At the culinary station, Executive Chef Matt Sidner prepares “Pastabilities,” made-to-order pasta dishes for bistro customers. Guests can choose from spaghetti or penne, whole wheat or white, and select the accompanying sauce, protein and whichever daily vegetables are available. A special two-tank pasta cooker was installed; one side cooks the pasta to order, while the other prepares the vegetables.
While limited food choices were a complaint before, today, “the biggest complaint is that there are so many choices,” says Baker. “We wanted to have more choices, to make it more restaurant-style.”
The culinary station is also used for stir-fry, Asian lettuce wraps, jambalaya and a risotto bar. The food is made to order, prepared by a chef in front of customers. Bistro patrons and patients can also order customized omelets.