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The buffet of life itself: two weeks of hospitalization with Ichilov's food

What is the attitude of the treats in the ward, why was this thing called "ravioli" and how did a Friday confiscated plate (with challah) roll into my hands?

Street food review a little different

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• Ichilov

Yaniv Granot

Monday, 14 June 2021, 06:00 Updated: 09:33

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Not sexy, but works.

Ichilov's food truck (Photo: Walla !, Yaniv Granot)

Opened with due diligence, so that the corruption radar of former columnists in Walla does not start to beep: the writer has been hosted for the past two weeks at Dana Ichilov Hospital with his son, and enjoys a full board that included, among other things, a folding armchair, piles of food and countless other treats. The said facilities and the same treats, by the way, were the lot of everyone who passed by the ward, their companions, visitors and even just passers-by.

For all the columns of "Eaters are Going"

to the delicious Instagram page of Walla! Food

for the concerned talkbackers and the well-wishers It can also be noted that everything ends reasonably and proportionately, probably in relation to what is seen in the common areas of this building, or in the long seconds when the elevator decides to stop on another floor. There is nothing like hospital elevators to awaken within you the forbidden-to-compare private.

And now that we've met the rules of ethics, and given that we're still a food channel, we can talk about the really interesting things.

In other words, culinary conclusions from two weeks of hospitalization in the pediatric ward of the Tel Aviv hospital.

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If you count hard, there are five colors here.

Dinner at Ichilov (Photo: Walla !, Yaniv Granot)

Where does all this food go when the hallway is frozen?

Like quite a few sub-departments in this vast compound, there are things that are better not to know

Too many years (and unsurprisingly, not enough years) after the military, hospital feeding policies police you again for a hard and slightly tough morning-noon-evening.

The hours are fixed, and the staff even takes care to call if there is a chance you will miss, but this is not the place for flexibility.

In a way that is similarly expressed only on social evenings with Lior Soshard, the food cart does not exist in the space before the meal is distributed, and disappears from it seconds after it ends.

Where does all this food go when the hallway is frozen?

Like quite a few sub-departments in this vast compound, there are things that are better not to know.

Instead, an empty metal cart is placed in the doorway of the departmental kitchenette, hinting passively-aggressively at what is expected of you when you are done with the tray.

I will not surprise anyone when I reveal that this polish does not work, and that the rooms are loaded three times a day with traces of trays waiting for Downton-Abby service at the cost of a hospital owned by the Tel Aviv Municipality.

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The presenter is not an illustration.

Breakfast in Ichilov:

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A post shared by Yaniv Granot (@yanivgranot)

Surprisingly, there is no sexy aperitif here, though there was alcohol smuggled in by means reminiscent of similar dry periods from history

The concept (yes, there is a concept here too) is simple - a food cart driven by an employee (or a nurse in specialization, certainly, but never a man for some reason) walks down the hall, stands in the doorway, and you are invited in turn, holding a tray, and trying to engineer yourself that way To suit the requirements of the submitter.

It sounds very simple, but it's not simple at all, if only because of that traumatic time I was asked "not to stand here."

Three words that are a world and its fullness.

There is no sherry here and no business, no pharma-to-table and certainly no talk of "raw materials", tasting menu and specials - terms that only catch on when your life is a resort of luxury, and less survival and health jargon.

Surprisingly - because the demand is probably very strong - there is also no sexy aperitif here, although there was alcohol smuggled in by means reminiscent of similar dry periods from history.

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If that's not enough, there are enough snacks.

Lunch in Ichilov (Photo: Walla !, Yaniv Granot)

Two strangers with tassels drove a can of carts across the aisle and reminded me quite accurately of my glory days as an air hostess.

That is, minus the New York at the end of duty

The news of the hospitalization strikes you (again, only in terms of food) at once, and a turbulent counter-reaction dizzying in your mind.

This reaction needs only a few minutes later a backpack full of food, as if you were - again, how good this organization is here so that we always have a point of reference - in the BKOM.

This bag, by the way, comes home as it comes, with snack crumbs trapped in plastic bags and a shadow of struggle An aggressive intern who wonders if you feel more embarrassed than the masibamba you packed, or more sublime than you did not need it.

Instead of the "forbidden bag", and as befits the fact that time here never moves, an endless quest of preoccupation with food lands on you.

The visitors always come with something, usually carb and sweet, often also invested, and the good people who surround the hospital - "Ezer Mitzion", for example, and quite a few other organizations, including two anonymous people with tassels who drove a can cart in the aisle and reminded me too accurately of the glory days Mine as an air hostess, minus the New York at the end of duty - provide more and more things to snack on for hours.

"How many foods are there here ?!", the hospitalized child wondered at one point, who, as I recall, is the son of the editor of the food channel on the Walla website.

