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Blueberry Cheese Blintzes

By Heidi Sutton

Filled with ricotta and cream cheese and topped with blueberries and honey, enjoy these delicious blintzes during and even after the Passover holiday!

Blueberry Cheese Blintzes

YIELD: Makes 8 servings

 INGREDIENTS: 

For Blintzes:

4 eggs, lightly beaten

1 cup milk

1/3 cup matzo meal

1/3 cup potato starch

1/4 tsp. salt

1/4 stick butter, for cooking the blintzes

2  tablespoons vegetable oil, for frying

For Filling:

1/4 cup  honey

2 tsp. vanilla

zest of 1 orange

1/8 tsp. cinnamon

4 oz. cream cheese, softened

3/4 cup  ricotta cheese

2 cups (12 oz.)  blueberries, divided

For Topping:

remaining 1 cup blueberries

powdered sugar

honey

DIRECTIONS: 

Whisk together the eggs, milk, matzo meal, potato starch and salt, refrigerate for one hour or overnight. Stir together the honey, vanilla, orange zest, cinnamon, cream cheese and ricotta. Fold in 1 cup of the blueberries. Refrigerate.

Melt the butter and vegetable oil together in a small bowl in the microwave. Heat a large non-stick pan over medium-high heat, swirl a spoonful of the butter and oil mixture over the surface of the pan.

Whisk the blintz batter to recombine then ladle about 2 oz. of the batter into the pan, swirling the batter to cover the bottom of the pan in a thin layer. Cook for about 1 1/2 minutes or until the blintz begins to set and turn golden brown on the bottom. Flip the blintz over with a spatula and cook for an additional minute on the other side. Remove the blintz to a sheet pan and continue to cook all the batter.

Assemble the blintzes by placing 1/4 cup of the filling in the center, fold in both sides and roll up.

Place blintzes in a shallow pan and reheat for 15 minutes in a 350°F oven or you can microwave them for 2 to 3 minutes.

Place two blintzes on each plate and serve with additional blueberries, powdered sugar and honey!

TIP: You can make the blintzes ahead of time and heat them up when you are ready to serve. Also, try different fruit topping combinations like blackberry and raspberry.

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Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office

Elaine’s Restaurant and Bar, 316 Main Street in East Setauket celebrated their grand opening with a ribbon cutting ceremony on April 4. 

The event was attended by Brookhaven Town Councilmember Jonathan Kornreich, members of the Three Village Chamber of Commerce, Laurie Vetere from Suffolk County Legislator Steve Englebright’s office, friends and family who wished owners Elaine and Enzo Micali the best of luck in their new venture. 

The former location of the Japanese restaurant Tai Show North, the restaurant has been completely renovated and is now serving simple, seasonal Italian dishes combined with classic American fare with a happy hour Monday through Friday from 4 to 6 p.m., outdoor dining and takeout available. For more information, call 631-678-1950 or visit www.elaines-setauket.com.

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Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

By Heidi Sutton

When life gives you lemons, make lemonade. And when life gives you honey, make these delicious recipes, courtesy of the National Honey Board.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

YIELD: Makes 4 servings

 INGREDIENTS: 

1 pound cherry or grape tomatoes, halved

2 tablespoons + 1/4 cup olive oil, divided

2 tablespoons honey

4 teaspoons salt, divided

freshly ground pepper, to taste

1 pound of spaghetti

2 cloves of garlic, minced

1 bunch of kale, washed and stems removed

 zest and juice of 2 lemons

1/2 cup grated parmesan, + extra for serving

1/4 cup walnuts, toasted and chopped

salt and pepper, to taste

DIRECTIONS: 

Preheat oven to 400 F. Toss the tomatoes with 2 tablespoons of the olive oil and the honey and sprinkle with 1 teaspoon of the salt and freshly ground pepper. Roast for approximately 10 minutes until the tomatoes soften and begin to caramelize. While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook to al dente. Remove the tomatoes from the oven and quickly toss with the garlic.

Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste. Top with the walnuts and additional parmesan and serve with a Honey Cucumber Salad.

Note: You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.

Honey Cucumber Salad

Honey Cucumber Salad

YIELD: Serves 4

INGREDIENTS:

3 medium English cucumbers, thinly sliced

1/4 cup  honey

1/2 cup  white balsamic vinegar, (can also use white wine vinegar)

1/4 cup  water

1/2  red onion, slivered

1 tablespoon fresh dill, chopped

salt, to taste

DIRECTIONS: 

Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Tannat (a palindrome) is a dark red grape variety with its roots originating in Madiran, a tiny village in Southwest France. Its wines are incredibly dark and fuller-bodied than Cabernet Sauvignon, making them an immediate favorite for grilled or barbecued meats.

Tannat is a thick-skinned, medium acid red grape variety, which was introduced to Uruguay in 1870 by the Basque Frenchman Pascal Harriague, an immigrant who was looking for a varietal that would thrive in Uruguay’s soil and climate. Harriague, known to the rest of the world as Tannat, has become Uruguay’s signature grape, like its South American cousin Argentina with Malbec, and Chile with Carmenère.

Wines made from Tannat grapes include red, rosé, dessert, sparkling, and even a rosé vermouth. Foods that pair with Tannat wines are typically lamb and beef, often with a chimichurri sauce. Other foods are sausages, cassoulet, duck confit, grilled eggplant or mushrooms, Cajun spices, blackened meats, and pasta carbonara.

A recent tasting of wines from Uruguay made from Tannat grapes follows.

2018 Alto de la Ballena Tannat-Viognier, “Reserva” Uruguay. (Blend of 85% Tannat and 15% Viognier grapes; wine was aged for 9 months in American and French oak barrels). Deep purple color with a fragrant bouquet and flavor of blackberries, vanilla, dried plums, and spices. Hints of baking spices, wild flowers, and tobacco.

2020 Cerro del Toro “Tannat,” Piriapolis, Uruguay. (The name means Bull Hill). This unoaked, easy-to-drink wine is deeply colored with a fruity bouquet of black fruits, licorice, and herbs. Flavors of plums, raspberries, and boysenberry abound.

2020 Pisano “PRF” Tannat, Progreso, Uruguay. (Aged 10 to 12 months in French oak barrels) Garnet-ruby color, concentrated fruit, and tannins with flavors of cranberry, plums, dark chocolate, and spicy oak. It has a smokey, well balanced finish.

2021 Bodega Garzón Tannat, “Reserva” Garzón, Uruguay. (Aged 6 to 12 months in French oak barrels). Blackberry aromas coupled with notes of jam, plums, almonds, and spices. Medium-bodied with hints of violets, green peppercorns, and coffee with a silky finish. Don’t miss it!

2020 Marichal “Tannat,” Canelones, Uruguay. This unoaked wine shows a bouquet of fresh red fruits- strawberry and raspberry, with flavors of plum, dried herbs, and bitter almonds,

2020 Giménez Méndez Alta “Reserva” Tannat, Canelones, Uruguay. Dark ruby color with a bouquet and taste of blackberries, licorice, black pepper, and black plums. Medium-bodied with considerable tannin, and an aftertaste of dark chocolate.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Photo from Smithtown Senior Citizens Department
Photo from Smithtown Senior Citizens Department
Photo from Smithtown Senior Citizens Department
Photo from Smithtown Senior Citizens Department

The Town of Smithtown Senior Citizen Center will celebrate 35 years of providing nutritious meals to senior residents this Spring. To mark the occasion, Senior Center members, volunteers and staff will commemorate the anniversary with a pre-lunch soiree on April 26 at 11 a.m.. Members who RSVP will enjoy light fare and celebrations prior to sitting down for a nutritional lunch.

Preparations are currently underway as staff members mark the 35th anniversary of providing nutritious meals to local senior citizen residents. The Smithtown Senior Citizen Center will also recognize its caterer; Zan’s Kosher Deli in Lake Grove for dedicating 20 years of service to the program.

