A large hall at Sacred Heart Senior Living by the Creek was transformed into a culinary lover's delight last week.

The cuisine spread out on linen-covered tables at the Northampton senior living facility was akin to what one would expect when dining at a five-star restaurant.

Sacred Heart Head Chef Lynn Nagle and her kitchen staff of professional cooks and bakers presented the third annual "2013 Spring Food Show" March 14. During the event, the 140 residents were able to sample and enjoy the aroma of the many foods which filled the room.

Kitchen staff at each of the 10 tables were available to answer questions about the food, which was arranged by theme.

The Under The Sea table featured steamed clams, shrimp, scallops, corn and potatoes baked and served in a foil container, along with pickled cabbage and cocktail sauce. Ocean Central had baked fresh tilapia topped with mango sauce.

Zuppe (soup) Du Jour introduced pasta fagiolo soup. Southern Fare featured pork ribs with mustard beer sauce, hush puppies and corn pudding.

There was a crowd at the Farm Fresh table which featured boneless chicken Florentine with sautéed spinach topped with tomato cream sauce, baked potato and baby carrots.

The From The Prairie station featured grilled London broil, pierogies and beer battered asparagus and the Oriental Express station offered pork stir fry with egg roll, fried rice, oriental vegetables, a fortune cookie and Chinese tea.

The Bottom Feeders station appealed to residents with grilled scallops with tartar sauce, parsleyed potatoes and sautéed Brussels sprouts. Spud Central had a baked potato bar with a large baked or sweet potato and choice of toppings. A wide assortment of baked good samplings were also available, including chocolate covered strawberries.

Nagle said many of the recipes for the food items came from her and the staff. Others came from culinary expos.

"We are rolling out our spring and summer food menu on Monday [March 18]," Nagle said after the show, which was a big hit with residents. The new items supplement what had already been offered, giving residents even more choice.

Nagle said the kitchen staff takes into account the dietary needs of each resident when preparing meals.