BestCare News

Methodist Hospital chefs created a Roasted Red-Pepper Bisque for the VNA's Art & Soup fundraiser. The Visiting Nurses Association's Annual Art & Soup fundraiser took place Sunday, Feb. 21. For the first time, Methodist Hospital chefs were among the 26 restaurants and caterers that participated in the contest.

A panel composed of Omaha World-Herald food writer Nichole Aksamit and three top chefs selected the Methodist entry of Roasted Red-Pepper Bisque as #3. Methodist Hospital chefs were delighted to be ranked this high in their very first soup competition against such talented opponents. 

Spencer's chefs were awarded first prize for their Potato-Leek Soup and M's Pub chefs received second prize for Tomato Curry Soup with Braised Lamb.

The bisque contained a cranberry puree and was topped with feta cheese that had been frozen in liquid nitrogen. Our chefs explain that easy access to liquid nitrogen is a benefit of working in a hospital. In addition to the competition, the Methodist chefs also demonstrated making ice cream using liquid nitrogen. Their lavender-honey-flavored ice cream took only 30 seconds to freeze.

Congratulations to all the Methodist Hospital chefs who participated in this event: Chris Swartz, Tom Shaw and Mike Flanagan.

The Methodist chefs will be co-chairing the March of Dimes' annual Signature Chefs Auction in September. 

Read the Omaha World-Herald article about soup and the contest here. 

Find the recipes for the top three soups here.

More soup recipes can be found here.

Tom Shaw, Chris Swartz, Mike Flannagan and Peggy Novotny