“They say nothing brings people together quite like a good meal. That especially rings true for the nutrition programs… For nearly 45 years the senior center has been a gathering place where friendships are forged and our wisest generation can find the support, resources and tools they need to maintain their independence at home longer. None of this would be remotely possible or successful without the magnificent staff and volunteers who treat our members like family. This program is invaluable to our community and I look forward to celebrating the milestone together with our center community in April,” said Smithtown Town Supervisor Edward R. Wehrheim.

Smithtown Senior Citizens Department will acknowledge four and a half decades in operation, fostering a positive environment of friendship, support and independence since the opening of the center.  The primary emphasis of the day’s festivities will celebrate 35 years of the nutrition program, promoting vital social interactions to enrich senior residents’ lives, encouraging health and well-being. Recognition will also be paid to a remarkable staff and dedicated volunteers, who ensure the growth and effectiveness of nutrition programming at the center.

“What a pleasure it is to be an integral part of the lives of our extraordinary seniors. Our senior community possesses a wealth of wisdom and life experience, not to mention a sense of humor! I am very proud of the profound impact the programs we offer here at the senior center have had on the lives of our seniors. These wonderful nutrition programs would not exist and be as successful without the outstanding efforts made by invaluable staff, volunteers, and of course, Zan’s! It is a great joy to celebrate these milestones together and take time to reflect on all the good work that’s been done throughout the years. We look forward to many more years of success and continuing to find new and productive ways to service the senior community of Smithtown,” said Doreen Perrino, Program Director, Senior Citizens Department.

The nutrition program known as the Congregate Lunch Program (weekday lunch) presently serves approximately 175 seniors weekly. Aside from essential nutritional benefits, this service offers a special habitat for residents to engage in conversation, camaraderie and laughter over a nourishing meal daily. Residents ages 60 and over are invited to participate in this social setting.

Lunch is served Monday through Friday 11:45 a.m. Registration for this program is on a first-come, first-served basis beginning in person at 9:30 a.m.

Another amenity available to center members is the grab and go lunch, which serves approximately 125 seniors. Typically, these residents are either participating in other activities the center offers during lunch or simply stop in with confidence that each meal provided at the Smithtown Senior Citizen Center is carefully selected and consists of one third the current recommended dietary allowance for the 60 plus age group.

Additionally the Smithtown Senior Center is in its 25th year of serving Home Delivered Meals, also referred to as Meals on Wheels. This program currently serves approximately 60 to 70 qualifying senior citizens, some disabled, frail or have little to no support. There are 65 devoted volunteers who deliver meals to these residents person to person, which in addition to serving meals, lends as a comforting and consistent friendly face on a daily basis.

Additional Information About the Nutrition Program: Persons with self-declared incomes at or above 185% of the federal poverty level are encouraged to make a contribution equal to the actual cost of the meal. A suggested meal contribution of $2.25 is recommended. Any contributions made are confidential. Funding for this program is provided by the U.S. Administration for Community Living, the New York State Office for the Aging, Suffolk County Office for the Aging, and the Town of Smithtown. The monthly lunch menu can be found in print at the Senior Center or on the town website athttps://www.smithtownny.gov/193/Senior-Citizens-Department

How To Join the Smithtown Senior Center: Smithtown residents, ages 60 years and older can join (no fee is required) by filling out a brief application on-site, along with proof of residency such as a driver’s license. A membership card and welcome packet will be provided, along with a tour of the facility by a Senior Center Club Leader. The welcome packet includes a current calendar of activities, classes, and events, as well as brochures for services and amenities available exclusively for members.

The Eugene Cannataro Senior Citizens Center offers a wide array of activities, clubs and programming geared towards improving quality of life for residents, ages 60 years or older. Every day, the center offers a full schedule of arts, fitness, and wellness programming. Members can choose to join a variety of clubs, from gardening, quilting and book clubs to one of seven social clubs, featuring Casino & Theater outings, luncheons, parties, community advocacy and volunteer opportunities. In addition to a wealth of entertaining programming, the Smithtown Senior Citizens Department offers a variety of at home maintenance and repairs services.

