St. Luke's Green Cuisine


At many institutions, reconstituted potatoes, canned soup, and instant tapioca pudding are daily staples. Not so at St. Luke’s Wood River, where we have incorporated fresh ingredients and fresh ideas into the standard cafeteria fare and patient meals. By taking the Earth-friendly step of implementing a sustainable foods program, St. Luke’s is changing the way people think of “hospital food.”

Sustainable foods are produced by people and with practices that value and care for the earth, workers, food, and human health.  Working with local businesses such as Hailey Coffee Company, Bigwood Bread, Cloverleaf Dairy, and Idaho’s Bounty, the hospital supports procurement of local, nutritious, sustainably-produced food demonstrates a commitment to “first, do no harm” as part of a whole hospital approach to preventive medicine that protects the health of patients, staff, and community. 

What we are doing to make a difference:
Food - Seasonal menus prepared with fresh, whole fruits and vegetables used in recipes based on simplicity, nutritional value, and taste. 
Facilities - Recycling, composting, minimizing disposables, and packaging, reducing energy and water consumption.
Staff - Training, culinary enhancement, workflow evaluations, and education.
Fiscal Responsibility – Higher quality, less quantity.

Green Cuisine Cafe Hours
Monday-Friday: 7-10 a.m., 11 a.m.-7 p.m.
Saturday-Sunday: 8 a.m.-7 p.m.
Grill Daily: 8 a.m.-6 p.m.

Green Cuisine Upcoming Events!  

No events scheduled at this time.


Crop to Cuisine!
A new garden at Sawtooth Botanical Gardens is growing fresh herbs like sage, cilantro, parsley and rosemary and fresh vegetables including lettuce, peppers, tomatoes, beans, zucchini and squash to use in the Green Cuisine Café. 

Sawtooth Botanical Gardens donated the garden plots to St. Luke’s and Sun Valley Garden Center donated the plants.  St. Luke’s employee volunteers planted and maintain the garden plots.  

Thank you to our community friends for their generous donations to St. Luke's !

Sun Valley
Garden Center

 

Green Cuisine Guest Chef Program!
In celebration of sustainable foods, and in conjunction with local chef's in the Wood River Valley, St. Luke’s brings the Guest Chef program to the Green Cuisine Cafe.

The guest chef menus incorporate St. Luke’s pledge to feature local, healthy and sustainable items. We invite the community to come eat with us!

Jim Funk from Despo's

Menu:
Homemade Chips and Pico de Gallo
KMT Salad
Chicken Enchiladas "Divorciado" Style
Carne Asada Tacos
Despo's Famous Tortilla Soup

Chris Kastner from CK's

Menu:
Winter Vegetable Red Curry Soup
Brown Rice Bowl with Vegan Pistachio Sauce
and Moroccan Spice Paste

 

Nadina Keller from Sayvour

Menu:
Watermelon, Arugula and Feta salad with Fresh Raspberry Vinagrette
Argentina Style Flank Steak with Chimichurri Sauce
Scott Mason from Ketchum Grill

Menu:
Picante End-of-Season Tomato Soup
Idaho Trout Fillet with Tunisian Spiced Quinoa Cucumber Salad and Harissa Yogurt

Tom Nickel from The Roosevelt Grille

Menu:
New Orleans Style Shrimp and Sausage Jambalaya over Savory Toasted Coconut Rice
Bigwood Bread and Homemade Huckleberry Butter

Taite Pearson from Sego

Menu:
Local white bean and rabbit stew with homemade bread

Callie and Vinny from Rasberrys

Menu:
White Bean Soup with Roasted Red Pepper and Meyer Lemon Drizzle
Red Rasberry Shortcakes with Local Idaho Honey Whipped Cream

 


Green Cuisine in the News!

Sun Valley Magazine Summer / Fall 2010
"Tasty Hospital Food Defies Tradition" by Dana Chivvas



"Do what you can
one food at a time,
one meal at a time,
one day at a time."

                                                  


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