Dining Hospital Style: Micro-Greens, Gorgonzola Cream And Miso Black Cod

In her post last month, Beyond Jello and Toast, on the emergence of higher-end hospital food, Carey wondered whether cuisine for the sick could ever truly shake its gross factor, with those lingering memories of too-thick gravy and canned peaches?

Apparently, things have changed. Judges of the Massachusetts Health Council's "Best Chef of the Healthcare Industry Awards" have put down their forks and voted. And the winners are...

Southcoast Health System, which won the top chef award with a whole wheat baguette topped with a poached pear, truffle oil, and a rare beef tenderloin with micro-greens and gorgonzola cream.

Children’s Hospital Boston came in second with a pan seared miso black cod with edamame hummus, sweet potato hay and carrot orange pear glaze. (Try the recipe at home after discharge.)

And in third place, Holy Family Hospital served up a sea scallop and pumpkin risotto.

This program aired on November 1, 2011. The audio for this program is not available.

Headshot of Rachel Zimmerman

Rachel Zimmerman Reporter
Rachel Zimmerman previously reported on health and the intersection of health and business for WBUR. She is working on a memoir about rebuilding her family after her husband’s suicide. 



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