The Senior Center is open Monday – Friday from 8:30 a.m. to 4:00 p.m. (July & August Hours: 8:30 a.m. to 3:30 p.m.) Lunch is served daily. Transportation is also available for members. For questions or additional information, please call  (631) 360-7616 or for Transportation: (631) 265-8811.

Eugene Cannataro Senior Center is located at 420 Middle Country Road, Smithtown, NY 11787

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Chicken Cordon Bleu

By Heidi Sutton

Did you know that April 4 is National Chicken Cordon Bleu Day? Chicken Cordon Bleu is a classic dish that many associate with fine French cuisine. It features a chicken breast stuffed with ham and cheese, then breaded and pan-fried. 

The name “cordon bleu” literally translates to “blue ribbon” in French. In the 1500s, the Order of the Knights of the Holy Spirit became known as “Les Cordon Bleus.” The knights used a blue ribbon to hang their talisman, and eventually the term became associated with distinction and honor. It was then used in the 16th century to refer to an honor bestowed upon excellent cooks. 

The earliest known recipe for chicken cordon bleu was published in 1950 in a Minneapolis food magazine. It spread across the Midwest over the next decade and was likely rebranded as a French dish due to the fancy name.

Julia Child helped popularize chicken cordon bleu nationwide when she included a recipe in her acclaimed 1961 cookbook Mastering the Art of French Cooking. Her version stuffed chicken with ham and Gruyère cheese, then dipped it in egg and breadcrumbs. This became the standard way of preparing chicken cordon bleu in American homes and restaurants. So while it sounds like an elite French dish, its roots as a breaded, cheese-stuffed chicken cutlet are thoroughly American. 

To celebrate National Chicken Cordon Bleu Day, cook up some delicious chicken cordon bleu for your family to enjoy tonight! 

Bon appétit! 

Chicken Cordon Bleu

Chicken Cordon Bleu

YIELD: Serves 3

PREPARATION TIME:  10 to 15 minutes

INGREDIENTS:

1 package boneless, skinless chicken breasts

6 thin slices of salt-cured Virginia-smoked ham or prosciutto ham

3 slices domestic Swiss cheese or Gruyère cheese

1 whole egg

1/4 cup water

1/4 cup flour

1 cup breadcrumbs

1/2 teaspoon kosher salt

1/2 tablespoon table ground black pepper

1 tablespoon olive oil

DIRECTIONS: 

Slice chicken horizontally without cutting all the way through to create butterfly breast. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.

In bowl, whip together egg and water to create egg-wash. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.

Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.

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Suffolk County Legislator Steve Englebright with his dog, Buster.

Suffolk County Legislator Steve Englebright’s office seeks donations for Long Island Cares’ Baxter’s Pet Pantry

Suffolk County Legislator Steven Englebright (D-Setauket) is participating in the 13th Annual Legislative Pet Food Drive Challenge to collect pet food for clients of Long Island Cares, Inc.—The Harry Chapin Food Bank

In 2009, Long Island Cares established Baxter’s Pet Pantry to assist families who might be having difficulty feeding their pets and to avoid placing those family pets in a shelter due to these challenges.

The drive is for all pet food, including for reptiles, fish, ferrets, hamsters, and others. The pet pantry always needs five-to ten-pound bags of dog and cat food, but larger bags are also accepted, as well as canned dog and cat food, cat litter, treats, and new toys.

“Since my dog Buster entered my life, he never fails to bring a smile to my face,” Englebright said. “I hope my constituents will join me and my colleagues in collecting pet food and essentials for those who need help providing for and keeping their pets.”

All pet food must be unopened and in its original packaging. No opened bags, ripped bags or loose pet food will be accepted.

