Food Service/Meals

At CTCA at Midwestern Regional Medical Center, we’re ready to turn the tables on 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, garnered experience as a culinary specialist in restaurant, hotel, hospital, and private health club hospitality prior to joining CTCA. Her creative spunk, energy and skills shine through every meal prepared and each aspect of our dining experience.

Quality

Everything in our kitchen is prepared from fresh ingredients with as much love and care as the treatment and therapies our clinicians provide. 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.

In addition to scrumptious desserts, we 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 has been dressing up some side dishes with gogi berries from the Himalayan Mountains. 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.

Call it an upscale, bistro twist on what would otherwise be plain fare. Pizza—a favorite—is perked up 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.

If you’re looking for more “turf” than “surf,” let our rosemary scented leg of lamb, roasted Cornish hen with fresh tarragon and tomatoes, or pork loin with apple rosemary sauce entice you. And, you’ll actually want to eat all of your veggies with delectable choices such as baked acorn squash, Dijon oven-roasted potatoes and 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.

Who could possibly resist carved sirloin of beef au jus? Or how about good old Memphis pulled pork with coleslaw? Soup’s on with choices like old-fashioned hearty vegetable, chicken noodle and smoky roasted corn chowder. And if you’re hungry for close-to-home-cooking, don’t miss our roasted turkey breast and mashed potatoes with country gravy.

Community

Patients, caregivers and staff come together daily in our dining hall to share meals, along with laughter, stories and inspiration. It’s like grandma’s kitchen—friends and family gather, good food is always served and the warmth from hugs and smiles fill everyone’s heart.

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.”

Hours