March 17, 2026
BLOOMFIELD, CT (March 17, 2026) – Touchpoints at Bloomfield continued a growing community tradition this week by hosting its Third Annual St. Patrick’s Day Breakfast for local seniors at the Bloomfield Senior Center. The festive morning welcomed approximately 50 members of the community for a warm gathering that combined seasonal food, conversation, and the spirit of the holiday.
The event was organized and led members of the center’s dietary and activities teams including Paul DeMaida, Director of Food Service at Touchpoints at Bloomfield. The annual breakfast has become a meaningful opportunity for staff to connect with older adults in the community while sharing a celebration that brings people together around the table.
Guests were treated to a St. Patrick’s Day-inspired menu prepared by the Touchpoints culinary team. The breakfast included Irish scrambled eggs, fresh corned beef hash, potato pancakes, honeydew melon, and festive shamrock shakes, creating a traditional and seasonal start to the day.
“This event is something our team truly enjoys putting together each year,” said DeMaida. “It’s a chance for us to connect with members of the Bloomfield community, share a great meal, and celebrate the holiday together.”
Several members of the Touchpoints at Bloomfield team volunteered their time to help prepare and serve the breakfast. Staff participants included Christine Bourbeau, Miriam Heslop, Nicole Brown, and chefs Brandon Williams and Murphy Breary, alongside DeMaida.
The event reflects Touchpoints at Bloomfield’s ongoing commitment to community engagement and outreach. In addition to the care provided within the center, the team regularly participates in local programs and partnerships that support seniors across the Bloomfield area.
As the breakfast concluded, guests lingered over coffee and conversation—an indication that the tradition has quickly become a favorite for many in the community. With strong participation and enthusiastic feedback again this year, the Touchpoints team looks forward to continuing the tradition for years to come.
