Sponsored by a gift to the Park Nicollet Foundation Covid-19 Response and Relief Fund, a special batch of meals were provided to Methodist Hospital workers that had a decidedly upscale feel: They were created by a Minneapolis chef who has been nominated many times for a prestigious James Beard award.

Chef Steven Brown personally delivered 100 grain bowls to Methodist from Tilia, the restaurant he owns in Linden Hills in Minneapolis. The hand crafted bowls of quinoa, couscous, fresh vegetables, avocado and kiwi were a gift to hospital physicians and health care workers in the ICU.

A portrait of Chef Steven Brown.

"I think the pandemic has really brought a lot of things into focus, and one of them is that people who are front line workers, especially in hospitals, are really putting themselves out there every single day," Steven said. "So this is our opportunity to say thank you."

HealthPartners clinicians enjoy the meals packed by Steven Brown in the hospital kitchen.

The James Beard Foundation gives annual awards in a number of food-related categories. Steven is a multiple nominee for Best Chef: Midwest.

Read more about Steven Brown.

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