Does grilled petite filet mignon topped with warmed brie and drizzled with a honey balsamic glaze sound good to you? Or perhaps you’d prefer baked haddock topped with caramelized pears and toasted walnuts? Fancy slow-roasted pork loin with a mustard and parmesan panko crust, thinly sliced and served with herb country gravy? Ready to make a reservation? Well, it turns out the best menu in town isn’t at a traditional restaurant — it’s served up every night at The Heritage of Green Hills.
“We put our food up against any restaurant in the area,” explains the senior living community’s Executive Chef, Brad Wielacher.
In fact, recently, they did just that, wowing a crowd of over 700 attendees while competing in the annual Wilson Iron Chef Competition against eight Reading-area restaurants and another senior living community for the coveted People’s Choice Award.
The talented team from The Heritage placed second overall. Assistant Sous Chef Elena Scull’s cinnamon toast crunch rice pudding and Wielacher’s wild mushroom barley risotto with braised short rib were huge hits.
Wielacher, who’s been with The Heritage for 15 years, started his career in restaurants and eventually owned his own. “I came to The Heritage when we were just opening. We had only had about 20 residents, and I was doing everything myself,” he recalled. “Now, we have an amazing full team, and we’re serving up to 190 dinners a night.”
“Residents have full kitchens in their homes,” explains Food and Beverage Director Dan Hildebrandt. “They don’t have to eat with us, though it’s included. We treat the dining program here like the top-notch restaurant it is and are pleased that we have a full house every night. It’s not enough to be just okay. We want to excel at everything we do, from the food itself to the service, to make sure that they keep coming back and are having a great time.”
“I love how creative these guys are,” Scull shared. “It’s never the same thing twice. That’s what makes it exciting.”
A Menu That Changes with the Seasons — And the Residents
Each season, the team introduces a fresh, themed menu alongside their always-available classics like turkey, meatloaf, pot roast, and salmon. The spring menu features dishes like roasted red pepper and grape tomato salmon with feta and basil, and a vibrant spinach salad with roasted beets, chèvre, strawberries, and almonds.
“We focus on comfort food with a twist,” explains Hildebrandt. “We keep staples on the menu, but every night is different.”
And when summer arrives? Expect chilled soups, grilled events, clam bakes, and watermelon galore.
“And ice cream,” adds The Heritage’s Executive Director, Doug Walther. “We all love ice cream a lot around here!”
Sourcing Local, Listening Locally
Hildebrandt and his team are intentional about sourcing. Produce comes from Kegel’s in Lancaster County, seafood from Samuel’s & Son in Philadelphia, and bread from a local Philly bakery. This regional sourcing supports local businesses and keeps meals farm-fresh and seasonal.
Resident input is also key. A monthly food committee meeting allows residents to weigh in on menu changes. Feedback cards are reviewed regularly, and Hildebrandt can often be found chatting with diners during meals.
“This is their restaurant,” he said. “Every decision we make begins and ends with what the residents want. The menu is full of a mix of their old favorites and new hopefully soon-to-be-favorites based on their preferences. Our mission is completely resident-driven.”
Flexibility, Flavor, and Fun
Unlike many senior living communities, The Heritage doesn’t use a rigid, five-week menu cycle. Instead, the culinary team crafts a new menu every month, allowing for maximum flexibility and creativity. Vegetarian options are always available, and residents with dietary restrictions can schedule one-on-one consultations to create personalized meal plans.
The team also caters resident events—from intimate dinners to large parties. “There’s no party we haven’t done,” Hildebrandt said. “You want a lobster and filet dinner with wine pairings and baked Alaska tableside? That’s a yes.”
The Bar, the Vibe, and the Hospitality
Dining at The Heritage isn’t just about food—it’s about connection. The full-service bar is a social hub, offering wine, cocktails, and popular mocktails of the month at happy hours, First Friday events with live music, and casual family gatherings.
“The bar opens whenever a resident wants the bar open,” says Hildebrandt. “So if they bring the family in for brunch and they want mimosas or they want a beer with their burger at lunchtime or at four o’clock, we’re happy to serve them!”
And when it comes to hospitality, the warmth of the dining staff stands out. Many servers have been with the community for years and build connections with residents.
To schedule a tour of The Heritage at Green Hills — and join us for lunch so you can so what all the fuss is about — call us at 484-269-5100 or visit https://heritageofgreenhills.com/about/contact/.
