Making news comes with the territory at Pine Run Retirement Community. Busy days filled with creative energy spark community-wide events and personal accomplishments.
Read all about it!

HomeNews and Events2018/2019New Hub venues provide broad appeal for diners at Pine Run

FacebookFollow Pine Run’s activities on Doylestown Health’s Facebook page.

Danny Reising balances a stack of convenient take-out boxes.

Pine Run Chefs and Servers circle around to close a successful day.

Amanda Schlotter and Dawn Teat, FLIK Service Manager for Village Dining, are among the many bright smiles that greet Pine Run Villagers and associates every day.

New Hub venues
provide broad appeal
for diners at Pine Run

Chef Runyan skillfully tosses a pie next to the new pizza oven in The Grill.Everyone could smell the makings of good pizza upon entry to the New Hub at Pine Run during pre-opening festivities on August 22, but the crowd of more than 100 associates stopped first to devour the airy space warmed with beams of light, rich wood accents, gleaming fixtures, and generous seating areas signaling a sense of community that has always been cradled in the center of Pine Run’s 43-acre campus.

“The multiple dining venues are stunning with gorgeous views out of every window,” noted Senior Director of Villager Services Ceil Krajewski. “The quiet elegance of the upper dining galleries will appeal to our traditionalists while others will gravitate to the casual venues.”

Dave Fogel, Sue Knapp, and Pam Shannon strike a playful pose at the bar.Indeed, the casual Pub & Grill, located on the lower level and open to the deck at pond’s edge, was animated with a convergence of chefs in the midst of pizza preparation and sandwich making while caregivers, housekeepers, and all ranks of other Pine Run Associates patiently waited to taste the crusty pies made vivid with a smooth purée of red sauce, and a variety of scented cheeses and herbs. “There are still kinks to work out,” said Chef Doug Runyan. “We have all of our staples stocked and seasonal menus prepared, but we need practice staging each course in the new kitchen to best showcase the flavors and textures on each plate.”

Julie Capriotti serves up another crowd favorite – thick layered Stromboli.Others approached a long sandwich bar where magic happens with fresh greens and locally sourced meats. The New England seafood roll and chicken parmesan panini were the inspired samplings of the day with a suggested pairing of zesty homemade chips, vegetables, and a burst of chilled juices.

Toni Kimball lights up while serving tastes of deliciousness!“Getting tasty food quickly is certainly a selling point for our associates working a variety of shifts,” stated Senior Director of Human Resources Terrance Randolph. “Also, we now have a new perk – savory soups and healthy stir-fry that are winners for take-out meals at the end of a long day.”

Matt McPherson keeps up a firey pace at the party.Tempting dessert options topped off the lunchtime party. Refreshing ice cream treats, nibbles of fresh baked cookies, and cool slices of rich cheesecake satisfied even the hungriest in the crowd.

“It’s not just about the new menu. The flexibility created by the extended hours and variety of choices is what excites me the most. By operating 12 hours daily, the entire campus will be given more opportunity to gather and socialize at any given time,” expressed Senior Director of Dining Services Dave Fogel. “Today’s event is helping us be ready to succeed on opening day.”

France Davis-Aidee and Comfort Dassin relax with a tasty meal in the new Grill.