Dishes from Pakistan, the third culture to be featured in the new program, were on the menu recently.
Patti Simpson, director of South West Health Food and Nutrition Services, says Dr. John Ramessar, president of the medical staff, approached the department in June with the idea.
“We have a lot of culturally diverse physicians on staff. One of the ways to make people feel welcome and increase moral is to bring some common and familiar foods,” she said.
“Dr. Ramessar presented us with the challenge of putting some of this in the cafeteria,” she said.
Dietetic interns created the framework for the meals and prepared information boards on featured cultures.
A South African meal in June served up a traditional beef and curry-based dish with turmeric flavored rice and sweet custard tart for dessert.
The Egyptian feast in July featured a choice of chicken shwarma or koshari, green salad and basbosa – a sweet custard cake; Thursday’s Pakistani meal, which cost $5.25, included an entrée of biryani (chicken, rice and Indian spices), a side veggie and besan ladoo, and a sweet made from chickpea flour and sugar.
North Indian cuisine will be featured in September. The meals are served between 10:30 a.m. and 1 p.m.
Ramessar downplays his involvement.
“I just light fires and run away,” he laughed, but on a more serious note, added, “Part of the medical staff’s goal is to keep staff in Yarmouth. Many of our physicians come from very large cities and adjusting to a small community can be a bit challenging. Especially as they are isolated from their support groups.
Part of the medical staff’s goal is to keep staff in Yarmouth. Many of our physicians come from very large cities and adjusting to a small community can be a bit challenging. Especially as they are isolated from their support groups. - Dr. John Ramessar
“Patti and her people have done a marvelous job of putting together this very philosophical idea into concrete actions,” he said.
Simpson says authenticity was created by working with staff and physicians from each culture featured. Recipes they suggested were modified and adjusted for volume to serve 100.
“The individuals that have helped us have even brought in their families for the meal,” said Simpson.
The meals have come close to selling out on all three occasions.
