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Clock Tower Cafe Begins Guest Chef Series


Guest Chefs June 17 - newsWhat's cookin' in the Clock Tower Cafe at Crouse Hospital? Homemade soups, sandwiches (including paninis), super fresh salad and deli bars, convenient "Simply to Go" pre-packaged sandwiches and healthy a variety of hot food items that rival your mom's best dishes.


What's new in the Clock Tower Cafe? The Guest Chefs Series, an idea whipped up by Executive Chef Todd Corcoran (middle, right in photo), who came to Crouse in March as a member of the Nutritional Services team managed by Sodexo. On Friday, June 17, the series began with a visit by Jim Hockersmith (middle, left) from Sodexo's operation at Faxton St. Luke's Hospital in Utica. "I thought it would be great to invite different chefs from within our Sodexo operation to come cook with us," said Todd. "Likewise, I can visit other kitchens and pick up new tips to bring back to Crouse."


Jim, assisted by Jordan, also from Faxton St. Luke's, and MaryAnn, from Crouse, staffed the food prep station, where cafe vistors watched the team make and assemble the day's special: Hickory Smoked Rock Shrimp and Scallop Quesadilla, complimented by an oven-roasted corn and tomato salsa and brought together by a drizzled cilantro lime aioli. While it easily could have been from the likes of Emeril or Bobby Flay, the quesadilla was Jim's creation alone. As he earned a bachelor's degree in communications from the University of Maryland, Jim worked in various restaurants, starting as a bus boy. Once he landed behind the stove, he knew he'd found his passion and life's work in the culinary arts.


Since his arrival in March, Todd has been working with the cafe team to prepare Friday food station dishes such as Pan Fried Crab Cakes served on a bed of greens topped with red pepper aioli sauce; Thai Chicken Noodle Salad with marinated chicken, vegetable noodles mixed with a Thai peanut dressing; and the June 24 selection, Seared Tuna topped with avocado and tomato salsa.

Look for the Clock Tower Cafe's weekly menu posted in the cafe, in the weekly Pink Sheet and online. Bon appétit!

Cheryl Abrams
Crouse Hospital
Communications Department
Phone: 315/470-7123
Fax: 315/470-7232

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