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Hospital food evolves to please the discerning palate
Hanford Sentinel

Forget lime Jell-O and soggy vegetables. That’s so yesterday. Today’s hospital food, for both patients and guests, has evolved to accommodate an increasingly refined palate. If you stop in for a meal at one of South Florida’s health institutions, you might be pleasantly surprised. The food is not only good for you — these are hospitals, after all — but the dishes taste good, too, combining flavors once found only in restaurants. “More and more hospital kitchens are looking for more than institutional food,” says Aurora Gonzalez-Bautista, director of nutrition services at West Kendall Baptist Hospital.