Spokane, Wash — Deaconess Hospital took a fresh approach to its dining reputation by participating in the Epicurean Delight competition, a local showcase that lets hospital kitchens display the variety and quality of meals they can prepare for patients and staff.
Chef team presents hearty, diverse menu
Perry Eliassen, the hospital’s nutrition manager, guided reporters through the spread. Among the featured items was a classic poutine, built on crisp French fries topped with cheddar cheese, fresh pot roast, savory gravy and cheese curds. Eliassen explained that the dish demonstrates how comfort food can be adapted for a hospital setting without sacrificing flavor.
Another highlight was a Cajun‑style “voodoo chicken” dish served over penne pasta. The plate combined a spicy Cajun sauce, bell peppers, fire‑roasted chicken thighs, andouille sausage and a generous sprinkle of Parmesan cheese. Eliassen noted that the recipe brings a taste of New Orleans to Spokane while meeting the hospital’s nutritional standards.
The competition also featured freshly made donuts and beignets, the latter identified as a traditional New Orleans pastry. These sweet treats illustrated the culinary team’s ability to produce bakery items in‑house, offering patients and visitors a broader selection of wholesome desserts.
Why the competition matters
Hospital food often carries a negative stereotype, with many patients assuming meals are bland or nutritionally inadequate. Eliassen stressed that the Epicurean Delight event gave Deaconess chefs a platform to prove otherwise. By preparing recognizable, flavorful dishes, the kitchen staff demonstrated that hospital nutrition can be both health‑focused and enjoyable.
“We want our patients to feel cared for in every way, including what’s on their plate,” Eliassen said. “This competition lets us show that we can serve meals that are both nutritious and satisfying.”
Community response
Local residents and hospital staff who attended the showcase expressed appreciation for the effort. Many noted that seeing familiar dishes prepared on site helped shift perceptions about hospital meals. The event also underscored Deaconess Hospital’s commitment to supporting the well‑being of Spokane’s citizens, aligning with broader community health goals.
Hospital administrators plan to incorporate feedback from the competition into future menu planning, aiming to expand the variety of wholesome options available to patients throughout the year.
Looking ahead
Deaconess Hospital hopes the positive response will encourage other healthcare facilities in the region to invest in culinary excellence as part of patient care. By highlighting the skill of its kitchen team, the hospital not only improves its own food service but also sets a benchmark for nutrition standards across Spokane’s medical community.
Original reporting: KHQ Spokane (news) — read the source article.
