About Cottonwood Tucson's Cuisine
At Cottonwood Tucson, we offer our patients five star cuisine that is skillfully designed to incorporate nutrients that optimize healing and recovery - meals planned and prepared to be healthy, delicious, and pleasing to the eye. Members of our award-winning culinary team, in consultation with our full-time registered dietician, first select the finest available ingredients and then use up-to-date healthy cooking techniques and artful presentation to provide our patients with a most memorable dining experience. With each meal, our expert chef and his staff demonstrate their passion, skill and dedication in providing exceptional meals to patients.
Great cooking, using fresh seasonal ingredients, is at the heart of the culinary experience at Cottonwood. Each morning, Executive Chef Richard Serna personally selects fresh seafood and meats, organically grown produce, and exotic rice, grains and legumes with which to prepare the day’s offerings. Through an exactingly prepared menu that is both refined and memorable, patients are introduced to new foods and healthy cooking and plating techniques each time they dine in our café. Cottonwood chefs willingly work with any patients who come to us with special nutritional needs, cultural or religious dietary concerns or personal taste preferences.
At Cottonwood, patients have the opportunity to practice what they learn about value of good nutrition in recovery. Each meal demonstrates how the creative use of balanced nutrition can result in delicious and satisfying meals that support recovery by incorporating vitamins and amino acids that help to stabilize mood while reducing cravings for destructive substances or disordered behavior.
A typical day may start with the choice of omelets made to order, breakfast blintzes or maybe a bowl of steel cut oats topped with a choice of fresh seasonal fruits, ground flax seed and nuts. Lunch might feature hand rolled sushi made to order or sauté stations that offer patients an opportunity to create their own combinations of grains, vegetables, and proteins flavored with house-made sauces. Chefs then sauté these ingredients to each patient’s order. Dinner is also a beautifully plated meal that is balanced and responsibly portioned. An entree like brown rice crusted chicken breast stuffed with goat cheese, spinach, and roasted red peppers and finished with a roasted shallot broth and complemented with sweet potato puree may tempt our patients on a particular evening. Or the featured entrée may be Asian firecracker beef with warm sesame vinaigrette accompanied by oriental coleslaw and black forbidden rice. On a different evening, patients may choose from items such as blue corn crusted tofu with cilantro and roasted red pepper chimichurri or roasted portabella mushrooms with white bean spread, fresh basil leaves, and shaved tomatoes finished with a balsamic reduction. Kosher and vegetarian options are also available at all meals.