CHI - St. Anthony

CHI St. Anthony Hospital 1602 SE Court Ave. Pendleton, OR 97801-3217 "B ecause we make everything from scratch, we have the opportunity to promote farms by purchasing our food locally," says Justin Norris, executive chef at Blue Mountain Café. "That's pretty unusual for restaurants, let alone a hospital cafeteria." In addition to making food from scratch, the café avoids canned, frozen, and processed foods and has eliminated fried foods from the menu. The Real Foods Program also makes it easy for customers to choose healthy meals. "All entrées, sides, snacks, and beverages are tagged with green, yellow, or red labels," Justin says. "The colors are determined by calorie, fat, and sodium contents. Green items are healthy foods we highly recommend. We serve at least three green meals a week, if not more." "We are proud that the café is part of the community, inside and outside the hospital," says Alexandria Carkner, Director of Nutrition Services at CHI St. Anthony Hospital. "We hold events, such as sh Fridays during Lent, and welcome people from outside the hospital—I've seen people come on dates here." The Blue Mountain Café is open Monday–Friday, and serves breakfast from 7a.m.–9:30 a.m., lunch from 11 a.m.–1:30 p.m., and dinner from 5–7 p.m. Authentic Food, Real Taste Forget everything you think you know about a hospital cafeteria. Blue Mountain Café prides itself on bringing restaurant-quality food to CHI St. Anthony Hospital. "We are proud that the café is part of the community, inside and outside the hospital." ALEXANDRIA CARKNER, DIRECTOR OF NUTRITION SERVICES AT CHI ST. ANTHONY HOSPITAL THIS PUBLICATION IN NO WAY SEEKS TO SERVE AS A SUBSTITUTE FOR PROFESSIONAL MEDICAL CARE. CONSULT YOUR DOCTOR BEFORE UNDERTAKING ANY FORM OF MEDICAL TREATMENT OR ADOPTING ANY EXERCISE PROGRAM OR DIETARY GUIDELINES. 6

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