Help us in welcoming our new Medical Director, Marisa Christensen!
Dr. Christensen received her M.D. degree from the University of Virginia, and completed a residency in family medicine, followed by a fellowship in geriatric medicine at Duke University. Prior to joining Charlottesville Family Medicine in 2013, Dr. Christensen worked with UVA Health System in Waynesboro, VA for 8 years.
Dr. Christensen is a diplomate of the American Board of Family Medicine, and has board certification in geriatric medicine. She has a special interest in geriatric medicine, chronic disease management, and preventive care.
Dr. Christensen has weekly on-site hours and will be available for resident and/or family consultations by appointment.
Lodge Executive Chef, Jesse Kaylor, joined us just over a year ago and has been busy creating amazing food, based on The Lodge’s philosophy of using many fresh and local options. Jesse, his sous chef, and pastry chef, prepare breakfast, lunch, and dinner options for over 100 people daily. Choices such as: shrimp and grits, salmon wellington, pomegranate glazed chicken, and our famous fried chicken are enjoyed by residents and their guests.
In between dinner service, his immensely popular wine pairing dinners (that always sell out), and his cooking classes with the residents, Chef Jesse was able to provide a few of his favorite summer recipes.
Seared Salmon with Pesto Couscous & Grilled Carrots Serves 2
-12 ounces fresh salmon cut into two 6 ounce filets
-10 ounces middle eastern couscous
-6 each Malibu Carrots
-2 lemons, juiced
-1/4 cup olive oil
-2 tsp minced garlic
-1 tsp minced shallot
-4 sprigs fresh thyme
-1 tbsp chopped parsley
-1 tbsp chopped dill
-1tsp old bay
Combine all ingredients in salmon marinade, mix well and poor over salmon filets. Rub in marinade by hand to ensure salmon is properly covered. Wash hands, wrap salmon and set aside, refrigerated, for at least 30 minutes. Season salmon with kosher salt and cracked pepper right before cooking. Heat sauté pan over med/high heat with a Tbsp of vegetable oil. Sear salmon on one side until it starts to brown, remove from sauté pan and finish cooking in a 350F oven for about 12 minutes or until salmon reaches 140f.
-2 cups packed fresh basil leaves
-2 cloves garlic
-1/4 cup pine nuts
-2/3 cup extra-virgin olive oil, divided
-Kosher salt and freshly ground black pepper, to taste
-1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Pick your favorite middle eastern couscous from your local grocery store and follow the directions on the box for suggested preparation. After couscous is done mix in your desired amount of freshly made basil pesto and it’s ready to be served
Cut your Malibu carrots in half and toss with a little olive oil, salt, pepper, fresh thyme and minced garlic. Once grill is hot, grill carrots on both sides until done.
Matilda Blue Tennis is a wonderful program for anyone wanting to improve agility, balance, coordination, focus, and reaction time. It is a fun interactive, recreational experience and helps to redevelop motor skills and sharpen mental health.
We are real fans of the QuickReStart tennis program here at The Lodge at Old Trail. Our residents have embraced this class and their instructor, Cubby, making it one of the most popular and well attended fitness programs we offer.
A family of one of our newer assisted living residents was shocked when he saw his mother participating in the class and swinging her racket because she had not been active for many years and was usually not interested in group activities.