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In the photo: Someone who was assertively asked to "taste everything" before deciding (Photo: Walla !, Yaniv Granot)

This food, in a different designed configuration, saturated with cocktails and other strange porcelain vessels, costs at least 58 shekels in almost every cafe outside the exit gate

So what exactly is being eaten here? The hospital breakfast is based on a constant combination of a reasonable vegetable salad, hard-boiled egg or omelet, and individual packages of white cheese and cottage cheese. There are also treats such as dairy delicacies, cornflakes or "cookies" and also chocolate in a bag. This food, in a different designed configuration, saturated with cocktails and other strange porcelain vessels, costs at least NIS 58 at almost every cafe outside the exit gate.

The lunch is a little more varied, with delicious versions of chicken, a meatball not very recognizable but reasonable, and even something that is a bit "Chinese food", in the form of chunks of chicken coated with phosphorescent rice. Here too there are vegetables, as well as peas and corn and soup (vegetables or noodles or lentils usually). This food outside, in a different designed configuration, saturated with wicks and "authentic" utensils galore, is a lunch-worker from whom the best in urban street food reviews are woven.

Dinner returns to the dairy base, with smiling exits of thick and meaty vegetable pancakes (only in thickness, in texture they carried more to mashed potatoes), spaghetti that knows these kids will always prefer "nothing", a slightly dry yellow cheese toast and even an Ichilov pizza version.

This food, in a different design configuration, saturated with reusable plastic plates and overly busy parents, will be served less well tonight in many Israeli homes.

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Shatters myths.

Lunch in Ichilov (Photo: Walla !, Yaniv Granot)

Less than nine kilometers - and not even an air line - separates Ichilov (Tel Aviv Sourasky Medical Center, it is advisable to write it correctly at least once, right?) And Rafael Hospital, a private medical powerhouse with ambitions, declarations and receipts.

One of those statements (and receipts) is the recruitment of the talented and experienced Emily Goldberg ("Montefiore 7", "Tried" and "Haiku", for example) for the establishment and construction of the "hospital's culinary array", as defined by the institution.

In other words, Goldberg has created a rich menu here that serves the patients and staff, and at the same time opened the "Three" restaurant on site, designed to serve everyone who is not a patient or a staff.

"The idea," it was explained, "is to create a culinary offering that characterizes luxury hotels and restaurants, for the benefit of patients and staff."

Means: oven and electric smoker, among others.

Products: French toast with cream and jam, cherry tomato and basil frittata, oatmeal and chia seeds, potato and pepper soprito, polished herbs and sweet potato and sage ravioli.

Goldberg in "Three":

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A post shared by Emily Goldberg (@ emilygoldberg13)

Ichilov does not compete in the "Chef Games", but does manage to do the unbelievable, and shatter countless food myths of an institutional hospital

Ichilov's ravioli, as expected, is a little less good. In fact, he was the weakest and most remembered squad of all the dozens of meals we eliminated at the place during those two weeks. It was a very deep and moldy mold, with a thick sauce, pinkish-pink in its shades, and a general texture that required a metal spoon and a strong hand to dig into that pile. I have not ordered ravioli in restaurants since "Orca" 14, and even there it was because I succumbed to the trend. This dish did not convince me otherwise, but at least she tried.

Ichilov, if it was not clear until now, does not compete in "Chef Games", but Yes he manages to do the unbelievable, and shatter countless food myths about an institutional hospital. He is generous, strives, varied and strives to feed. In most cases he also succeeds. There are many restaurants in his neighborhood that do not even do that.

"There's a little different food for the children's wards, and we try to provide them with something more tailored, that they like more and connect with," she explained to Walla! Food Dr. Ronit Inbar, director of the nutrition and diet department at the medical center, "while of course trying to continue to meet the standards of a healthy and beneficial diet."

Inbar, who is in charge of nutritional policies throughout the hospital, added that the weekly menu does try to diversify and maintain "some balance." "But we do not want to allow them to eat food they like, to indulge a little, and without compromising too much," she concluded.

These treats - years of not drinking so much chocolate in a bag - do sweeten the antibiotic a bit, and the overall vibe takes care of everything else, but the best bite I’ve tasted in those two weeks came like this all of a sudden, by surprise.

"I made harima, I'm arranging a plate for you," Gabriel told me one Saturday afternoon, "come eat."

I left the room for the fancy foyer (a seating area that requires redesign near the elevators) and saw him open a pot, and pour (yes, pour) salmon (yes, harima salmon) and red sauce into a disposable plate that almost folded from overcrowding.

He picked up a brown paper bag, pulled out a challah, and tore a piece of Viking from me.

"Just give me a good review," he asked.

The two kids, who will soon be holding zero extras together, did not understand why we were laughing.

Go explain to them about food, and people, and the sauce that brings it all together.

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