New Food Offerings at Dove House

Thanks to a partnership between Carroll Hospice and Metz Culinary Management, Metz is now overseeing food services at Dove House, Carroll Hospice’s inpatient facility.

Working with Dove House’s current dietary staff, Metz offers hospice patients and their families a formal menu, with meals available for breakfast, lunch and dinner. A wider variety of meal offerings are also available, including subs and sandwiches, salads, burgers, pizza, fresh fruits and a soup du jour.

“Everything is made in the Dove House kitchen, and we can even bring specialty food items from the main hospital campus to the Dove House, if requested,” said Bruce Rubino, director of food and nutrition services at Carroll Hospital and general manager for Metz Culinary Management.

According to Regina Bodnar, executive director of Carroll Hospice, while the dietary services at Dove House were already excellent, with the rising patient census, hospice leaders wanted to ensure continued outstanding patient and family experience, but also enhance the menu options for the increased number of individuals served.

“This was an opportunity to do something a little better and to give our dietary service a bit of a polish at the same time,” said Bodnar.

In addition to new menu offerings, Metz has also refreshed Dove House’s food services with new plates, cutlery and trays adorned with flowers.

The feedback from patients and family members at Dove House has been extremely positive, Bodnar said, with many noticing a big difference right away. She said, Carroll Hospice couldn’t have offered this enhanced service without the generosity of so many from the community who support the organization with donations. Private contributions are the only reason there is a Dove House in Carroll County, said Bodnar.

“We are committed to having this final phase of life be the best it can be and having great food plays an integral role in that,” shared Ellen Finnerty Myers, Carroll Hospital’s chief development officer and vice president of corporate development, who oversees Carroll Hospice. “So if someone has something that will tempt their taste buds and we can provide it, that just enhances the patient experience,” said Myers.

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