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ADVANCE Perspective: Nurses

Table for Two at the Hospital

Published August 1, 2011 9:45 AM by Stacey Miller

During winter and summer breaks from college, I worked in the kitchen of the hospital in my hometown. Once I was done delivering carts filled with patients’ breakfast and lunch to their respective floor, I’d grab my own meal from the cafeteria. Usually this was something about as glamorous as scrambled eggs, a turkey sandwich or a salad—pretty much the expectation for any hospital cafeteria.

But in Connecticut, a hospital is garnering attention for turning cafeteria-menu expectations on their head. New Milford Hospital (part of Western Connecticut Health System, along with Danbury Hospital) is the new lunch hot spot in town, according to an article in The New York Times dining section.

Dining Services Director Kerry Gold is serving patients and patrons his chicken provençal, pecan-crushed chicken beneath a fresh sage velouté (basically a white sauce) and much more.

Buying organic, non-processed food isn’t always cheap, but Gold saves money by cooking less red meat and growing his own food. A garden on the hospital’s roof keeps the kitchen stocked with fresh veggies in the summer and herbs in the winter (Gold will use lavender for the lavender orange scones he makes during the winter).

New Milford is one of dozens of hospitals in the U.S. that is affiliated with Planetree, a nonprofit organization that encourages a healthcare model based on healing mind, body and spirit (that philosophy includes serving fresh and local foods).

It’s great to see hospitals embracing menus with $5 meals you’d expect to pay $20 or more at a restaurant. If I were still slogging away in the hospital kitchen, I think I’d take a lavender orange scone over eggs any morning.

Does your hospital serve a dish — traditional or decadent — that you and your coworkers can’t get enough of?   

1 comments

You rlealy found a way to make this whole process easier.

Randi Randi, gxqLZarKOmSGnAEt - UOZgGAGsCtpp, dVXBBMWHtCQhviHwd August 12, 2011 11:02 PM
GPsNxTHeDKyqUi PR

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