UNC Hospitals has several restaurants. My husband spent a good deal of time there during the last few months, and I tried all the restaurants. At the main one upstairs in the Womens Hospital, someone makes a ginger sauce. I often picked up fresh shrimp or avocado rolls (two in a pack) made daily as much for the sauce as for the rolls. I would love to have the recipe for the sauce. Its similar to ginger dressing found at many Asian restaurants, but something about their sauce is different, and its the best I have tasted.
Angelo Mojica, director of Nutrition & Food Services at UNC Hospitals, was happy to share the recipe. Mojica has transformed UNC Hospitals food service since he started his job seven years ago. He developed a restaurant model of service, which allows patients to order off the menus at more than 20 eateries throughout the five hospitals. (To read more about that transformation, read our story from last year at http://goo.gl/qMJ21.)
About this carrot-ginger dipping sauce, Susan Gardner, a sous chef with the department, said, We serve this sauce with the summer rolls that are made every day on the sushi station. They are served to our patients and are sold in the Terrace Café and the Overlook Café, which are two of our retail outlets.
Those cafes are not only open for hospital visitors but to the public as well.
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PLACE carrots, garlic, ginger, vinegar, soy sauce, sesame oil, salt and pepper in a food processor. Puree until smooth. With machine running, add vegetable oil and then water in a slow steady stream. Add sugar. Taste and adjust seasonings if necessary.
Yield: 1 1/2 cups