Haute Cuisine, Hospital Style

by Susan Davis on 03/08/09 at 10:52 am

A hospital stay may not be as bad as it seems

Back in April, FriendsEat.com reported on the renewed interest in hospital food (see Hospital Food Showing Signs of a Recovery) and the number of institutions revamping their menus to provide appetizing, nutritious and delicious meals for their patients, by using fresh, organic and local ingredients, along with hormone and antibiotic-free meat and dairy products.   Although only 250 of the nation’s 7,500 hospitals participate in the Health Care Without Harm program, which stresses all-natural foods for patients, there are many other hospitals unofficially following this lead, by expanding the patient-only philosophy to include gourmet food for staff and members of the community.  If you haven’t considered hospital food haute cuisine, perhaps this will change your mind.

Vail is Popular for more than Skiing

Vail, Colorado is famous for its magnificent ski slopes and as a vacation destination for celebrities, but it can add another descriptor as well:  a place where the hospital cafeteria is one of the hottest tickets in town. The Vail Valley Medical Center’s Remedies Café provides the usual staples such as a salad bar, burgers and fries; but it has expanded its offerings to include innovative gourmet items, such as its popular tarragon chicken breast with pasta and pesto cream sauce.  What sets the Remedies Café apart is their accreditation by the American Culinary Federation, which establishes standards for chefs and restaurants around the country.  Not many hospitals can claim the same honor.

Chase Wiens is the food service manager and executive chef at Remedies.  He told the Vail Daily, “There’s a certain stigma associated with hospital food.  But we want to change that perception.”

Wiens says they get a fair amount of business from skiers coming off the trails, as well as local construction workers.  Both groups are finding the hospital cafeteria is a place where they can get a satisfying meal for fast food prices.  A plate of chicken covered with tomato sauce, provolone cheese and herbs, with a side of polenta and green beans is only $5.75.

Champagne Meals on a Soda Pop Budget

Another institution undergoing a transformation in their cafeteria meals is at the Anna Jacques Hospital in Newburyport, Massachusetts, where diners are also getting champagne style meals at soda-pop prices.  In April, the entire cafeteria menu was revamped, upgrading the bland, ho-hum food and turning it into gourmet entrees.  Shrimp sautéed with peppercorns in a creamy wine sauce served over penne, runs you $3.95 and carved strip loin steaks with wild mushroom demi-glace served with Monterey Jack mashed potatoes and Brazilian broccoli, costs a mere $4.50.

Chef Brenda McCarthy told the Daily News Online that the staff is incorporating more fresh produce into their meals, instead of relying on frozen or canned foods. “There is a lot of improvement in the menu,” she said. “It’s more creative with fresh herbs, salads, and pastas.”

The cafeteria also has signs that tell diners which meals are heart healthy, so patrons can make informed choices about their food selections.  Two of the popular heart-healthy options are Tuscan-style turkey breast marinated with white wine, lemon, garlic, rosemary and sage, and a grilled chicken pita pocket served with peppers, onions, guacamole and tomatoes.

Revamped Menu and Services put Cafeteria in the Spotlight

Finally, Fletcher Allen, a university-affiliated hospital in Burlington, Vermont, finished their major cafeteria renovation three months ago.  The Harvest Café was conceived not only as a flagship culinary destination serving gourmet meals for just $4 to $5, but also as the most sustainable health care café in the country, from construction materials to replacing Styrofoam with recyclable and/or compostable products.

The cafeteria has experienced a dramatic increase in sales since they opened the Café.  In the first month after the renovation, their sales revenue totaled $210,000 for 56,000 transactions, a 34 percent increase over the same period last year.  “It’s wild,” said Diane Imrie, director of nutrition services, in an interview published in the Erie Times News.

“They just kept coming. We often hear people say that they love the new menu, and we had an all-time sales high last week.”

So if you’re a little short of cash and can’t afford the trendy restaurants in town, you may want to check out your local hospital cafeteria for their haute cuisine offerings.

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Hospital Food Showing Signs of a Recovery