BY KATLYNN FOX
The Asian noodle salad ( $11.99 ) is topped with sweet chile sesame ginger dressing.
COURTESY JOHN CHABOT
The meatloaf ( $12.99 ) is house-made with a chipotle-honey glaze.
KATLYNN FOX COMMUNITY IMPACT
Bistro 71 serves elevated hospital food John Chabot is the director of food and nutrition at Ascension Seton Smithville, where he serves both sta and patients. However, 90% of business comes from customers who aren’t here for a hospital visit—just a meal, Chabot said.
Chef John Chabot has worked at the Ascension Seton Smithville restaurant for 23 years.
about 125 people in one day recently—more than two people per minute. Chabot credits this e ciency to his sta and their teamwork. They have daily specials and a constantly rotating menu, with new o erings and avors that
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the sta plans. The inspiration
“We carve our own meat, we tenderize it, we do everything from scratch here,” Chabot said. “Which is unusual for most hospitals.” What’s special about it? Chabot and his sta put a gourmet spin on the average hospital meal by cooking up dishes like penne gorgonzola, bayou chicken and shrimp, and a chicken-fried steak that has people lining up. The restaurant is open daily from 11 a.m.-1 p.m., and according to Chabot’s calculations, served
Chabot emphasized the importance of serving high-quality food with fresh ingredients to uplift patients. “They’re going to get woken up in the middle of the night,” Chabot said. “They’re going to get prodded and poked and I said, ‘Let’s let them look forward to each meal.’”
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1201 Hill Road, Smithville www.healthcare.ascension.org
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