Ok, I work in a hospital. And I loooovvveee my job. We are a level one trauma center, which means we get a lot of different, serious, life threatening traumas and I get to see a lot of stuff. Pretty awesome. And we also have the best neuro facility and team in the region. That’s kind of a big deal. Those are two things my hospital is known for. What we aren’t known for, however, is the food. Sure we have a decent salad bar in our cafe and Monday mac n’ cheese has become pretty legendary throughout the hospital staff. And we have a pretty tasty coffee shop with a wide variety of organic and plant based items to choose from. But that’s it. Hospitals are not known for their food, the exact opposite actually. Patients will ask family members to bring them outside food sometimes because there’s only so many times a person can have turkey, gravy and mashed potatoes. And that hospital coffee….oh man. It’s a far cry from Starbucks, or even Foldgers. 😂 It’s just not something hospitals thrive to achieve to have; a good, tasty menu. There is one hospital however, in Castle Rock, CO that people actually go to because of its food. People who aren’t even patients go to this hospital on a daily basis just to eat there. Well, to eat at the restaurant inside of the hospital. Until recently, I had never heard of such a thing, a full service restaurant inside of a hospital. Inside of Airports, sure. Inside of Malls and sports arenas, absolutely. But inside of a hospital? That’s a new one.
Castle Rock Adventist Hospital houses one of Colorado’s most unique restaurants, called Manna Restaurant. Founded by award winning chef, Chef Dan Skay and Johnson and Wales culinary grad, Chef Adam Freisem, Manna practices a farm to table mentality, using whatever is in season in Colorado. A quote from the restaurant’s website: “Reflecting Colorado’s growing season and featuring the best our region has to offer. We suppprt humane, sustainable and responsible farming practices, even from our own garden. For the simple fact-local food, raised and produced by people who care, is better”. Manna Restaurant partners with farmers, bakeries and coffee vendors throughout the state of Colorado, supporting local businesses and using what is produced in Colorado to operate their restaurant. Businesses like Busy Bee Honey Farm, Best Buddies Bakery, Coda Coffee, Growers Organic, and Jumping Goat Dairy Farm, to name a few!
The biblical history behind manna is that manna is the food that God provided the Israelites on their travels in the desert during the 40 year period following the Exodus. He provided just enough to eat each day, and a double portion was given to them on the Sabbath. Some refer to manna as a flaky, miraculous food. And the motto behind Manna Restaurant is that they are bringing God’s bounty to the table. Being that Castle Rock Adventist is a Christian, not for profit hospital, so is Manna Restaurant. Every tip that is given to the servers that work at Manna, is given to their wellness foundation, and they donate that money to a different charity every month. Being not for profit allows Manna to keep their menu prices low, and provide good, wholesome, whole food to hospital families and anyone else who wanders into their restaurant, because how many people say, “hey do you want to go to the hospital for dinner tonight?!”
The restaurant is striving to provide a healthy food option for not only the patients in the hospital, but for the community around them. A lot of hospitals work towards providing healthy food options for their patients, but still end up with a lot of processed foods on their menus, as well foods that have very little nutrients. Manna’s menu is full of nutrient-dense food options, something our bodies need to heal, and stay healthy. I commend them for what they are doing!
Now, to the restaurant….
As you enter thru the main enterance of the hospital, the restaurant is on the left. The restaurant itself is a bit different: you walk into Manna Market, where there’s a small coffee shop, and their salad bar.
To the left of the enterance is their dining room, which is seat yourself. And there’s also a handful of chairs at an open kitchen counter, where you can sit and eat, while watching the cooks in action. That’s where my husband and I chose to sit!
Ok, now on to the food! I cannot tell you how unique Manna’s menu was! This menu, at first glance, has a fine dining quality to it. From sushi grade appetizers, to lamb burgers and carmelized plantines with avocado crema. Manna’s menu is unique and creative, offering food options made with ingredients from the earth, and from scratch. They even had homemade ketchup and mustard on the table! And, hands down, it was the most tasty ketchup and mustard I’ve ever had. And I used to liveon ketchup growing up.😉
I started my Manna experience with a bowl of chilled strawberry and coconut soup. It was so creamy and sweet, with a touch of cinnamon. And the flavor of the strawberry reminded me so much of summertime. I bought two bowls to take home to feed to my kids for breakfast the next morning. It was sooooo good.
Dinner options were out of this world. Wood fire pizzas, house made burgers, and more traditional meaty options like ribs, lamb and fish. I went for one of their burgers, The Forager. Made with Hazel Dell mushrooms, potatoes and wild rice, this burger is easily in my top 5 veggie burgers of all time. I had to “alter” the burger, because of what I saw came with the burger listed right above it on the menu. The burger was a lamb burger, topped with spicy blueberry relish and goat cheese. I add to have that relish on my mushroom and potato burger. And the chefs weren’t surprised in the least that I asked for it, they say it happens often. The blueberry relish was very flavorful, sweet with a little kick. The sweetness of it, and the tartness of the goat cheese, added another dimension of delish to my peppery, startchy, falling apart mess of a burger. I’ll say it again, one of the best burgers I’ve ever had.
I was too full for dessert, but I got it anyway…🤗😋 I know, I know, you shouldn’t eat when you’re full, it I was very curious about their pea cake dessert. Yes, you read it right, pea cake. And yes, it was indeed made from peas. And it was green! It wasn’t too sweet, but did have a nice cake texture to it. If it doesn’t sound too hippie of me to say, the pea cake really had an earthy taste to it, not like other vegan cakes I’ve had. Served with candied pistachios and pea shoots in a bed of vanilla sauce, it really was the perfect end to my meal. I mean, who doesn’t make their cakes with peas??
Until Next Time….