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Rose Mary C. Brooks Place, a local non-profit senior living community in Winchester, has long had open meals and lunches for both residents and the community.

Once again, Clark Countians have something special to look forward to as spring arrives.

Starting on April 5 and going through the end of May, home-style Friday lunches have returned at its location on 200 Rosemary Drive in what’s called the Keeneland Dining Room and Restaurant.

“We’re back to having it open and really promoting some of our meals,” said Tim Janes, Executive Director of Rose Mary C. Brooks Place. “We’ve always done well…with our residents and their families. We like [people] from out to enjoy a good meal.”

While residents eat for free, visitors can dine for a cost of $15.

As a part of the full-course meal, lunch specials come with salad, entree, dessert, and a drink.

On Friday, that meant attendees could enjoy meatloaf, mashed potatoes, green beans, a bread roll and even cheesecake as a sweet treat.

Drinks included both Ale-8 and Diet Ale-8, coke products, fresh tea, lemonade, juices, and coffee brewed from Creative Coffee Roastings.

Craig Bridgewater, longtime co-owner of and broker for Bridgewater Real Estate, was one of many individuals who dined in on Friday afternoon.

“I think it’s a good spot, a well taken care of place, and it’s a hometown place,” he said, acknowledging that clients have often eaten at Brooks Place as well.

Knowing that Winchester is an eclectic community with various tastes, home-style Fridays will be different each week.

On Friday, April 12, polish sausage, cabbage, fried potatoes, and cornbread will be featured.

On May 31, to conclude the program, food items will include turkey with gravy, both sweet potato and broccoli casseroles, cranberry sauce, and deviled eggs.

In between, there are also several delicacies.

“Everything I’ve had here is good, but chicken livers are especially good because you just can’t find them everywhere else.” Bridgewater added.

“No matter what age you get, you still want good food,” added Janes. “You want to have choices. You want to have quality…that’s really important for us here.”

A veteran staff, some of whom have been employed by Brooks Place as long as twenty years, awaits patrons.

To prepare residents for a positive food experience, approximately sixteen staff members even recently took part in a competition, allowing others to taste test and choose their favorite dessert.

As for creating a positive environment, Janes points out that a home-style feel is beneficial.

“What we see here is [food] can be simple and kind of a known thing…but that’s really important for people too because it brings back memories,” Janes said. “That’s a big thing about meals is just those memories and connections they make.”