Called Stanford Hospital & Clinics Farm Fresh, the new menu choices are the creation of nationally recognized Bay Area chef, cookbook author and restaurateur Jesse Cool, a long-time advocate and leader in organic cooking.

Cool worked with the Hospital’s executive chef Beni Velazquez to fine-tune the recipes. The new inpatient menu option puts Stanford Hospital at the forefront of an emerging nationwide recognition that fresh, healthy food is a vital part of the healing process.

Stanford Hospital Introduces New Organic Menu for Inpatients

News release

Stanford Hospital & Clinics is launching a new daily menu for inpatients featuring organic, locally grown, sustainable ingredients. Chef Jesse Cool's creative approach to developing a new menu option reflects a basic principle - simple is best. Soup is the centerpiece of the new menu. Full story »

Hospital's Farm Fresh Soups Premiered at Tasting

News release

Hospital employees get a sneak peek at all eight soups from the Hospital’s new patient menu options made from scratch with fresh, organic, sustainable and locally grown ingredients. Corn with basil and smoked cheddar, anyone? Full story »

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