Gourmet meals at a hospital? Yup. They now are available in Columbus. And we tried some
When you think of hospital food, you probably think about a bland spread with some unseasoned meat, corn and potatoes in some form. However, this isn’t the case at two Columbus hospitals.
Now, if you or a loved one is struck with an illness and has to be hospitalized, your spirits could be lifted by a gourmet meal at Piedmont’s Midtown and Northside hospitals in Columbus.
Clayton Knapp is the system executive chef for Piedmont Columbus Regional. He said the patient menu the Piedmont hospitals had been using was about 10 to 15 years old. Knapp said Morrison Healthcare, the group that runs the food side of the Piedmont Columbus Research and Development team developed a new menu for patients, divided into four main diets: regular, renal, heart healthy and diabetic.
“We changed the entire thing,” Knapp told the Ledger-Enquirer. “. . . We tried to get center-of-the-plate composed items that went across all four of these main diets.”
The quality of the ingredients and effort is also a factor in creating these new meals.
“We’re using restaurant-quality food,” Knapp said. “We’re buying fresh pork. We’re using fresh chicken.”
Knapp said some items take more effort, such as the top-round pork butts, which they slow-cook overnight.
Food has “healing power,” Knapp said.
“When someone can tasteit, and it takes them back to their childhood when their grandmother fixed a pot roast or a beef stew or something, when it takes them back to that point, their body is relaxed,” he said. “They’re calm.”
Rick Damke, system director of food nutrition for Piedmont Columbus Regional, told the Ledger-Enquirer they are committed to chefs and serious about the culinary experience at the hospital.
The impetus to change the menu, he said, was to increase patient satisfaction and showcase what they could bring to the table with “healing food.”
Molly Parker is the clinical nutrition manager for Piedmont Columbus. Parker’s job is to ensure the hospital food is appropriate for the patient’s diet to maintain their safety.
She told the Ledger-Enquirer the food on the new menu is “so much better.” She said the food now is “new” and “exciting.”
“What we had before, it was just kind of like what you would eat at home,” she said. “I think this is something different. This is something that most people haven’t tried before,”
What’s on the menu?
The new menu available to patients features some dishes they’re likely familiar with and some they might not be.
Menu items for patients include lemon ricotta pancakes, southwestern carnitas bowl, homestyle meatloaf, lowcountry shrimp and grits, fiesta tacos and the nitty-gritty bowl.
Patients also can choose from desserts such as banana pudding parfait, citrus mousse, key lime cheesecake and chocolate mug cake.
Two of the menu items Knapp said he “loves” are the carnitas bowl and the shrimp and grits.
The southwestern carnitas bowl features shredded pork, cilantro lime rice, pinto beans and pico de gallo. The lowcountry shrimp and grits features Old Bay shrimp, andouille sausage, cheesy grits, peppers, onions and corn.
Ledger-Enquirer’s review
Though I’ve never been to South Carolina, I decided to go with the shrimp and grits out of my love for the dish. They didn’t disappoint. The shrimp were tasty, as was the andouille sausage.
Every Southerner knows what makes or breaks grits is whether they are lumpy. These grits were perfectly smooth — not lumpy at all.
The peppers and onions added a nice slight kick to the dish and led to a wonderful aroma coming from the bowl.
Nothing speaks louder than a clean plate, and I easily and happily finished this dish..
I followed it up with the banana pudding parfait. Donkey from Shrek says, “Parfaits are delicious.” This one definitely proved his point.
If I ever have to have to stay in the hospital, I’ll definitely order both again.
My lesson in how to make chocolate bark
Knapp very graciously gave me a lesson in how to make chocolate bark.
We took dark chocolate chips and melted them over a double boiler. After the chocolate melted, I poured it over a sheet of parchment paper and let it sit for a minute or two before adding my toppings to make sure they didn’t sink too far into the chocolate.
I decided to add dried cherries and crushed peppermint canes. It was a great combination.
We let it sit in the freezer for a while to speed the solidifying. Then it was time to eat.
