You have to be quick to snag one of the new fusion waters from the shelf at Alexander’s Cafe in South Florida Baptist Hospital. Food and Nutrition Services goes through two cases a day.
Fragrant fruit floats in filtered water in an ice-cold mason jar. Each one is designed for a specific purpose: boosting the immune system, detoxing, losing weight, increasing energy.
It’s the latest creation to come out of the hospital’s kitchen, which is well known around the community for its fantastic buffet line at Alexander’s Cafe, patient meals and 911 Catering, a branch that serves the biggest fundraisers and parties from St. Petersburg to Orlando.
John Belcher, the manger of food and nutrition, is the brains behind the new beverage.
Since he started at South Florida Baptist Hospital in 2001 Belcher has brought many fresh ideas to the table. His Martini Salad Bar has all the ingredients of a gourmet salad that are mixed in a shaker, much like a martini. His morning doughnuts aren’t the type you can pick up on your way to work: they’re flambé glazed with brandy and served over coffee ice cream. He was even the one to come up with the concept and branding for Alexander’s Cafe.
And he isn’t stopping with the innovation yet. After rolling out patient room service in February, he has plans to add action stations, such as a quesadilla bar, pick-your-own veggie sauté or upscale grilled cheese bar, to the cafe and 911 Catering. He also wants to purchase an ambulance for 911 Catering to travel in instead of the vans they use.
“I always look for new ideas and ways to present things,” Belcher said.
His knack comes from his desire to “showcase” food and create an experience for his patrons, but not everyone was onboard at first. He used to do the weekly menu 13 years ago, fusing the entrees with an upscale twist.
“People were looking at the wording on the menu like, ‘What is that?’” Belcher said.
Originally Belcher is from Boston. He wasn’t used to the homestyle cooking that is popular in Plant City.
“It was a learning curve,” Belcher said. “I had to learn how to make grits, fried green tomatoes, hominy, greens … I went back to Boston recently looking for grits with my breakfast.”
Belcher is one third of the team that brings the Winter Strawberry Capital of the World some of the best in dining.
Executive Chef Michael Ambrosino came on the scene after an invitation from Belcher.
“John’s always challenges me and always teaching me,” Ambrosino said.
The Staten Island native got his start washing dishes, cleaning mussels and deveining shrimp at mom-and-pop restaurants in New York. He carried his love for seafood with him throughout his career, which included owning his own Greek restaurant in Pennsylvania and working for a variety of hotels.
“I like seafood,” Ambrosino said. “(Most of our patrons) like comfort food. I can experiment with the doctors. They’ll try anything.”
One of the most interesting parts of his job is creating dishes that are culturally friendly to the doctors’ religions, such as a kosher diet.
For what Belcher and Ambrosino have in flavor, Leon Fisher has in customer service. Fisher, the food and nutrition coordinator, can be seen at many galas, fundraisers and parties, including the hospital’s Diamonds and Denim dinner, Rotary Club social events and inductions, and the Celebrity Chef Dinner for the United Food Bank.
Fisher started at the hospital in 2003. Before that he worked at a variety of hotels in Nashville, Atlanta and Florida. He didn’t want to leave Florida’s warm climate when he visited over 30 years ago, and he’s been here ever since.
“I treat (911 Catering) as my own,” Fisher said. “I want it done right.”
911 Catering has distinguished itself as a go-to for events in Plant City. All three have worked on private parties of eight to banquets of 800. The basic staff that works for the catering branch is made up of five employees. For bigger events, Belcher contracts out more.
“The thing I love about catering is that it’s our community,” Ambrosino said. “The community supports the hospital, and we support the community.”
Catering for the hospital and the culinary scene in general has cooked up some interesting opportunities for all three. They’ve met celebrities like Queen Latifah, Lil’ Kim and LL Cool J, and a slew of Lightning and Buccaneers athletes.
“We’ve just done a lot,” Belcher said.
Q&A
John Belcher
Favorite dish to make?
French cuisine — veal, cream-based, herbs.
If you were a food, which would you be?
Probably a dessert — tiramisu. It’s so intricate but so delicious.
Favorite food?
Pasta.
Mike Ambrosino
Favorite dish to make?
Pan-seared salmon with a chipotle glaze.
If you were a food, which would you be?
A piece of filet mignon because I’m tender. I have compassion for my workers. I give them the benefit of the doubt. Sometimes I need to be tough, like cheap steak.
Favorite food?
Pasta. It’s so darn good.
Leon Fisher
What is your favorite dish from John and from Michael?
Mike — I like his salmon.
John — prime rib. He has to cook it.
If you were a food, which would you be?
Filet mignon. It’s pretty tasty.
Favorite food?
Pasta.
ICE COLD
In addition to food, John Belcher also creates many of the ice sculptures seen at the events 911 Catering serves. He keeps the picks to pick up the 300-pound blocks of ice in a cabinet in his office.
Depending on the design, he can chip a work of art in 45 minutes. He does most of the sculptures outside, where he has to temper the ice by putting it in a trash bag first. If he doesn’t temper the ice, it will shatter while he’s working.
His favorite thing to create is swans.