We recognize how important maintaining a healthy, well-balanced diet is to the healing process. We also understand that your appetite and tastes may change during cancer treatment.
The culinary team at Southwestern Regional Medical Center (Southwestern) provides affordable, healthful, specially prepared meals to suit your culinary desires and selective tastes.
Our culinary team
Our talented culinary team collaborates hand-in-hand with the hospital's Nutrition & Metabolic Support Department to provide delicious and nutritious immune boosting and anti-inflammatory meals for patients each day. Together, both teams strive to understand your needs and ensure that the food you eat complements your cancer treatment.
The culinary team at Southwestern includes a broad range of culinary professionals, including an Executive Chef and Pastry Chef, who make it their goal to deliver nutritious meals that are equivalent to food served in fine dining establishments. “It’s all about delivering the best product to our patients,” says Kalli Castille, Director of Integrative and Culinary Services at Southwestern.
At Southwestern, you will find a wide variety of fresh, whole food choices. Everything in our hospital kitchen is prepared with fresh ingredients daily. We also offer sugar-free, gluten-free, low-fat and vegetarian options.
Some menu items include: ancho-honey glazed salmon with corn and black bean relish, pecan-crusted turkey with a side of whipped sweet potatoes, and grilled rib eye and natural turkey enchiladas. We also offer comfort foods, such as Yankee pot roast, gluten-free macaroni and cheese, and homemade mashed potatoes. In addition, every day, we feature a different soup, salad, and homemade dessert.
If you have a special request or if you are on a specific diet, we will make every effort to accommodate you. We have gluten-free, diabetes friendly, and heart healthy options daily.
Café L'Abri (grill and main serving line) is open seven days a week, from 7 a.m. to 7 p.m., with grab-and-go options available until 7:30 p.m.