Taste of The Bristal: A Celebration of Culinary Creativity and Community

At The Bristal communities, dining is more than a daily experience, it’s an expression of creativity, culture, and care. Our recent four-part Taste of The Bristal event brought that philosophy to life in spectacular fashion, with events hosted at Mount Sinai, Wayne, White Plains, and Westbury.

Each gathering welcomed professional partners and guests to sample an array of thoughtfully crafted dishes, connect with our talented culinary teams, and experience firsthand the elevated dining that defines life at The Bristal communities.

A Showcase of Talent Across Communities

With participation from communities across our collection, including The Bristal, Encore Luxury Living, and 305 West End Assisted Living, each event became a vibrant celebration of flavor and presentation. Our Directors of Food Service and culinary teams embraced the opportunity to innovate, presenting dishes that were as visually stunning as they were delicious.

Guests were invited to vote for their favorites, awarding People’s Choice for best dish and Best Table Display at each location.

Wayne: Bold Flavors and Refined Technique

At The Bristal at Wayne, guests experienced dishes that balanced comfort with culinary precision.

People’s Choice Best Dish:

John Younger, Director of Food Service, The Bristal at Wayne

• Parmesan Risotto Cake with Braised Short Rib

The winning dish was finished with a red wine reduction, pickled shallots, parmesan crisp, and microgreens.

Best Table Display: 

Rommel Dabu, Food Service Director, The Bristal at Woodcliff Lake

• Mala Cream Shrimp with Japanese Udon Salad, Mango Purée, and Thai Sweet Chili

After the event, Chef Rommel was asked what inspired him to begin cooking, and his response: “Seeing how food brings people together to make them happy.” He continued, “I’ve always enjoyed being in the kitchen, learning different dishes and improving my skill. Over time, it became more than just cooking, it became something I’m passionate about. I like creativity, the fast pace, and the feeling of serving something I’m proud of to others.”

And what does it mean to Chef Rommel to have won Best Table Display at Taste of The Bristal? “It means a lot to me. It’s really rewarding to have something I created be recognized and appreciated. It also motivates me to keep improving and trying new things. Most of all, I’m proud to represent my team from Woodcliff Lake and contribute to something positive here.” True to his team-oriented nature, Chef Rommel also asked us to acknowledge the outstanding efforts of team member Kenya P. who helped him throughout the competition.

White Plains: Texture, Tradition, and Global Influence

People’s Choice Best Dish:

Mark Pantoja, Assistant Director of Food Service, The Bristal at Armonk

• Pistachio Croccante con Stracciatella e Tartufo

Attendees voted for the crispy pistachio brittle topped with a creamy stracciatella and shaved black truffle.

Best Table Display: 

Roberto Pagan Jr., Director of Food Service, The Bristal at White Plains

• A Taste of Puerto Rico, featuring Arroz con Gandules with Pernil, Shrimp-stuffed Plantain Cups, Chicken Empanadas, and House-made Coquito

Chef Roberto’s inspiration for his winning tablescape came from the heart. He said, “Growing up, my parents and grandparents shared their Puerto Rican dishes with me.” Now, he enjoys paying it forward, sharing that culture and those recipes with residents.

Growing up in the kitchen, Chef Roberto officially started his culinary career in high school, eventually finding a home at The Bristal at White Plains. When asked what he enjoys most, he said, “I enjoy the team and seeing residents enjoying good food.”

Mount Sinai: Elevated Comfort and Elegant Pairings

The Mount Sinai event highlighted rich, indulgent flavors and refined presentation.

People’s Choice Best Dish:

Lee Candela, Director of Food Service, The Bristal at Sayville

• Black Truffle Mushroom Risotto

Guests savored creamy Arborio rice with roasted mushrooms, shaved black truffle, and a delicate parmesan frico. After the event, we asked Chef Lee about his inspiration for his award-winning dish and he said he was inspired by “my fellow staff at The Bristal. Risotto was a dish that I was trained on as a young chef and was held to very high standards. When I served risotto for an event at The Bristal at Sayville, the team members that had eaten it were really excited by it.” He continued, “I now get a risotto report when someone from our team orders it at a restaurant.”

Chef Lee found cooking as a creative escape from a previous career. “Something about the creativity and building of a dish had relaxing effects and I decided I wanted to pursue it professionally,” and The Bristal affords him just that creative freedom. “The ability to plan menus, functions, and events to a standard that will make the residents and their families smile will always be a reason to push myself to new heights.”

Best Table Display: 

Patrick Meehan, Director of Food Service, The Bristal at Holtsville

• Cold Lobster Salad Crostini and Strawberry Mousse Tartlet, paired with Sauvignon Blanc

Chef Patrick told us that the seasons were the source of inspiration for the dish, in particular, “It’s been a very rough winter. We wanted to do something that would remind everyone of summer. Cold Lobster Salad Rolls are a staple from the East End of Long Island. With that in mind, we built a beach-themed boardwalk-style display.” Their winning display, appropriately named “The Bristal Boardwalk,” even had The Bristal “B” prominently displayed.

Westbury: Coastal Inspiration with a Tropical Twist

The event at The Bristal at Westbury delivered with vibrant flavors and refreshing pairings.

People’s Choice Best Dish:

Francesco Perone, Director of Food Service, The Bristal at Westbury

• Prosciutto-wrapped Red Snapper

The snapper, served alongside creamy mashed potatoes and a delicate Peruvian cream sauce, was paired with a citrusy Sauvignon Blanc spritz.

Best Table Display: 

Matthew Gatto, Director of Food Service, The Bristal at East Meadow

• Tropical Halibut Ceviche paired with a handcrafted Mango Margarita.

The winning chefs were recognized with curated culinary prizes and professional accolades in celebration of their creativity and craftsmanship.

More Than a Culinary Event

While exceptional cuisine took center stage, Taste of The Bristal also highlights the innovation and care which define The Bristal Collection.

Guests were introduced to BrainFit Gym™, an exciting advancement in our wellness offerings, coming soon to all communities of The Bristal. Powered by SMARTfit™ technology, BrainFit Gym blends cognitive and physical engagement in a dedicated space designed to strengthen the mind, build confidence, and inspire purpose. It’s one more way The Bristal continues to redefine what senior living can be, supporting not just physical health, but mental agility and overall well-being.

Giving Back

In the spirit of community, attendees were also invited to support The Spark Foundation, a 501(c)3 not-for-profit corporation dedicated to assisting the familes of employees across The Bristal and its sister organizations. Thanks to the generosity of our guests, more than $1,300 was raised during the culinary competition.

A True Taste of The Bristal

From inventive dishes to beautifully curated displays, Taste of The Bristal 2026 captured the passion, skill, and heart of our culinary teams. It’s a reflection of what residents expereince every day — thoughtful dining, meaningful engagement, and a community that takes pride in every detail.