One may not associate the art of fine dining with senior living communities, but the chefs at The Lincoln Home in Newcastle take their food preparation very seriously. Head Chef Julie Adams, along with Chef Shana York and Chef Brittney Meservier have a healthy competitive and creative spirit that drives the of level of culinary excellence in everything they serve at The Lincoln Home.

Residents look forward to meals and rave about the repertoire and quality of the food choices.  Chef Adams and her staff believe in using locally sourced seafood from Fisherman's Catch and Mill Cove Seafood, local produce from Spear Farm, Clarks Farm and the Farmer’s Market, to create delicious and healthy meals every day, 365 days a year. 

Uniquely situated on the banks of the Damariscotta River, residents can watch the Norumbega Farm oyster operation from the dining room windows.  These locally harvested oysters are the very ones served at The Lincoln Home. Chef Adams shares her holiday oyster recipe:

Damariscotta River Oysters

(12 each)

Unsalted Butter: 2 Tbsp Divided

Shallots: 1 Tbsp Minced

Champagne or White Wine: ¼ cup

Heavy Cream: ¼ cup

Leeks: 2- white part only sliced thin

Honey: 2 tsp

Fresh Dill: 1 Tbsp Chopped

Shuck oysters, place oysters on oven proof dish. I like to use muffin tins. In a sauce pan melt 1- Tbsp butter, add shallots, sauté until translucent. Add champagne and reduce by half. Add cream and reduce on medium low heat until thick. Melt remaining butter in a sauté pan and add leeks. Sauté until all the moisture is cooked off. Add honey and reduce until thick. Divide leeks among the oysters, sprinkle with fresh dill. Spoon a tablespoon of champagne cream over each oyster and bake at 400 degrees for 6-8 minutes until browned and bubbly.

On Dec. 5, a special holiday meal will be served to residents and family members. The menu consists of roasted red pepper and tomato soup, mint crusted rack of lamb, orange balsamic cornish game hen, apple raisin stuffing, creamed spinach and parsnips, mustard glazed carrots and shallots, with potato and celery root gratin. Dessert will be The Lincoln Home signature Triple Layer Cheese Cake, always a holiday favorite, or Pumpkin Pie.

Chef Adams said, “I cannot remember a time when I was not passionate about food and I always know when a meal is prepared with love and respect for the ingredients being used.”

Perhaps when The Lincoln Home residents and guests sing praises to the chefs on a daily basis, that is the best reward of all.