A couple of days ago, The New York Times ran a story about retirement communities that now feature three-star chefs. But we already have this in Alameda at our own Cardinal Point. It is not uncommon to find crab cannelloni in a pumpkin-spice béchamel sauce; duck and Andouille gumbo en croute; Kona-coffee-crusted lamb shank with a chocolate balsamic glace; or Chilean sea bass Provençale as a chef’s special. Would be timely story, given the aging of the Baby Boomers and would enlighten those that still think retirement community food is akin to sub-par cafeteria eats.

Kate Haas, San Leandro