December 5- 11

New this week!

Columbia Gorge Organic Juice!

And Elevated Ice Cream!

Monday 5	Lasagna, Savory and Vegetarian, with garlic Bread
Tuesday 6	Pan roasted Chicken Served with Mashed potato and vegetable
Wednesday 7	Snapper Fish Roulade served with Herbed Rice Pilaf and vegetable
Thursday 8	Stroganoff over egg noodles with Broccoli
Friday 9	Grilled Chicken Served with Quinoa and Vegetable
Saturday/Sunday:	Chef's Choice

November 28-December 4

Bob's Bagels fresh every Friday, hand crafted organic delivered by bicycle!

Bobby showing off Fresh Organic Local Baby Boy Choy from Nash's Organic Produce in Sequim with a Cheer from Cyndee!

Q: Arran, why is Local Organic so important to you and your cooking?

A: The idea of organic is nothing new, before the age of pesticides, herbicides, chemical fertilizers and GMO,  farmers were organic "Old McDonald was organic!" I feel farming organic is a cycle of giving back to the soil each year instead of depleting the soil and making up for it in chemicals. As far as taste, no comparison, organic just taste better-proof is trying organic Celery against conventional celery...

Cooking tip:
 This Wednesday we are having Roulade of Snapper. The 1st rule in cooking is that "When fish is hot it is still cooking" the objective in cooking fish is to keep it moist and not dry it out, so if we pull the fish a little early and let the residual heat"carry over cook" then flash the fish in the oven just before serving we get a correctly cooked, to proper temperature, moist piece of fish. The roulade concept gives me more mass to work with rather than a flat piece that over cooks in no time at all, plus looks great too.

Thanks for eating with us, Arran

Monday 28:	Chicken and Veggie Alfredo with Broccoli
Tuesday 29:	Marinated Grilled Flank Steak with a festive winter slaw
Wednesday 30:	Snapper Fish Roulade served with Herbed Rice Pilaf
Thursday 1:	Pan Roasted Chicken Served with Herbed Pan Sauce and Mashed Potato
Friday 2:	Grilled Pork Chops with Moroccan Cous Cous
Saturday/Sunday:	Chef's Choice

November 21-27 Hello and Happy Thanksgiving

This week: Lunch

The first frost has kicked in so we can probably kiss the Rainbow Chard goodbye, Hello Kale, Winter squash and Roots...

Monday 21:	Vegetarian and Beef Pasta Marinara Served with Garlic Bread
Tuesday 22:	Marinated Chicken Served with Mushroom Quinoa
Wednesday 23:	Cape Cleare Salmon Cakes served with Herbed Rice Pilaf
Thursday 24:	Thanks Giving Feast Turkey-Ham-Potato-Vegetables
Friday 25:	Cottage Pie served with Broccoli
Saturday/Sunday:	Chef's Choice

Hello Everyone I'm Arran and I love to cook. I have been cooking professionally for 21 years, that's over half my life. I learned to cook through an American Culinary Federation apprenticeship followed up by a formal culinary degree from Le Cordon Bleu.

Why the Hospital?
Well, several reasons... the idea that I can change the way folks eat, an "Institution Revolution," good wholesome food that kitchen staff actually cook as opposed to heating up. Secondly, the hospital is the perfect platform to encourage and teach people to cook more. Finally, it's just a great job with great people.


Why this Blog?
Blogging is a great tool to inform the masses. Unlike the old menu system that was a rotation of preselected food options, we'll be able to respond to what is happening with seasonal products and even the weather forecast. This Blog will allow us in the kitchen to keep you up to date on what we're up to and even give helpful cooking tips along the way.