Colorado Springs Military Newspaper Group

Fort Carson Mountaineer

EACH, Wolf serve up ‘Eat to Win’ food fair

Story and photos by Randy Tisor

Mountaineer staff

Preparation of Evans Army Community Hospital executive chef Louis Borochaner’s easy-to-prepare Microwave Salmon and Vegetable Delight is demonstrated at the Wolf Dining Facility. The recipe is on page 21.

Preparation of Evans Army Community Hospital executive chef Louis Borochaner’s easy-to-prepare Microwave Salmon and Vegetable Delight is demonstrated at the Wolf Dining Facility. The recipe is on page 21.

Staff from Evans Army Community Hospital, including a registered dietician and an executive chef, joined culinary forces with the staff of Wolf Dining Facility for a food fair March 25.

The one day “Eat to Win” event at the Wolf DFAC was held to increase awareness for National Nutrition Month as well as to introduce healthy-meal alternatives to Soldiers living on post.

“We want to give Soldiers a chance to do something a little bit different,” said Sgt. 1st Class Stephanie Johnson, dining facility manager for Wolf DFAC. “Since they’re not really able to cook in the barracks, we have a chef who is doing live cooking.”

At a special display on one side of the dining area, EACH executive chef Louis Borochaner prepared food with simplicity and ease of preparation in mind. All of the food items served up necessitated only a refrigerator and possibly a microwave oven to prepare – items that most single Soldiers residing in the barracks have access to.

Borochaner said that Soldiers typically grab fast food or junk food at night or on the weekends during hours that the DFAC is closed.

“This is kind of an alternative to that and to show that with just a microwave and a refrigerator, they can do a lot of different things,” he said.

As an example, Borochaner displayed one of his creations cut into bite-sized, sample portions.

“This is actually a salmon dish with stewed tomatoes, fresh basil leaves, some frozen mixed vegetables, a little bit of garlic and parmesan cheese. It’s a very pretty and appetizing dish,” he said. It was also, he declared, easy to prepare.

Kim Milano, a registered dietician at EACH, said, “We’re really trying to get (Soldiers) to not eat out as much and to make better choices.” She added that she would like to see young Soldiers eat a lot more vegetables.

“One of the things that is concerning is that people who eat out more than three times a week consume about 35 percent more calories than

people that make things at home. We’re encouraging Soldiers to use what they have and come up with some other option.”

Johnson said the two teams were also trying to make Soldiers and civilians more aware of National Nutrition Month. Sponsored by the American Dietetic Association, National Nutrition Month occurs each March and focuses on food nutrition and information.

“Food can be delicious and healthy all at the same time,” she said. “Normally we offer lasagna, but today we offered spinach lasagna. Instead of ground beef meatloaf, we (offered) turkey meatloaf. We also (offered) an orange-glaze chicken.”

Johnson said she would like to get Soldiers and civilians who dine at Wolf to try something outside of the ordinary, even though the facility offers healthy menu choices every day at their Heart Healthy bar.

“When people decide that they want to be lean and fit, we have those (food) options for them.” Among the healthy fare available, she said, were baked items and vegetables with no seasoning.

Sgt. Stephen Bundy, a food service specialist with 549th Quartermaster Company, thought the “Eat to Win” food fair was a hands-down success.

“The food was excellent. The Soldiers who came in who were interested in the food really seemed to enjoy it,” he said.

An estimated 120 people took advantage of free edibles, cooking tips and nutritional awareness information during the one-and-a-half hour event.

Blood pressure screenings were also made available during the event b

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