July 9—A menu featuring grilled salmon, baked lime-encrusted tilapia and shrimp and chicken quesadillas, as well as asparagus, spinach and squash, with a fresh fruit medley and cobbler for dessert isn't what you'd expect from a hospital cafeteria but it has now become the norm at Holy Cross Hospital in Taos, N.M.
These dishes, and many others, are delivered to the patients' rooms or served at the hospital's café, which should be called a restaurant for the quality and taste of the meals. Meals are not only for the patients.
Providers, staff and our entire community are welcomed in the well-lit and clean café. Joe Floch, director of food and nutrition at Holy Cross Hospital, chef Matthew Currey and the food and nutrition staff are in the business of cooking heart-healthy meals from scratch to aid in patient healing and the overall health of the Taos population.