GrandRounds in New York City
CME Event Series for OBGYN, REI Physicians & Scientists
Tolerating uncertainty – The next medical revolution
Tuesday, February 7th
For the GrandRounds on February 7th, the first GrandRound of 2017, Dr. Richard Martin Schwartzstein from Harvard Medical School will present on tolerating uncertainty in medicine.
Richard Martin Schwartzstein, MD
Ellen and Melvin Gordon Professor of Medicine and Medical Education and Director of the Academy at Harvard Medical School, Boston, MA
Healthcare in America is changing at a rapid pace as the pressures of limited resources and managed care become more prevalent. Dr. Schwartzstein trains new physicians incorporating a solid understanding of healthcare financing along with traditional clinical skills. He has developed a three-year program in medical economics, cost-effective and evidence-based medicine for the medical housestaff at the Beth Israel Deaconess Medical Center, and serves as a mentor for senior residents pursuing projects in healthcare economics.
As healthcare costs increase and we learn more about high-value care, the practice of medicine becomes more dependent on the ability of physicians to become comfortable with the uncertainty of diagnoses and treatment regimens, and to be able to communicate this uncertainty to patients in a way that facilitates shared decision-making. However, debates about the role and use of cancer screening and other diagnostic and therapeutic dilemmas demonstrate a poor understanding of the role of uncertainty in the practice of medicine.
At the end of the lecture, learners should be able to:
- Describe a framework for clinical reasoning that incorporates inductive thinking, cognitive bias and probabilistic approaches to problems
- Identify the key elements of high-value care
- Explain to a patient the role of uncertainty in making decisions about their healthcare
Cocktails: 6 PM
Lecture: 7 PM
Complimentary Dinner: 8 PM
Blaue Gans Restaurant
139 Duane Street (between Church and West Broadway)
New York, NY 10013
Not one to rest on his laurels, chef Kurt Gutenbrunner, soon after opening the imaginative Thor, and with Wallse and Cafe Sabarsky already under his belt, moved into this former Le Zinc space to regale a different kind of crowd with his Austro-German cuisine. Blaue Gans, or “Blue Goose,” is what Gutenbrunner humbly calls a wirtshaus, kind of like the German version of a British pub—simple and unpretentious almost to the point of affectation.
A pristine Bibb-lettuce salad is nicely dressed and scattered with pumpkin seeds. Beef bouillon is poured from a fine china tureen—like something you’d find in Grandma’s cupboard—over traditional semolina or liver dumplings, and goose breast (a German favorite) is sliced crudo-thin, then garnished with chestnuts. Even dishes that sound simple are presented with a high degree of finesse: That blutwurstgröstl, or blood sausage, is all crumbly baked goodness, mixed with roasted fingerlings, mounded on a fastidiously molded circle of tangy sauerkraut and sprinkled with fresh grated horseradish. And smoked trout is whipped with crème fraîche, spread onto multiple layers of delicate crêpes, cut into soft wedges, and sided with chiseled baby beets and a frisée salad. That plate—which wouldn’t seem out of place at Wallsé—is decorated with squiggles of sauce and shavings of radish that belie Gutenbrunner’s claim of simple, unfussy food. But in this unpretentious, urbane context, nothing seems the slightest bit overdone. That’s especially true for entrées like backhendl, or “Austrian fried chicken”—accompanied by vinegary potato salad and sweet lingonberry jam, a nice counterpoint to the crisp, salty batter. Pork schnitzel is just as delicately breaded, remarkably light and greaseless. And a toothsome beef goulash is served in enough paprika-infused gravy to put the springy spaetzle it comes with to good sauce-sopping use.
With Pierre Reboul (of Wallsé and Café Sabarsky) masterminding desserts, skipping one is like dining at Le Bernardin and forgoing seafood. There is strudel and Sachertorte, or course, but there is also poached and breadcrumb-dusted quark dumplings, soft and cheesecakey, floating in a cross between an orange soup and a salad. And the soft and cloudlike pillows of Salzburger Nockerl part to reveal a reservoir of sweet-tart huckleberries. Is it German? Austrian? Tribecan? Call it elevated quasi-ethnic comfort food. Gutenbrunner seems to think it’s just what New Yorkers feel like eating right now, and we’re inclined to agree.
Please join us at Blaue Gans for fun and festivities!
The Center for Human Reproduction (CHR) has, following its charter, for over 20 years been an independent provider of complimentary continuous medical education. CHR takes full responsibility for balance, objectivity and scientific rigor of all information presented. Selection of speakers, topics and content is independent of all outside commercial interests. These events accept reservation on a first-come, first-served basis.
Eligibility criteria for free admission: (i) actively practicing physicians in specialty areas relating to reproduction; ii) medical students; iii) scientists in clinical or research area related to reproduction; and iv) journalists working in relevant fields. If you are registering for the first time this academic year, please email a copy of your professional ID with this registration. Space permitting, interested parties who do not qualify for free admission will be offered admission for a donation of $150 at the door to the Foundation of Reproductive Medicine. CHR reserves the right to refuse entry to the event once capacity is reached.
Please click here to read a letter from Dr. Gleicher explaining the re-focusing and expansion of our GrandRounds.