Donations may be brought to Legislator Englebright’s district office at 306 Main Street, Port Jefferson. Drop off deadline is Friday, May 24. The office is open Monday through Friday from 9 a.m. until 5 p.m.

For more information, please call the office at 631-854-1650. 

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METRO photo

By Nancy Marr

Food is one of the more important factors in our lives. Food insecurity troubles many Americans, but for low-income consumers, especially, factors beyond their control affect their nutrition. Many low-income consumers can find lower prices, but consumers with very low incomes may not be able to get to stores that offer these low prices or fresh foods. 

Here in Suffolk County, both school and summer feeding programs funded by the Department of Agriculture are making a difference by providing nutritious food for children from homes with food insecurity.  

School lunch in America dates back to the late 19th century, when the passage of compulsory education laws and child-labor bans led to more kids in school for more hours per day than ever before. Health screenings in schools gave rise to concerns about malnutrition, which in turn sparked privately funded nutritious school meal programs in many cities. The programs were popular, but most were wiped out by the Great Depression. 

In 1946, the federal government passed the National School Lunch Act which provided a way for the USDA to purchase surplus agricultural commodities for use by the schools in the feeding programs they agreed to fund.

The act created a three-tiered system: children in poverty received a free lunch, children whose families were above the poverty line but earning less than 130% of the federal poverty line got a price reduction, and everyone else paid full price. Millions of children have participated in the program. 

The Federal USDA now funds the following child nutrition programs: the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and After-School Snacks and Meals, using the same distribution system.

During the recent pandemic, when schools closed, the federal government funding made it possible for schools to continue the lunch program and changed it to one that served all the children at no charge. Schools arranged for the pick-up of lunches by the students. The USDA pandemic funding ended in June 2022, with an extension through the summer of 2022. 

Schools and summer lunch providers then returned to the payment schedule that divided the children. The universal offering of free meals to all students had raised the level of participation by removing the stigma often associated with means-tested school meals and opened the program to children from families who would have struggled to pay the reduced-price copayment. 

But so far, there’s no momentum in Congress to bring the free meals back, except for the CEP Program (Community Eligibility Provision) which provides breakfast and lunch free of charge to all the students who are enrolled. Eligible for CEP is any district or school with 25 percent of students who have been identified as in need, and children who are certified for free meals without an application because they are homeless, migrant, enrolled in Head Start, or in foster care.

Food policy councils, appointed by local government or organized independently of government, have proven to be effective in educating community members about local food and nutrition, as well as other issues related to health, such as walkability. 

The funding during the pandemic showed how universal feeding encouraged children to participate in a nutritionally sound breakfast and lunch program which provided free food for all children. Federal or New York State funding would make that possible. For more information, go to www.schoolnutrition.org.

And write to Governor Hochul and your State Senator and Assemblyperson, and our United States senators, Senator Charles Schumer and  Kirsten Gillibrand. 

Nancy Marr is Vice-President of the League of Women Voters of Suffolk County, a nonprofit nonpartisan organization that encourages the informed and active participation of citizens in government and influences public policy through education and advocacy. For more information, visit my.lwv.org/new-york/suffolk-county or call 631-862-6860.

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Double Lemon Cheesecake Bars

By Heidi Sutton

Still on the fence of what to make for Easter dessert? Try this recipe for Double Lemon Cheesecake Bars or add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.

Double Lemon Cheesecake Bars

Double Lemon Cheesecake Bars

YIELD: Makes 16 servings

INGREDIENTS:

52 vanilla wafers, finely crushed (about 2 cups)

3 tablespoons butter or margarine, melted

4 eggs, divided

4 packages (8 ounces each) cream cheese, softened

1 3/4 cups sugar, divided

3 tablespoons flour

1 tablespoon lemon zest

1/3 cup lemon juice (about 2 lemons), divided

1/2 teaspoon vanilla

2 tablespoons cornstarch

1/2 cup water

DIRECTIONS: 

Heat oven to 325°F. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes. 

Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.

Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves. Use parchment handles to remove cheesecake from pan before cutting to serve.

