Yesterday, my Rotary Club of Roseville had our meeting at the Sutter Roseville Medical Center. While driving to the meeting, I was musing about the lunch and expecting the classic hospital food. The first clue that things could be different was a stack of blue cloth napkins, neatly folded and rolled, and medium size china lunch plates. The next promising sight was a large platter of fresh berries at the end of buffet table. Wow. Then a fellow Rotarian in front of me uncovered the first steamer tray, could not believe it; medium size pieces of salmon with a speckling of herbs and seeds. Next, a large bowl of assorted dark greens with a scattering of fruit slices covered with thinly shaved Parmigiano Reggiano. I looked back and saw a steamer tray of skinned chicken breast pieces with sliced mushrooms. Perhaps Il Fornaio is catering this lunch. Next to the fresh berries was a tray with artfully arranged chocolate petits fours. The right way to serve dessert at any meal – just one or two pieces, and no mile-high cake servings or frisbee-sized cookies. Bravo to the Sutter kitchen staff for a delicious and nourishing meal. It can be done.