Kitchen staff ‘treats’ doctors

Paul McCabe, executive chef at L’Auberge Del Mar, teamed with the hospital kitchen staff at Scripps Memorial La Jolla, Dec. 15 to prepare a holiday meal for the medical executive committee meeting.

The menu included Hiramasa crudo (sashimi), shaved fennel salad, smoked duck cracklings, and sake steelhead roe with Colorado lamb loin and seared scallops, goat cheese gratin, Swiss chard and smoked cabernet reduction.

Dessert? Warm chocolate volcano cake, cappuccino gelato.

The partnership was the idea of chief of staff John Spinosa, M.D., Ph.D. Spinosa worked alongside Chef Paul and James Johnson, hospital chef and kitchen supervisor, and other kitchen staff to prepare the meal for the 22 physician leaders.

“I wanted to thank the food services department for all of their hard work and dedication by offering this opportunity to work alongside Chef Paul,” Spinosa said.

Once a quarter, a different physician has volunteered to work with the hospital cafeteria to produce a special meal for the group. Spanish paella, an all-American picnic and Italian feasts are just a few of the meals that have been served.

Related posts:

  1. L’Auberge opens KITCHEN 1540
  2. Custom KITCHEN
  3. Kitchen Shrink: World foodies find upscale cooking classes in La Jolla
  4. Everything and the Kitchen Shrink: Labor less in the kitchen on Labor Day
  5. Celebrity chefs unite for event benefiting Mama’s Kitchen

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Posted by on Dec 17, 2009. Filed under Archives. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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