The Power of Food: Wellness on the Menu at Ruth’s House

These days, residents at Ruth’s House are eating better than ever—and loving every bite.

Under the guidance of Dietary Director Adam Sliwak, the dining experience has been transformed into a special, albeit nourishing, experience. His philosophy is simple: meals should be healthy, flavorful, and enjoyable.

“I want our residents to feel like they’re dining in a fine restaurant,” Adam explains. “We offer a mix of traditional favorites with modern touches.”

Take his take on a classic comfort dish: meatloaf. A longtime resident favorite, Adam elevates this dish with caramelized onions and red wine mushroom gravy—turning a familiar meal into something memorable.

Adam’s passion for cooking began early. At 18, he started washing dishes at a French bistro on Long Island—and quickly fell in love with the culinary world. Determined to grow, he worked his way up from line cook to head chef in just four years. Adam took various roles in fine dining restaurants across Long Island before transitioning into healthcare, where he discovered a new calling: creating meals that support both health and happiness.

Since joining JGS Lifecare in 2020, Adam has brought his love of cooking to Ruth’s House, where he now creates menus centered on wellness and flavor.

Today, he is inspired by elements of the Mediterranean and Blue Zone diets. That means plenty of fruits and vegetables, whole grains, legumes, nuts, olive oil, lean proteins, and seafood—foods known to promote energy and longevity. Introducing new foods, however, takes patience.

Adam slowly incorporates new dishes on the menu. “Our residents were a little unsure about the baby spinach and strawberry salad at first,” Adam says with a smile. “Now they are big fans!”

While he enjoys introducing new ingredients and recipes, Adam understands the importance of balance. Popular staples such as grilled salmon and baked chicken appear frequently.

Variety remains a cornerstone of Adam’s approach. He rotates menus, experiments with ingredients, and incorporates dishes like tri-colored quinoa with veal and barley risotto with chicken to keep meals flavorful yet nutritious. Portion control is important.

“We also offer a lot of plant-based meals, including vegan chicken and veggie burgers,” he explains. “Portion control is important, and we aim for a healthy balance between meat, seafood, and plant-based options.” Seafood is featured at least twice a week, and certain favorites—like tuna salad and cured salmon—are always available. “I’d be in big trouble if I took those off the menu!” he adds with a laugh.

The menu also reflects a strong Jewish and Israeli culinary influence, honoring the cultural traditions of many residents.

“Matzah ball soup has become an essential part of our Friday evening dinner,” Adam notes. “We also serve classics like potato kugel, tzimmes, gefilte fish, lox, and borscht. Both our Jewish and non-Jewish residents really enjoy them.”

And dessert? That’s non-negotiable.

“I am absolutely in favor of dessert,” Adam says with a grin. “Dessert is all about pleasure—it can lift your mood and bring you joy.” He focuses on options that are lower in sugar, higher in fiber, and rich in antioxidants, without sacrificing taste. “If it doesn’t taste good, it doesn’t belong on the menu.”

At Ruth’s House, healthy eating isn’t about restrictions, it’s about balance, enjoyment, and helping residents achieve a longer and better quality of life. Judging by the growing enthusiasm for nourishing grains like quinoa and barley, residents are happily embracing the journey—one delicious meal at a time.