What Would You Do With Beets, Monkfish, and Prunes? Northwell Health chefs and a registered dietitian turned it into an award-winning dish
By Alexandra Zendrian
New York’s largest health system, Northwell Health, has been challenging its chefs for the last baker’s dozen years to compete against each other in a Chopped-style event where they must incorporate specific ingredients into dishes. This year, it was rainbow beets in the appetizer, monkfish in the entrée, and dried prunes for dessert. Adding to the complexity of this challenge, chefs need to follow Northwell’s rigorous nutrition guidelines as, after all, these are hospital chefs.
• Entrée: Black trumpet mushroom crusted monkfish, spring onions, fava beans, garlic pesto puree, and a saffron and tomato emulsion; • Dessert: Valrhona chocolate and prune Napolean cake, dark chocolate ganache, Armagnac poached prune puree, cinnamon whipped cream, and almond brittle. Phelps Hospital’s Executive Chef Andrew Cain, Executive Sous Chef Kelly Walker, Senior Registered Dietitian Susan Juechter, and Chef de Partie Micheal Abeleda comprised the winning team.
The competition held this year at the Institute for Culinary Education in Manhattan involved 90 minutes of cooking time. It was judged by renowned chef and restauranteur Marcus Samuelsson as well as Northwell’s Corporate Executive Chef Bruno Tison (featured in our March/April edition) and Northwell’s Chief Medical Officer Jill Kalman, MD. The winning team from Phelps Hospital in Tarrytown, New York, created these dishes: • Appetizer: Golden beet and brussel sprout potsticker, roasted and raw rainbow beets, boro beet coulis, and vegan horseradish mousse;
HOSPITALITY NEWS MAY | Page 47
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