Senior ServicesSPONSORED CONTENT
Baywoods of Annapolis
Chef Russell Edward Brown
7101 Bay Front Dr.
Russell Brown, executive chef at BayWoods of Annapolis, has one main goal: to keep the menus changing with the times, offering a variety of different menu items, different cooking techniques and impressive presentations that achieve the “wow!” factor.
Brown’s career spans more than 40 years, beginning as a dishwasher in a Colorado restaurant. After graduating with honors from the Culinary Institute of America in New York, his work took him to hotels in Denver, Atlanta and then Maryland. Taking a bold leap in 1985, he opened a restaurant that became one of Annapolis’s fine dining destinations, Northwoods. Since coming to BayWoods, he has recreated many dishes his patrons enjoyed there for 23 years.
“As executive chef at BayWoods, I know the residents individually and I listen to their concerns, ideas, and suggestions to constantly improve the quality and diversity of our menus,” Brown says. “If a resident would like gnocchi on the menu, I will schedule it in.”
With a four-week seasonal menu cycle in the main dining room and in the casual bistro, there’s comfort food to haute cuisine. Being in Annapolis, seafood is very popular. Favorites include potato crusted halibut, seared diver scallops with Andouille sausage and tomato risotto, and every other month lobster feasts. Sunday brunch is popular with the residents and their families, whether they gravitate toward brioche French toast, Belgian mussels or roasted salmon with pesto cream.
Brown recognizes that as residents age, food and hospitality take on new meaning and importance, therefore he endeavors to provide the most enjoyable culinary experience possible.