Mass. hospitals compete to make healthiest appetizer

Southcoast Health System's whole-wheat baguette topped with beef tenderloin and wine-poached pear took top honors in a culinary contest for Massachusetts hospitals that required chefs to fix a healthy appetizer with less than 10% of calories from saturated fat. St. Luke's Hospital executive chef Andrew Zalisk said hospitals follow strict rules for patient meals, but food is a big part of recovery, so "you're going to give them something as close to a home-cooked meal as you can."

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