Hospital food, like airplane food, is the kind of institutional food we love to hate.
But the days of jello cups and puddles of grayish gravy are numbered.
A lot of people — from deep-pocketed foodies to fast-food lovers to locavores — aren’t standing for barely edible hospital food anymore.
At one end of the spectrum, some hospitals are going extreme gourmet. And not just with spinach salad or whole grain rolls on the tray.
As the New York Times reported today, the luxury wing of the New York-Presbyterian Hospital’s Weill Cornell Medical Center features an extensive menu, complete with details like “hand sliced smoked salmon” and “scaloppini piccata veal in lemon-caper sauce with Cerignola olives.”
This high-brow selection, of course, comes with a price. You
