- Appetizer: Spiced Pan Seared Sea Bass over Lentil & Cauliflower Salad with Lemon-Truffle Vinaigrette
- Main Entrée: Five Spice Duck Breast with Gingered Sweet Potato Puree, Napa Cabbage, Grilled Pineapple
- Dessert: Strawberries n’ Cream Trifle with Aged Balsamic
What’s the most exciting thing your team has done in culinary in the past year?
Our culinary team was very excited this year to roll out our new Spring/Summer menu on June 29. We tried to take advantage of seasonal vegetables, while preparing them in different and unique ways for our patients. Using the season’s bounty to your advantage can allow you to create wonderful classics such as our caprese salad with local heirloom, vine ripened tomatoes, as well as fresh asparagus for our new grilled asparagus-beet salad. Hospital patients usually could never tell what was going on outside their room’s window, so with our seasonal menu we tried to bring a little taste of the summer season inside and onto their plates.
What makes Southside Hospital the team to beat in the 2020 Chefs Challenge?
We are returning with our core team from last year so that gives us an advantage for having experience within the competition. We also have been practicing very diligently and have become tighter as a unit because of it. All of the teams competing are strong candidates to win, but we think we have the right mix of talent, fortitude, energy and desire to bring home the win to Southside Hospital this year.
Check back in early August to see the results!