Galeries de Photos

February 6, 2014 Healthy Living & Mediterranean Cuisine at Henry Ford West Bloomfield Hospital

Members and friends of FACC-Michigan  enjoyed a unique evening discovering the secrets to healthy living, cardiovascular health, and Mediterranean cuisine at Henry Ford West Bloomfield Hospital on Thursday, February 6, 2014. See our photo gallery below!

The evening began with some of the hospital's leading executives and doctors welcoming and mingling with guests as they arrived. During this casual meet and greet, guests enjoyed French wine and Mediterranean cuisine-inspired hors d'oeuvres, like grilled vegetables, hummus, and mushroom caps stuffed with vegetables and goat cheese

After, everyone was guided into the hospital's one-of-a-kind Demonstration Kitchen, where FACC President, Cedric Ballarin, and Henry Ford West Bloomfield Hospital CEO, Ms. Lynn Torossian began the program with welcoming remarks about the hospital and its participation and sponsorship as a FACC member for this special program.  

The spotlight was then given to Chef Rob and dietician David Schwartz who animated a special presentation about the secrets to Mediterranean cuisine and healthy lifestyles that foster good cardiovascular health.

Balanced diets and regular exercise, good ingredients to use and bad ones to avoid, foods to remove from your kitchen, and cooking tips galore were given to the audience. They also revealed the hidden truth behind the paradox that the French have some of the lowest risks for cardiovascular disease despite enjoying heavy cuisine rich in butter, crème fraîche, pâté, charcuterie, cheeses, wine... The truth is that the French espouse three key eating habits that lead to well-balanced diet and good cardiovascular health:

1) Have fruit and vegetables at each main meal (lunch and dinner). 
2) Eat reasonable portions of all five food groups (meat/fish, vegetables, fruits, cheese, bread). 
3) Avoid snacking every few of hours.

Chef Rob followed by demonstrating how the Mediterranean cucumber cups and avocado tomato relish hors d'oeuvres served before the presentation could easily be made at home. Throughout the entire presentation, Chef Rob and David Schwartz answered a host of questions from members and guests interested in learning more about healthy eating and how to improve cardiovascular health. Guests were given recipes of the hors d'oeuvres demonstrated by Chef Rob at the end of the presentation.

Discussion ensued as everyone was guided from the Demonstration Kitchen to the Atrium by hospital executives and doctors who pointed out unique features like the Live Well Shoppe and Vita hair salon. Once in the Atrium, everyone enjoyed a delicious dinner spread of Mediterranean cuisine-inspired foods, specially prepared by Chef Rob and his team to further highlight the heart-healthy theme of the evening. Members and guests went home filled with good food, information, and conversation. 

The event was a very well-enjoyed success by everyone of the FACC as well as the team and staff of Henry Ford West Bloomfield. We extend our gratitude to Henry Ford West Bloomfield for their hospitality, expertise, and sponsorship of this memorable program. 

 

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