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University Hospital Menu Heats Up With Guest Chef Series

Executive Chef Jen Moyer-Murphy from Clemens Food Group showcases new menu items at the action station at Market Place Cafe.

On May 17 the Market Place Cafe, which is self-operated by the Faculty Student Association, hosted two guest chefs offering an exciting array of new dining options created with healthy ingredients. Chef Eric Wood from Affinity Infusion and Executive Chef Jen Moyer-Murphy from Clemens Food Group demonstrated simple recipes with great taste.

Executive Chef Jen Moyer-Murphy from Clemens Food Group showcases new menu items at the action station at Market Place Cafe.
Executive Chef Jen Moyer-Murphy from Clemens Food Group showcases new menu items at the action station at Market Place Cafe.

“This guest chef event is the first of many to come to Stony Brook University Hospital and will continue each season bringing new menu items and flavors to employees and guests,” stated Michael West, Director of Campus Dining, Faculty Student Association.

Menu items included smoky pulled pork and jackfruit sliders over tossed field greens or a grain salad bowl, bulgogi marinated roasted pork loin and pork lettuce wraps with brown rice, pickled carrots and daikon radishes. Guests also enjoyed the Golden Jewel Blend Salad comprised of quinoa, baby garbanzo beans, toasted orzo and Israeli couscous combined with fresh vegetables, extra virgin olive oil and fresh herbs.

“It’s an action station, so everyone can build their own entrée or sandwich,” Chef Jen explained. “They can do a slider, they can do a salad, they can do lettuce wraps, so it’s really fun, it’s interactive, it’s healthy.”

Chef Jen’s passion for fresh cuisine is guided by Clemens Food Group’s Hatfield Way, a 120-year-old commitment to quality dining established by the Clemens family. “We’re showing our Farm Promise line today.” The farm fresh pork products used in their recipes are antibiotic-free and humanely raised on family farms. Pigs are fed a vegetarian diet without hormones or steroids added and consume no growth promotants. “The Farm Promise line is about no antibiotics ever,” Chef Jen said.  

Chef Eric echoed this commitment to delicious, nutritious cuisine. Affinity Group works collaboratively with customers in order to creatively engineer new menu options.

Stony Brook University Hospital foodservice, self-operated and managed by the Faculty Student Association, serves 1,800 patient meals daily and 4,200 retail transactions per day at the Market Place Cafe and other locations within the hospital as well as provides catering services to West and East campus and beyond.   

 

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