Last weekend, the waffle fries under the heat lamp in the cafeteria at Salinas Valley Memorial held the most appeal for a quick snack. Nice spicing, crusty on the outside and a bit mealy in the interior, though I'm sure they'd be better straight out of the fryer. At 80¢ for an order, I was happier with this than a bag of chips from the vending machines.
Image of waffle fries -
http://farm1.static.flickr.com/167/46...
The vending machines here are still well-stocked . . . three flavors of It's-Its. For the patient meals, the quality of the desserts seems to have gone down. The egg custard didn't taste like it was made from fresh eggs anymore, and the apple crisp was more soggy and unbaked oatmeal topping that anything crisp.
Previous post on Salinas Valley Memorial's food -
http://www.chowhound.com/topics/32451...
Back on bedside duty, I managed to not succumb to the lure of waffle fries. They're still here and look beautiful on the cafeteria line.
Instead, I hit up Friday's Boston clam chowder, $2.25 for what looks like about 12 oz. As intensely clammy as I remembered with big chunks of clam and potatoes and the savoriness of diced bell peppers. Thicker than I like, but that was easily remedied by adding some half-and-half from the coffee station.
A good deal and filling enough to be lunch.
Chef Jason Giles is the new executive chef at Salinas Valley Memorial Hospital. He joins here from the Portola Hotel in Monterey and was recently honored as Chef of the Year by the Monterey Bay chapter of the American Culinary Federation.
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