Come visit Down South, HHS’ charming new healthy-comfort concept

FlavorPort is a new culinary program based on global cuisine, turning hospital cafes into street food dining experiences, the latest creation from HHS, a Texas-based healthcare foodservice provider with a reputation for cutting-edge culinary.

The different “docks” of FlavorPort are built to give guests the chance to try something new made with fresh, housemade components. “This is the same experience that they would get if they visited a food truck outside of the hospital,” said HHS VP of Culinary Operations Karl Sukley, citing the collection of “flavorful, tasty and exciting foods.”

Included in the FlavorPort brand are several new concepts, including Down South, with its modern takes on classic Southern comfort food, with nods to quite a few of the many regions that make up the American South. Check out a few of the bourbon-steeped-but-better-for-you menu items from HHS Corporate Chefs and Haywood Regional Medical Center from all over the map.

Nothing says “Lonestar State” like smoky, fall-apart brisket. In this chili, created by HHS Corporate Chefs, it’s a cowboy’s dream come true. (And we won’t get started with the whole “beans-in-chili” debate here.)

A Southern dish that’s been counteracting that “unhealthy Southern food” myth for many moons, Hoppin’ John is a historically significant rice and beans dish from the Gullah people, descended from West Africans who lived in slavery in the Lowcountry. This version is a signature at Haywood Regional Medical Center.

Another dish with a healthy spin (and a bit of mischief), this salmon dish gets drunk, Kentucky style, with a boozy-sweet bourbon glaze.

Succulent pork is a center-of-the-plate star, especially with a crust like this. Pecans, a Southern staple, have the perfect sweetness to go with the pork, a role often filled by fruit.

It doesn’t get more downhome than meatloaf, and Haywood Regional Medical Center puts a healthy spin on this classic comfort dish with ground turkey that’s still glazed with flavor.

This legendary dish was born in a Louisville hotel, and this version takes it off the plate and into the casserole dish for a volume-friendly and easy-to-serve version.

Here we have a side dish done right with a satisfying balance of creamy and corny. 

Another legendary Southern side, this one makes us start counting down the days until Thanksgiving. But good news, with this concept, you don’t have to wait!

A good braise puts us in that autumn state of mind, in the coziest way possible.

There’s nothing like the melty, green, earthy, fatty-acidic goodness of a nicely done pot of collards. While it’s well known in the Southern region, this iconic side dish sadly still might be a bit unfamiliar to Yankees.

This stew came from a place of survival (many recipes feature possum and/or squirrel), but now gives pure comfort, with a stick-to-your-ribs quality, perfect for a hearty lunch, sans squirrel.

A great example of spirits adding to the soul of a dish, these chicken thighs are a party on a plate.

Tangy mustard sauce rules the 'cue scene in South Carolina, and this pulled chicken is a nice change up from the traditional pork. 

And for dessert, this cake hails from Jamaica and came to the American South in the 1970s, complete with banana, pineapple, cinnamon and pecans.