.

 

 

 

Heirloom fb

The Heirloom Project is a series of monthly recipes brought to the community (‘My Family to Yours’) from a Resident of RiverMead.  The Residents have submitted recipes (and stories) from their family’s ‘recipe book’ to share with us and future generations.  One recipe and family story behind the recipe was selected by a judging panel for each month of the upcoming year.  The selected recipe will be featured on the menu at RiverMeads’ Main Dining Room with Chef Fournier building the balance of the menu around complimenting the chosen recipe.

Our January 2017 selected recipe comes to us from Dorothea Bowen.

Bowen web 

The Story: Chicken Kapama is a traditional Greek dish. It’s basically chicken pieces braised in tomato sauce. Depending on the part of Greece the cook comes from, the sauce might have more or less flavoring in addition to the tomato. My mother’s parents were from Sparta, where orange and lemon trees are common, and the food is highly flavored with Mediterranean spices. She learned to make Kapama with cinnamon, allspice, lemon, and onion. But my father was from an area near the sea, where the cooking was more plain. It was a constant source of good-natured bickering between the two of them about how much flavor should be added to the tomato in this dish. As my recipe demonstrates, I sided with my mother.”

The Recipe:

Chicken Kapama (kah-pah-MAH)

Serves 8 - 10 people

 Ingredients:

14 large (or 16 small) chicken thighs, skinned, bone-in or boneless

2 to 3 large lemons: (4 tsp of grated zest, 2/3 cup of juice)

1 1/2 tsp ground cinnamon

1 1/2 tsp ground allspice

1 tsp salt

ground black pepper to taste

2 cups chopped onion

olive oil

1/3 cup flour

28 - 30 oz. tomato sauce

Directions:

1. Marinate chicken in lemon, spices, salt and pepper for at least one hour – up to overnight.

2. Sauté onions in olive oil in a large pot big enough to fit all the ingredients.

3. Remove chicken from the marinade, reserving the marinade. Brown the chicken pieces with the onions.

4. Sprinkle the flour over the chicken as it’s browning. The flour should lose its powdery whiteness.

5. Add the tomato sauce and marinade.

6. Cook covered on low heat until the chicken is done. That’s about 45 minutes if the chicken pieces have bones.

7. Skim fat from the surface.

ž Serve with white rice ž

ENJOY!

 

 

Sue Norton 20 year award cropped 1

In Sue’s 20 years she has had roles in the maintenance department, transportation, and as head groundskeeper. She is CPR certified and a Certified Pool Operator. Sue is a valuable member of the RiverMead Team and she enjoys her responsibilities and especially working with the residents.

Sue is a great lover of the outdoors, which makes her a natural for her roles at RiverMead. She enjoys tending to her gardens at her home in Hancock. She and her husband have a teenage son and they enjoy fishing and being active.

Sue is pictured receiving her Twenty Year award with Diane Tisdale; Human Resources Director and Bill James; Chief Executive Officer.

People looking to move to a community often assess location, services, culture, reputation, financial strength and most importantly a community’s future. It’s a big task that sometimes requires expert advice. RiverMead recently presented a program to address this challenge. Please find the high-points below.

Keith Robertson, Managing Director of ZieglerKeith Robertson, Managing Director of Ziegler, one of the nation’s leading underwriters of financing for non-profit senior living providers, presented a national overview of CCRCS. A commonality that senior consumers share is that they are looking for communities with a high level of resident input and involvement, transparency, accountability, amenities, a hospitality culture and a sense of greater community engagement. A benefit of non-profit communities, such as RiverMead is the transparency and financial disclosure available to consumers. Non-profits offer access to audited financial statements, public disclosures, and have regulatory requirements.

Jaime Conley, RiverMead’s CFOJaime Conley, RiverMead’s CFO, spoke about the benefits of a CCRC and how to evaluate them based on industry metrics. Jaime led a discussion on the benefits of a LifeCare (Type A- all inclusive and most extensive) contract which serves as a financial asset to the resident. Jaime also discussed other criteria to evaluate a CCRC using qualitative and quantitative measures, mission, reputation, transparency in financial reporting, long term and strategic planning, occupancy and other financial ratios. Jaime also noted that RiverMead has a prevailing “open door” policy for questions directed to senior management and the Board of Trustees.

Congratulations to RiverMead’s Director of Culinary Services, Maria Garcia and Keith Fournier, RiverMead’s Executive Chef for receiving the Culinary Excellence Award. The award given by Flik Lifestyles and is to reward excellence for the highest level of culinary standards from service, innovation and resident satisfaction. Ms. Garcia and Mr. Fournier were nominated among senior living culinary professionals all over The Northeast. Flik Lifestyles provides contracted culinary services for RiverMead and is recognized for their delivery of custom, cutting edge dining services enriching the lives of senior’s every day.

Culinary Services

RiverMead Celebrating 20 Years of Excellence!On December 1, 2015, RiverMead celebrated 20 years of service to residents and their families in the Monadnock Region.  The 20 Year Anniversary will be commemorated at an event in January which will include all residents, past and current Board members, as well as the Management Team.  RiverMead is proud to be a member of the Monadnock Community, and celebrates the residents and staff that make it such a special place to live and work.

 Zoom:
The Newsrooom and reading room at RiverMead Croquet at RiverMead an activity for the entire family Peterborough Players
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