Lenox Hill Hospital chefs sliced their way through the North Shore-LIJ Health System’s “Ultimate Chef Healthy Entrée Challenge” competition on Thursday, placing third in the second annual cooking competition. Chefs Patricia Sobol and Johnny Beniquez won third place for their shrimp dish that had a tomato saffron broth and a parsnip and celery root puree.
Chefs from 13 of North Shore-LIJ’s hospitals and facilities diced, sautéed and blanched at Glen Cove Hospital’s Pratt Auditorium during the competition to create tasty, appealing and healthful dishes. The competition, which was held during National Nutrition Month, helps to show that hospital food can not only be healthful but it also surpasses the stereotypes of being bland and boring.
During the competition, chefs had access to a pantry, stove top burners and a farmers’ market. Each team was given 45 minutes to make a nutritious and delicious meal that was rated by three judges -- Adrian Ashby, an administrative associate at North Shore-LIJ who competed on Food Network’s “Chopped”; Joyce Shukri, RD, a healthcare specialist at Sysco Foods; and Robert Graham, MD, a physician at Lenox Hill Hospital who specializes in complementary and integrated medical therapies. All of the dishes had to be no more than 500 calories, 15 grams of fat and 600 milligrams of sodium; health system registered dieticians evaluated these recipes.
“Our system wide annual chef competition gives our culinary team the opportunity to showcase their talents to their peers and to the community. Not only is this a venue where they can publically boast their talents, but it is an opportunity to share ideas and creativity,” said Karen Travali, Director of Nutrition Services at Lenox Hill Hospital. “Our industry has taken a turn away from stereotypical hospital food and is moving in the direction of a restaurant quality menu for our patients.”
To see a video about the chef’s competition, go to:
Facility’s Name: Lenox Hill Hospital
By: Chef Patricia Sobol and Chef Johnny Beniquez
Dietitian: Melanie Leitner
Serving Size: 3oz Shrimp, ¾ cup Celery Root & Parsnip Puree, 8 Asparagus Stalks
Preparation time: 20 minutes
Cooking time: 25 minutes
Secret Ingredients: Shrimp and Celery Root
|2 TBS||Garlic, minced|
|8 each||Plum tomatoes|
|1/2 medium||Onion, diced|
|1/8 cup||White wine|
|1/2 cup||Orange juice|
|2 cups||Celery root, peeled and chopped|
|2 cups||Parsnips, peeled and chopped|
Directions: Puree Celery Root with Parsnips
307 Calories, 10 grams Fat, 150 milligrams Sodium
*Note: You can purchase shrimp already peeled and deveined