Dining is a treasured social activity. People naturally make meaningful connections with family and friends over meals, whether it’s gathering together for a leisurely brunch or a quick burger before a movie. The well-planned dining program at Tamarisk is a huge factor in the decision process for those who are considering a move to this new independent living community. Residents want and expect flexibility, an abundance of choices and excellent quality. Residents can look forward to the dining options at Tamarisk, with choices for every palate and lifestyle.
Director of Dining Services Dorge Jean-Baptiste, a veteran of several senior living communities, is at the helm of this important facet of the Tamarisk lifestyle. Dorge is excited about not only offering terrific food but a memorable dining experience. He is also building an incredible team, most notably hiring Head Chef, Allen Lang, from The Mather in Wilmette, a Sous Chef and Dining Room Manager. Dorge is especially proud of his sparkling new kitchen which will showcase dishes using locally sourced food, special nutritional offerings, and special diets that will honor requests, like “not too spicy.” Included in the monthly rental fee is a dollar amount that is allocated toward a flexible dining account that can be used at any of the venues.
DORGE JEAN BAPTISTE
DIRECTOR OF DINING SERVICES
Dorge Jean Baptiste was born in Haiti and came to the United States at age 11, settling with his family in West Palm Beach, Florida. His work as a busboy at a Brookdale Senior Living community marked the start of a brilliant career in the hospitality industry. From his humble beginnings, Dorge worked his way up to waiter, then dining room supervisor. Not surprisingly, his great talent was noticed, and he was chosen for an 18-month management internship during which he traveled across the country and was trained, mentored, and worked under the tutelage of various Executive Chefs, Dining Services Directors and Corporate Executives. After completion of the 18-month internship, Dorge was promoted up the ranks. He most recently served as Director of Dining Services at a senior community in Lake Bluff before coming to Tamarisk. Dorge currently resides in Skokie with his wife Rebecca and his son Jeremiah.
We wouldn’t be at all surprised if residents have a difficult time deciding where and what to eat with all these choices available at Tamarisk NorthShore:
The Acacia—A fine dining restaurant that offers seasonal variety and an elegant table setting. It features an inventive cuisine menu made with the freshest ingredients and served tableside with eye-appealing plate presentations. Enjoy a fine wine to accompany such delicious menu items as Almond Crusted Filet of Dover Sole served with a vegetable fricassee. Reservations required.
Bistro 1818—The Bistro offers small bites, creative cocktails, and specialty coffees. During the day Bistro 1818 provides small plates and grab-and-go breakfasts and lunches. In the evening enjoy drinks, small bites, and appetizers at the full bar or a table. How does pizza from the wood-fired pizza oven sound?
The Deerfield Room—On par with local family favorite restaurants, The Deerfi eld Room offers hearty breakfasts, lunches, and dinners, including traditional Jewish dishes and classic comfort food.
The Tamarisk Room—This is a private room that residents and guests can reserve for special events and family celebrations. And, as if all these options are not enough, Dorge has a full repertoire of weekly action stations, monthly theme dinners, brunches, and other events up the sleeve of his chef jacket. “These activities give us the opportunity to really have fun with our culinary vision at Tamarisk,” he says.
Joining Tamarisk’s leadership team—one so passionate about serving residents and knowing what they want—is a dream come true for Dorge. “I have traveled and worked at communities across the country, but I am thrilled and honored by the opportunity to start a dining operation from scratch,” he enthuses. “I look forward to doing exciting things here while enriching seniors’ lives with tasteful meals, exceptional service, and creating fond memories.”
His commitment to providing the best dining experience for residents is obvious. One of the things he enjoys the most is walking the dining room and “touching tables,” as he calls it. He converses with the residents and gets real-time feedback that he then shares with his team. “That is the best way to make sure we’re meeting expectations. As a culinary professional, you can never be complacent,” he believes. “Constant change is often required for creating meaningful experiences for your residents and guests.”
