Ruth Corcoran
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The barbeques are organized twice each week by PMC’s dining management provider, Metz & Associates, Ltd. “It’s a great way to boost employee morale and break up the monotony of the workday,” said John Williams, Production Manager, Metz & Associates, Ltd. at PMC. “The hospital staff truly enjoys having the opportunity to venture outside on warm summer days and munch on an array of picnic-type foods.”

In anticipation of the summer season, the Metz team at PMC purchased a new 6-foot grill, mobile sink unit, picnic table and canopy, all of which fit perfectly in PMC’s outdoor courtyard, making for the ideal setting for outdoor dining.

The first barbeque of the year was held in mid-May and was provided free to all staff in honor of Hospital Week. It was held in conjunction with a Diversity Day event, where employees were encouraged to bring in dishes to sample that were representative of their ethnic heritage. In addition to the ethnic foods, approximately 1,000 people over three shifts were served a traditional cookout menu by Metz that included hamburgers, hot dogs, an assortment of salads and homemade apple pie. The mood was made even more festive with outdoor musical entertainment provided by a DJ, who was also employee of PMC.

“This was a great way to kick off our summer barbeque season,” Williams said. “Everyone enjoyed the festive atmosphere of the day and got a sampling of what was in store for the upcoming summer months.”

Although this first barbeque offered traditional fare, those since have been anything but ordinary. PMC employees taking advantage of the outdoor venue have enjoyed an array of tasty entrées and sides, including grilled salmon served with tropical rice, carved beef brisket served with dirty beans and rice, grilled tuna steaks, petite filet mignon, and Italian grilled sausage and pepper sandwiches, to name a few. Fresh fruit salads and other summertime salads and desserts are also available.

Williams and the Metz team at PMC have many themed picnics for the coming weeks, which include a Strawberry Festival, a Celebration of Local Corn, Blueberry Day, a Clambake, Tex Mex Day, a Hawaiian Luau and Fall in the Pocono’s. According to Williams, the Metz team will partner with PA Preferred, a program designed by the Pennsylvania Department of Agriculture to assist Pennsylvania farmers by encouraging consumers to purchase Pennsylvania products, for several of the special picnics. “We will showcase Pennsylvania-grown strawberries and blueberries, as well as corn and other vegetables,” Williams said. “We will end the season with ‘Fall in the Pocono’s,’ a picnic that will feature Pennsylvania mushrooms, nuts, gourds, squash, pumpkins and more.”

The outdoor barbeques are held each Tuesday and Thursday at lunchtime and once each month are also available for the dinner and late shifts. The barbeques will also be hitting the road in the coming months, as the Metz team travels to PMC’s offsite offices and health centers to serve up some grilled favorites to employees at those sites.

Metz & Associates, Ltd., a premier food service company for the Northeast United States, provides dining and environmental management to clients such as hospitals, assisted living & long-term care facilities, public and private schools, colleges and universities and corporate offices. For more information on Metz & Associates, Ltd., visit our website at www.metzltd.com or call 570-675-8100.