Saint Clare’s Hospital wins AHF Culinary Competition

This year, competitors were given a mystery ingredient to include in their dish.

Orlando, Fla.—The third time truly was a charm for Joanne McMillian, R.D., and Aatul Jain. The foodservice director and executive chef, respectively, from Saint Clare’s Hospital in Denville, N.J., won the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice. The team, competing in their third event, won with Bodacious Beans and Bass.

The silver medal went to Robyn Butsko, chef manager, and Bryan Boatman, banquet chef, Florida Hospital-Orlando; Santiago Bean Dusted Aged Filet served with a Crispy Sweet Potato & Cuban Bean Stuffed Pepper featuring a Poblano Pepper and Tomatillo Sauce.

Steven Bressler, retail services manager, and John Graziano, CDM, executive chef, The Valley Hospital, Ridgewood, N.J.; took the bronze with their Lemon Grass Poached Mahi Over a Black Bean Quinoa Cake, Jicama Grapefruit Avocado Salad, Refried Bean Crisp and a Salsa Verde.

All dishes were required to fit within prestated nutrition guidelines. They also must cost less than $7 to prepare and be an appropriate dish for regular menu rotation in retail, catering or patient foodservice.

This year, in a twist, competitors were given a mystery ingredient—passion fruit—that they had to incorporate into their dish.

 

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