Food Service/Meals
Learn More About Meals at Midwestern: Chat with Us | Email Us
At Cancer Treatment Centers of America (CTCA) at Midwestern Regional Medical Center, we’re sure to exceed your expectations of “hospital food.”
Judith Hallisey, Director of Food Services, leads our talented team of 50 food service professionals, who create and serve wholesome, healthy, nutritious meals at a great value every day.
Hallisey, a graduate of the Culinary Institute of America, brought vast experience as a culinary specialist in restaurant, hotel, hospital, and private health club hospitality to CTCA. Her and her staff’s talent and love for their work show in every meal prepared.
Quality
Everything in our kitchen is prepared from fresh ingredients. Whenever possible, we use organic products (when in season and available). Whole grains, as well as hormone-free meats (e.g., chicken, beef) are staples of our menu. We also offer plenty of sugar-free and/or low-fat selections.
“We go out of our way to get the best ingredients,” insists Hallisey. “We’re also constantly looking for new, innovative items on the market that are healthy.”
For example, Hallisey incorporates gogi berries from the Himalayan Mountains in some side dishes. These bitter, but beneficial berries are high in protein and iron. Another special ingredient she incorporates into the menu is quinoa, a complete protein from the Andes Mountains.
Originality
“I like to get people to try the different foods that we offer,” Hallisey says.
She makes it easy to sample healthy and inventive choices on the menu. For instance, Hallisey pairs nutritious sides like couscous or wheat berry salad with sandwiches. Pizza—a favorite—is topped with three cheeses. Fish is always fresh and prepared with flair. Popular selections include fire-grilled trout with tomato-mint relish and pan-seared snapper with capers and lemon.
Heartier choices include rosemary scented leg of lamb, roasted Cornish hen with fresh tarragon and tomatoes or pork loin with apple rosemary sauce. Vegetables range from baked acorn squash to Dijon oven-roasted potatoes to stuffed portabella mushrooms.
Comfort
Above all, Hallisey says it’s comfort foods most patients crave. But who says comfort food can’t be healthy?
“What we do with our menu is offer food everyone loves, but we make it truly nutritious and good for you,” she says.
Popular comfort foods commonly on the menu include carved sirloin of beef au jus, Memphis pulled pork with coleslaw, roasted turkey breast and mashed potatoes with country gravy, and a variety of soups (e.g., old-fashioned hearty vegetable, chicken noodle, smoky roasted corn chowder).
Community
Patients, caregivers and staff come together daily in our dining hall to share meals, along with laughter, stories and inspiration.
You’ve got it!
We’ll go out of our way to try to accommodate your special requests and needs. We’ll even make recipes you bring from home. Please let us know of such special requests before your visit, so that we can have everything ready to prepare when you arrive.
Hallisey talks with patients regularly to find out what they want on the menu. She also attends the weekly “Through Your Eyes” patient feedback session to make sure their needs are met.
“Our jobs are to make sure our patients are eating,” she says. “The best thing you can hear is when a patient says, ‘I’ve gained weight.’ That’s the highest praise you can receive.”
Affordability
We offer complimentary meals for patients and caregivers. The allowed amount for each meal is as follows:
- $4 for breakfast
- $7 for lunch
- $7 for dinner
Patients and caregivers are only charged the overage after exceeding the monetary limit set for each meal.
Hours
| Breakfast | 7–10 a.m. (continental 7–10:30 a.m.) |
| Lunch | 11:30 a.m.–2:30 p.m. (sandwiches 11:30–6:30 p.m.) |
| Dinner | 5–6:30 p.m. |
