The Hometown Café is open for dine-in and carryout.
WEEKLY MENU
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WEDNESDAY 5/27
Filipino Rice Bowl, Adobo Chicken, Basmati Rice, Green Beans & Carrots
Soup: (Chicken Sopas) Filipino Chicken Macaroni
Adobo is a Filipino dish and cooking method that is used on meat, seafood and vegetables. Adobo comes from the Spanish word “adabar,” meaning marinate or cure. Meat is marinated in vinegar, soy sauce, garlic, bay leaves and black peppercorns, then browned in oil and simmered in the marinade with brown sugar and onions. Chicken adobo is the unofficial national dish of the Philippines. I use boneless and skinless chicken thighs and marinate them overnight. “Sopas” is the Filipino version of American chicken noodle soup. The name simply means “soup” in Tagalog, from the Spanish sopa. In the Philippines, you will find chicken livers and Vienna sausage in sopas. I am leaving out the chicken liver and using some low-fat turkey dogs instead of Vienna sausage to cut down on fat and saturated fat. Just the rice and vegetables are gluten-free today.
THURSDAY 5/28
Onion Soup French Dip
Sweet Potato Fries
Soup: Italian Meatball
We do a very good job trimming the fat from the beef, but untrimmed it has 12 grams of fat (4 saturated), 65 mg of cholesterol and about 350 mg of sodium per serving. If you take it easy on the cheese sauce, you can still fit this meal into a moderate diet like the DASH diet. The sweet potato fries are baked, not deep fat fried, and have 140 calories, 4 grams of fat (0 grams saturated), 0 mg cholesterol and 130 mg sodium per serving while delivering 3 grams of dietary fiber! Italian meatball soup is reminiscent of the base of a minestrone with a slew of vegetables suspended in a tomato broth. I did not see any starches with gluten in the ingredients for the sweet potato fries. Besides that, the beef in the French dip is gluten-free, the soup is not.
FRIDAY 5/29
Steamed Salmon, Cajun Catfish, Fresh Asparagus, Steamed Gold Potatoes
Soup: Steak
If it’s Friday in Smith Center, it is fish day at the Hometown Café! The salmon is simply steamed with a little Smart Balance, salt and pepper. The catfish has just a bit of Cajun seasoning on it and is baked, not fried and is VERY low in sodium, coming in at under 20 mg per serving! The potatoes and asparagus are also steamed, making this a super healthy meal option no matter what fish you choose. The steak soup is for the non-fish eaters. It’s actually a stew and is a meal in itself! If you are watching fat and sodium, you will have to make room for the soup in your diet, though. The soup and the catfish are not gluten-free.
Open for dine-in or carryout weekdays from 11:30 AM to 3:00 PM. Due to supply shortages for some products, menus listed may change.
LUNCH PRICES
Full hot lunch (includes one cold side) – $7.99
Just entree – $3.99
Just vegetable or starch – $2.50
Pre-packaged side salad – $2.50
Full Salad Bar (unlimited trips, includes soup and roll) – $11.99
Children’s Salad Bar (8 and under, unlimited trips, includes soup and roll) – $3.99
Children’s Full Meal (8 and under) – $3.99
Senior Salad Bar (65+, unlimited trips, includes soup and roll) – $5.99
Senior Full Meal (65+) – $5.99
Salad only (unlimited trips) – $9.99
Soup only (unlimited trips) – $3.00
To-Go/One Trip Salad Bar – $7.99
Other sides priced specifically.
Be Relevant: About Chef Steve Smith
Chef Steve’s passion for delicious food is paired with a love for creating healthy options. Chef Steve was trained at the Culinary Institute of America and has opened 13 restaurants around the world. Most recently he was the executive chef at Coconut Grove in Nevis, West Indies.
Following a decision to make more healthy food choices in his own diet, Chef Steve became a registered and licensed dietitian. SCMH and Chef Steve have partnered to add nutrition education and support to patients and their families as a new service provided to those staying at the hospital.
Offering high-quality food in a healthcare setting is always a formidable challenge, one few healthcare facilities can tackle. The quality and service goals of a chef and food service professional do not always align with the nutrition concerns of a healthcare facility. Smith County Memorial Hospital has devised a unique solution to this problem in the person of a Chef-Registered Dietitian. By combining the responsibilities for creating food and delivering nutrition services we are able to maintain high quality standards of both food and service while filling the nutrition needs of patients and the community. The result is a food service department that is highly relevant to the medical team, the staff of the facility, patients in the hospital, and the community at large.
The Hometown Café is situated at the front entrance of the Smith County Memorial Hospital, located in North Central Kansas up near the Nebraska border. We are open to the public Monday through Friday from 11:30 am to 3:00 pm and serve approximately 100 staff members, 30 Meals on Wheels participants, 30 members of the public, and 10-20 patients and guests in the hospital daily. Our meals are based on the macronutrient parameters of the DASH diet, and we tailor food and nutrition to meet the needs of patients on an individual basis. As a Chef-RD, Chef Steve goes into patient rooms every day armed with 30+ years’ experience providing tableside service to patrons in high-end hotels and stand-alone restaurants, intimate knowledge of what is in the refrigerators in the Hometown Café kitchen and the skill to know what to do with it, and a dedication to the highest level of service called the Spirit of Hospitality.
Chef Steve's Grab Good
Chef Steve’s community health partnership with Gene’s Heartland Foods makes finding exciting, healthier ingredients a breeze. Look for Chef Steve’s Grab Good labels on the ingredients he selects at Gene’s. Scan the QR code for instant access to Recipes, Pro Tips from a Registered Dietitian, and How-To Cooking Videos. It’s never been easier to cook healthy and tasty meals.
With Chef Steve’s Grab Good, making healthy lifestyle changes is not just easy, it’s a breeze!
“Chef Steve and his crew make awesome food!!”