No Bake Chocolate Caramel Cheesecake

No Bake Chocolate Caramel Cheescake

YIELD: Makes 8 to 10 servings

INGREDIENTS:

10  graham crackers, crumbled

7 tablespoons butter, melted

1/4 cup sugar

1 tablespoon cinnamon

caramel sauce, divided

16 ounces cream cheese

7 tablespoons powdered sugar

1 cup whipping cream

chocolate covered caramels like Rolo

DIRECTIONS: 

Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.  

In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.

In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce.

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Stony Brook University Hospital launches meal-ordering app. Photo courtesy Stony Brook Medicine/Rob Tannenbaum

By Daniel Dunaief

From soup to nuts – along with pictures and descriptions – patients at Stony Brook University Hospital can use a new mobile app to order meals during their stays that are consistent with medical advice and that is sensitive to their diets.

With this app, patients can choose the times they want meals, within the 7 a.m. to 7 p.m. schedule, and the specific foods that suit their interests and restrictions.

The response among patients at the hospital, which serves more than 1,500 patient meals a day, has been “very positive,” said Nicole Rossol, Chief Patient Experience Officer at Stony Brook University Hospital. “It’s giving patients more day-to-day control in a hospital setting.”

That empowers patients who can otherwise be confined to their rooms or to the hospital as medical staff monitors their health and brings them for a variety of tests.

The cbord patient app, which allows patients to order food for the same or the next day, provides choices that are consistent with the approach the hospital takes as a part of a patient’s care. Additionally, the app can adjust for a range of allergies and patient dietary needs.

Once patients create a dietary profile, the app can filter food options that include halal, kosher, gluten-restricted, vegetarian, cardiac, carbohydrate-controlled and more.

The app “is not replacing anything,” said Kathleen Logsdon Carrozza, Assistant Director of Food and Retail Services and Registered Dietitian at the Faculty Student Association of Stony Brook University Hospital. “It gives patients another option.” Patients who are tech savvy can use their own mobile devices to order food or, on some floors, they can use a shared mobile device.

Those who prefer can still order food through a call center or by speaking with a dining service worker.

At this point, the hospital has about 45 patients who are using the app, said Alexandra Bush, Nutrition Software Systems Administrator at the Faculty Student Association of Stony Brook University.

App origin

About a year ago, members of SBU attended a conference where they learned about this way of ordering food as an option.

“We wanted to do something that was user friendly,” said Logsdon. “The administration was on board.”

Each food and drink option includes a photograph, which gives patients a chance to consider their choices the way they might at a restaurant.

Last summer, two Stony Brook University students took pictures of each item.

At this point, the app is only available in English, although the hospital has interpreters who can help with patient needs and answer questions.

The app is evolving on almost a daily basis. Bush, who receives daily post it notes with suggestions, recently received a request from a pediatric nurse to add pasta with butter, which is now on the menu.

While the hospital doesn’t have the equivalent of a Yelp review for each dish, volunteers solicit feedback from patients from survey data.

In putting together the menu and developing the app, Stony Brook received considerable guidance from a patient and family advisory council, who teamed up with Logsdon and Bush. The app can be accessed on any app store compatible with Apple and Andriod products.

The council “helped with the education that would be going out to patients,” said Rossol. “It’s really important that we have patients that partner with us to make some of these changes and decisions. They gave us great input and feedback.”

The ability to order meals at a particular time allows patients to dine with their visitors.

“This enables us to offer things to patients in a way we haven’t been able to do in the past,” said Rossol.

By ordering food that better suit patient tastes and interests, the hospital can also reduce the amount of food it discards at waste.

When patients order food at a time when they are out of the room for medical testing, the hospital staff can update the dining crew and revise the schedule.

The person delivering the meal can speak with the nursing staff, who can advise them to hold the food or to repeat the order at a later time, depending on the length of any schedule change.

“We’re looking at ways to enhance the patient experience using technology,” said Rossol. “We are really trying to make the experience the best it can be.”

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