Creating a healing environment for patients and the community, the new Henry Ford West Bloomfield Hospital features nutritious and delicious food created by famed chef and restaurateur Matt Prentice. Each dish combines the healthiest of ingredients in deliciously inventive ways, including many gourmet vegetarian options. Collaborating with a scientific advisory council featuring Henry Ford Medical Group physicians and dieticians, this menu features dishes that promote healing and taste truly amazing.
Inside our facility at "Henry's," the community can enjoy these culinary creations, all delicious and utilizing the highest quality (but not high-priced) ingredients to promote healing. Organic farms like the Chef's Garden are committed to healthy produce and sustainable agriculture, and supply many of these ingredients. Henry Ford and Chef's Garden - working together to make healthy eating a part of your life.
In addition, our hospital kitchens are staffed by students from the renowned Schoolcraft College, an economical approach to bringing world-class culinary expertise to our patients and our community.
A 90-seat kitchen stadium located on our campus offers healthy cooking classes for members of the community as well as patients with specific illnesses like diabetes and cancer. This food can be enjoyed on-campus or as a convenient and healthy take-out option. Also on-site, a greenhouse will provide fresh produce for our café. It's all part of our commitment to take health and healing beyond the boundaries of your imagination.
Here is just a sampling of what you might find at Henry's:
Soups:
Carrot Bisque
Mushroom Barley
Chilled Cucumber
Low-sodium Chicken Broth
Michigan Asparagus Bisque
Lunch:
Energy Turkey Sandwich on toasted 100% Wheat Bread with Avocado, Brocoli Sprouts, Tomato, Cucumber, Radish, Cole Slaw & Low Fat Russian Dressing
Asian Salmon Burger on 100% Wheat Roll with Pickled Cucumbers
Sushi Plate Tuna Roll, Asparagus Roll & Vegetarian Roll with Ponzu Sauce & Seaweed Salad
Asparagus Risotto with Tomato Pomodoro & Reggiano
Grilled Chicken with Asparagus Risotto & Tomato Pomodoro
Dinner:
Seared Ahi with Arugula, Grilled Orange Vinaigrette, Steamed Brown Rice, Roasted Beets
