Skyline Deli Closed
The Skyline Deli closed on July 19, 2019. This will be the temporary home for Starbucks starting July 29 while the main location undergoes a renovation. After the renovation is complete, we will be bringing you a new and exciting concept!
JUNE 20, 2019 – Stony Brook dietetic interns ended their internship at school’s University Hospital kitchen with a friendly cooking competition based on the Chopped TV show.
Read full article on Food-Management.com
JUNE 17, 2019 – Dietetic interns at Stony Brook University in Stony Brook, N.Y., competed in a cooking competition at the university hospital kitchen.
The competition was modeled after the Food Network TV series “Chopped.” Using a basket of surprise ingredients such as lamb chops, arctic char, enoki mushrooms and sunburst squash, the interns had 10 minutes to plan out an appetizer, entree and dessert and an hour to execute the dishes.
The panel of judges, made up of chefs from the hospital as well as the associate director of dietetic internships and the general manager of retail operations, critiqued the meals on taste, presentation and use of ingredients.
JUNE 14, 2019 – On June 5 Dietetic Interns for Renaissance School of Medicine at Stony Brook University competed against one another in a cooking competition as the internship program came to an end. Lorraine Danowski, Associate Director of the Dietetic Internship, modeled the competition after the popular Food Network TV series “Chopped,” and partnered with the University Hospital foodservice staff to host the competition in its kitchen.
MAY 31, 2019 – Stony Brook University Hospital in Stony Brook, N.Y., welcomed two visiting chefs as part of its visiting chefs series earlier this month.
Chef Eric Wood from food sales agency Affinity Group Infusion and Executive Chef Jen Moyer Murphy from Clemens Food Group spent the day at the hospital’s action station showcasing healthy recipes.
Guests could enjoy dishes such as smoky pulled pork and jackfruit sliders over tossed field greens or a grain salad bowl; bulgogi-marinated roasted pork loin; pork lettuce wraps with brown rice, pickled carrots and daikon radishes; and a salad made with quinoa, baby garbanzo beans, toasted orzo and Israeli couscous combined with fresh vegetables, extra virgin olive oil and fresh herbs.
MAY 30, 2019 – On May 17 the Market Place Cafe, which is self-operated by the Faculty Student Association, hosted two guest chefs offering an exciting array of new dining options created with healthy ingredients. Chef Eric Wood from Affinity Infusion and Executive Chef Jen Moyer-Murphy from Clemens Food Group demonstrated simple recipes with great taste.
Read the full article on the SB News website
MAY 22, 2019 – Customers at the Market Place Cafe were offered an exciting array of new dining options such as smoky pulled pork and jackfruit sliders over tossed field greens or a grain salad bowl, bulgogi marinated roasted pork loin and pork lettuce wraps with brown rice, pickled carrots and daikon radishes.
Panera Bread, makers of bread items, soups, salads, sandwiches and more, celebrated the grand opening of its new café at Stony Brook University Hospital on March 11.
Read the full article on the TBR Newsmedia website
Stony Brook Medicine Supports Strawless Suffolk Initiative
AUGUST 10, 2018 – As part of the Strawless Suffolk initiative to reduce marine plastic pollution and to continue Stony Brook Medicine’s efforts towards sustainable dining, we will no longer be offering straws. We will provide our current coffee lid for all soft drinks to accommodate this endeavor.
Stony Brook University Hospital Receives National Award for Excellence and Innovation in Sustainability
STONY BROOK, NY, June 27, 2018—In recognition for leading the healthcare industry in sustainability and environmental stewardship, Stony Brook University Hospital received the Greenhealth Emerald Award from Practice Greenhealth, the nation’s leading organization dedicated to environmental sustainability in health care. The award is one of the Environmental Excellence Awards given each year to honor environmental achievements in the healthcare sector.
Physicians Committee for Responsible Medicine
#1 Healthiest Hospital Food Service 2016
Stony Brook University Hospital was ranked the #1 hospital food service with a 90% patient food score.
Stony Brook University Hospital in Stony Brook, N.Y., earns a high score thanks in part to “Stony Brook Heights,” its 2,242-square-foot organic rooftop garden that supplies vegetables and herbs for patient meals. The hospital also scores points for its patient menu, publically available on its website, which features healthful entrées including pasta with olive oil and vegetables; crudités and hummus; create-your-own-salad with tofu, vegetables, and chickpeas; tofu fajitas; and a black bean burger. The New York Times reports that its head chef has banished bacon, soda, and hot dogs.
Read the full article on the Physicians Committee for Responsible Medicine website
Physicians Committee for Responsible Medicine
#3 Healthiest Hospital Food Service 2017
Stony Brook University Hospital was ranked the #3 hospital food service.
Long Island Business News
Healthy & Fit Workplace 2016
Many centers of Stony Brook Medicine were honored by Long Island Business News in 2016. Among them were the Hospital, who was named "Healthy & Fit Workplace".
Foodservice Director Magazine
Food Service Director of the Month (May 2016)
Michael West was named Food Service Director of the month in May 2016 by Foodservice Director Magazine.
Read the full article on the Foodservicedirector.com website