What We Feed Our Patients
My continuing mission to change hospital food
Written by Jim McGrody
1/7/2013
Cib/o Grille is unveiled.
Fresh food is now the
norm not the exception.
CIBO (pronounced- chee-bow) Name for a nonpretentious person who enjoys all food. Either
talking about food, or eating food, a cibo is
happy with all things food. Cibo was also used
in the form Cib/o taking from Latin and Italian
and was used as a medical term for meals. The
two blended together to produce the first venue
of its kind in a hospital
Fresh grilled salmon, Island spice rubbed
Tilapia, Grilled pork chops with Roasted
mushroom demi glace, grilled plantains, fresh
vegetables, and fresh salads… not your normal
hospital cafeteria grill food. We have removed
all fried food and replaced it with a cutting
edge, chef driven menu. Our customers love the
freshness
One of our Cib/o grille special.. Grilled Cod
Provencal. Cooked fresh to order
Sept-Dec Highlights
 Black Hat Chefs featured on Japanese
TV. Rex Hospital along with Sloan
Kettering hospital in New York was
featured on Japanese TV. The story was
about hospital food and how fresh
ingredients and chefs are changing things
forever. Broadcast October 17, 2012 in
Japan, Australia and Canada
 Black Hat Chef receives culinary
scholarship Tyran Lawson (one of our
cooks) was awarded a full Scholarship to
the Chefs Academy. His work ethic and
dedication to creating good food was the
reason I nominated him for this incredible
scholarship. The Chefs Academy agreed
and awarded the $50,000 scholarship to
him.. Go Tyran Check out their website
http://www.thechefsacademy.com/

Black Hat Chef introduce bedside
afternoon tea service. Fresh steeped tea
served bedside with homemade petit fours,
biscotti and chocolate dipped strawberries.
Check out our local newspaper article
http://www.newsobserver.com/2012/12/27
/2567317/rex-hospital-now-offeringafternoon.html
Tyran Lawson Pictured left is awarded a full scholarship
to the Chefs Academy. Tyran is one of our cooks at Cib/o
grille and is a key player in menu development and quality
control.
Recipe of the month
Cider Brined Pork Loin with Sautéed
apples and onions
This grill special is on our cycle menu for Cib/o.
Grilled food in hospital does not just mean
burgers. It can mean an artfully thought out
menu item that introduces great flavor without
allot of fat. The flavors are incredible.
Hope you enjoy
House smoked Beef brisket served with a roasted
pepper trio, NC Hoop Cheddar and a creamy
horseradish sauce. Now being served at Cib/o
Grilled Pork loin served with Quinoa salad and grilled
vegetables with a soy ginger glaze
2 T salt
1t black pepper
2 cups apple cider
2 bone in pork chops (6-8 oz)
3 T oil
For the brine
Dissolve salt in 1 quart of warm water add
pepper and cider. Place chops in brine and place
covered in refrigerator for 8 hours. Remove from
brine and pat dry. Place on grill and cook until
150 degrees
For the Apples and onion
3 T oil
2 apples cored and sliced in wedges
2 sage leaves
2 T butter
1 large sweet onion
Place onions, oil and sage leaf in pan and
caramelize on high heat until a deep brown
color. Add onions, butter and cook until apples
are soft. Season with salt and pepper.
Don’t Forget to like us on Facebook @ what
we feed our patients
And follow us on twitter @ blackhatchefs
MONTH YEAR
MONTH YEAR
VOL. # ONE ISSUE #1
VOL. # ONE ISSUE #1
Jim McGrody [email protected]
Website www.whatwefeedourpatients.com
Chef Ryan’s Blog http://newschoolhospitalfood.wordpress.com
Stay tuned for further updates from “What We Feed Our
Patients”. Chef Jim McGrody is constantly changing how
patients in hospitals are eating. If you are interested in
learning more about the book or about the Black hat Chefs
consulting opportunities, please contact him at the email
above.
WWW.WEBADDRESS.COM