Culinary contest generates new healthy menu items for Cura Hospitality

Chefs used Cura’s wellness-promoting spice blends to create signature recipes.
Anti-Inflammatory Kofta Kebobs are seasoned with a blend of ginger, cardamom, cloves, black pepper and garlic. | Photos courtesy of Cura Hospitality.

Cura Hospitality, the foodservice provider for healthcare and senior living operations, named two chefs as winners of its recent culinary contest.

The chefs were tasked with creating recipes using Cura’s signature spice blends, which contain ingredients believed to offer health and wellness benefits.

Brain-boosting crab cakes were the winning recipe for Executive Chef Robert Grotha of Aberdeen Heights, a Presbyterian Manors of America senior living community in Kirkwood, Mo. Chef Grotha used Cura’s Signature Brain Boost Spice Blend, a mix of ground turmeric, cinnamon, nutmeg, ginger, rosemary, paprika and granulated onion—ingredients that are linked to memory function.

“The spice blend makes a perfect addition to this crab cake,” said Grotha in a statement. “The warm spices paired with the sweet crab meat and bright pop of lemon come together to make a delicious bite.”

Crab Cakes

The crab cakes feature Cura's signature Brain Boost Spice Blend. 

The second winning recipe, Anti-Inflammatory Kofta Kebobs, came from Executive Chef Terry Geracia of Allegheny Health Network’s Allegheny Valley Hospital in Pittsburgh. The Kebobs feature Cura’s Anti-Inflammatory Spice Blend, which includes ginger, cardamom, cloves, black pepper and granulated garlic. The spices are believed to help reduce chronic diseases, joint pain and swelling.

“I chose this recipe because the spice blend in traditional kofta and the anti-inflammatory spice blend are very similar,” said Geracia in a statement. “It works great in this recipe, making for a nice, flavorful, healthy alternative to traditional kofta.”

The recipes were judged on quality, taste, presentation and originality by Cura’s Executive Chef Lance Franklin and Cura’s Corporate Culinary Director, John Cramutola. Both will be added to future menus.  



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