After a five-year pause, Morrison Healthcare returned to the North Union Farmers Market at Cleveland Clinic’s Crile Mall this summer, joined by some very special guests.
Every Wednesday during the summer, Crile Mall transforms into a vibrant gathering place filled with fresh produce and local flavors. For years, Morrison was a familiar presence at the market, bringing wholesome, chef-driven food experiences to the Cleveland community. When the pandemic began, priorities shifted.
“We focused our efforts inside the hospital to support patients and caregivers,” said Executive Chef Samuel Ross Quiroga. “Stepping away was necessary at the time, but returning this summer felt incredibly special.”
To celebrate the return, Morrison was joined by their chef partner, acclaimed local chef and restaurateur Chef Douglas Katz. Well known in the Cleveland dining scene, Chef Katz owns three restaurants: Amba, Zhug, and Kiln. He was named a semifinalist in the Outstanding Restaurateur category of this year’s James Beard Awards. He said he enjoys the opportunity to collaborate with Morrison chefs.
“The chefs at Morrison are always a pleasure to work with. They are passionate and truly care about the people they serve. Being at the North Union Farmers Market made it even more special. We were able to highlight fresh, local ingredients like sweet corn, tomatoes, potatoes, and watermelon, bringing the season’s best into the spotlight,” said Chef Katz.
“Chef Doug has been a regular guest in our cafeteria for years,” Chef Ross Quiroga shared. “We usually host him three or four times annually, but this time we wanted to take that signature experience out into the community.”
The chefs were joined by foodservice partners Nestlé and Minor’s, two trusted brands that provide high-quality products to Morrison accounts nationwide. Their products were featured in a South American BBQ inspired menu that was a hit with guests.
“The menu was inspired by the naturally heart-healthy ingredients found in South American cuisine. Grilled proteins, bold spices, and fresh produce as well as the incredible local food available during the summer. It was a great opportunity to combine global flavors with seasonal, nutritious ingredients from the farmers market,” said Chef Katz.
This event marked a first for Morrison in the Cleveland area: an integrated collaboration between internal chefs and external vendor partners working side by side. “In my six years here, I had never seen anything quite like it,” Chef Ross Quiroga noted. “It was a proud moment for our team. We showed what is possible when we step beyond our usual spaces and come together around shared values like wellness, nutrition, and connection.”
“As a chef, I am fortunate to grow in my career by teaming up with this group. It challenges me to think differently than I do in my smaller restaurant kitchens and gives me a new perspective on how food can make a real impact at scale,” said Chef Katz. “The Clinic is fortunate to have such a strong foodservice team, and our community benefits from it as well.”
For the Cleveland community, the day offered much more than delicious food. It provided a rare glimpse into the people and partnerships behind the meals served every day.
