Chef Adam Freisem explains the allure of heading to the hospital for dinner
By Jay McKinney
Photos by Jason Sinn
Looking for one of the best restaurants in Castle Rock? Look no further than the hospital.
Yep, you read that right. Head to Manna in the lobby of the AdventHealth Hospital. As crazy as it sounds, Manna has sleek decor with private booths and an open kitchen that churns out healthy and delicious meals at an incredible price. From the mouthwatering starters to the mains, the menu features items that are more reminiscent of a Michelin-star restaurant than your typical hospital cafeteria. Adam Freisem is the executive chef at Manna and has been there from day one. Note: This interview has been edited for clarity and brevity.
AvidLifestyle: You helped open Manna with fellow chef Dan Skay in 2013. How has the restaurant evolved over the years?
Adam Freisem: We have always prided ourselves on not keeping things on the menu for long. We have a few staples, but everything else changes seasonally. Without fail, people complain when we take something off the menu. But without changing it, we, as cooks, become stagnant and bored creatively, and our guests wouldn’t get to experience new dishes.
AL: Are there any other restaurants with a similar concept to Manna?
AF: There are some hospitals around the country that have started to do similar things—Henry Ford Hospital in Detroit has an onsite greenhouse to grow organic produce—but I believe we were one of the first in the country to do a full-service, self-operated restaurant.
AL: Why is Castle Rock a good market for Manna?
AF: When we opened in 2013, there weren’t a whole lot of quality restaurants in Castle Rock aside from a handful that had been here for years. I always joked that Castle Rock was ten years behind Denver in terms of a “food scene.” It’s been neat watching new places come along and seeing the industry grow, and I’d like to think we had a part in that.
AL: Explain the name Manna?
AF: The name Manna was the idea of Chef Dan when we were still in the development phase. We work for AdventHealth, a faith-based healthcare organization, and Manna is a Biblical reference for the edible substance provided to the Israelites as they wandered the desert.
AL: How does Manna compare to other restaurants you’ve worked in?
AF: We operate Manna as any hotel would operate its in-house restaurant, with the exception of having a liquor license. However, working in healthcare grants me a greater work/life balance. I’m not working holidays, I’m typically off weekends, plenty of PTO, etc.
AL: The restaurant uses a lot of local ingredients and even has an on–site garden. Was that the plan from the beginning?
AF: Our goal from the beginning was to be not only a great restaurant, but a resource for the community. The community garden was a good example of that; we had a half-acre garden on site along with 90 plots that anyone could rent for the growing season. The garden was discontinued to make room for our new cancer center, but we may look at gardening options again when we expand. We are also a non-tipping restaurant, so any tips we do receive go into our foundation and are then redistributed to local community programs.
AL: When did you discover your passion for cooking?
AF: I always enjoyed spending time in the kitchen with family, and I would typically end my nights watching Emeril on Food Network. But it was after reading Anthony Bourdain’s “Kitchen Confidential” that the industry itself really became fascinating to me.
Manna
AdventHealth Castle Rock
2350 Meadows Blvd.
Castle Rock
720.455.3664
mannasbounty.com
Freisem’s Faves
Some of Adam’s favorite dishes he’s created over the years.
Hong Kong Chicken & Waffle
Brined & fried chicken on top of a basil and lime leaf waffle with sesame sambal, Asian Caesar dressing, tonkatsu sauce, and fish sauce caramel, then topped with braised greens.
Seared Skuna Bay Salmon
Served over forbidden rice with broccolini, miso dressing, burnt nori aioli and fried egg.
Pickle Pizza (currently on the menu)
Parmesan garlic white sauce, mozzarella, pickles, jalapenos and fresh dill.
