Who says low carb food can’t be exciting?

Today our team presented one of our monthly Lunch & Learns that promote our healthy eating initiative and education program,  which is part  of our retail dining. The topic for November was ” Sugar Does Not Cause Diabetes”

Our chefs collaborated on this project to provide a three course menu that focused on fresh, healthy, low carbohydrate cuisine . Our patrons, who paid $14.99 for the event, were treated  to a 45 minute Q & A session with one of our Registered Dietitians, who in turn provided them with information and  suggestions on the monthly topic. All of this, while our chefs prepare a gourmet three course sampling menu. What a way to spend your lunch break!

Today I witnessed the delicious food that Chef’s Ray and Steve prepared, and I was sure to snap some pictures along the way as the food was plated.

The First Course….Cauliflower and Leek Soup, was served with a black pepper Parmesan tuille. The texture was velvety smooth, and the fresh thyme garnish was right from our own herb garden.

For the main course, It was a Grilled Salmon  Salad with warm lemon herb vinaigrette, baby spinach, hard-cooked egg, shaved red onion, and toasted almonds.

My favorite part of this dish was the crispy fried leeks that gently formed a nest on top of the salmon, check it out. Nothing complicated, just simple, clean food which has been artfully prepared.

To top it off, chef Ray made another one of his delectable desserts. This time there was a challenge….to make it sugar-free.

What he came up with was decadent Hot Chocolate  Cheesecake with a toasted almond crust. It was delicious, and special thanks to Splenda,  for giving this light  and fluffy cheesecake just the amount of sweetness it needed. As far as the excited gentleman in the picture, that’s Paul, our business manager. Today, he also played waiter.


About Chef Ryan CEC

I'm the Executive Chef for Rex Healthcare's Culinary & Nutritional Services team in Raleigh, NC. We are doing some amazing things. We are changing the perception of "Hospital Food"- one meal at a time.
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