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
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
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 »
Stanford Hospital & Clinics Farm Fresh In The News:
- California Country Magazine:
Diagnosis Delicious! Chefs Seek To Cure Bland Hospital Menus - San Francisco Chronicle:
Fresh Food Menu at Stanford Hospital Fares Well - The Daily News:
Hospital Food Gets Organic, Trendy Twist - Palo Alto Weekly:
Hospital Takes Fresh Approach to Patients’ Meals - CBS 5:
Stanford Hospital Food Goes Organic
Introducing Farm Fresh
Learn more about the hospital's new inpatient organic menu.
Soup Recipes
Try all the simple new soup recipes in your home kitchen.
About Jesse Cool
Read more about Jesse Cool: chef, restaurateur, author.