Ten South Carolina Gold Apple hospital culinary teams competed at the first ever Cooking Well Invitational last Friday at the Culinary Institute of Charleston. The team from Oconee Medical Center took home top honors.
The winning menu included an appetizer of a grilled shrimp with tzatziki and remoulade sauces, and a fruit salad in a watermelon cube. A black bean and chickpea burger slider, a popular dish at Oconee Medical Center, was served with an orange and jicama salad and avocado cilantro slaw. The dessert was ginger snap wafers with a blueberry fruit topping.
The team from Palmetto Health placed second, and the Georgetown Hospital System team placed third. Competition was intense, with all teams scoring within a 20-point range.
The competition highlighted efforts by South Carolina hospitals to make food healthier and more appetizing. The one-day invitational demonstrated how to convert recipes into healthier versions without sacrificing great taste.
Other hospitals participating included Baptist Easley Hospital, Beaufort Memorial Hospital, GHS Laurens County Health Care System, Medical University of South Carolina, Piedmont Medical Center, Providence Hospital and Providence Hospital Northeast.
Celebrity chefs, television hosts, and authors Robert Irvine and Marvin Woods also participated. The event was sponsored by the South Carolina Hospital Association’s Working Well Initiative and Sodexo in partnership with the Culinary Institute of Charleston at Trident Technical College.
Read more about the event through coverage from the Post and Courier: http://bit.ly/14yCvMX