Q: What are some risks you’ve taken in the creation of some of your more innovative poultry menu items?
A: Risks associated with introducing new innovative ideas on menus are always going to occur, particularly within the fixed clientele of a country club membership. I am lucky in the fact that our membership actually appreciates the different ventures that I have tried to set forth in my menu design. One of the biggest risks I took was to try and incorporate more fusion into the menu items with my own ethnicity as well as those of my staff. My goal upon accepting the Executive Chef’s position was to steer our membership away from the stereotypical “country club cuisine” of traditional and boring. The end result, though, was of appreciation and excitement of what was to come for future menu items. A lot of the new ideas were incorporated slowly by introducing them onto menus for events held for golf and member functions as food stations, in order to gauge first hand the member’s reception of the new items.
Q: What flavors marry well with turkey? Chicken? Duck? Other types of poultry?
A: There are so many different flavor profiles that can be applied to the versatility of poultry. For example, a traditional Turkey sandwich for lunch can evolve by incorporating both sweetness and spiciness into the sandwich. One of my favorite applications for a ‘not so plain’ Turkey sandwich incorporates Tabasco caramelized onions and peppers with havarti cheese and a very unique marmalade pesto aioli. For chicken dishes, some applications include southwestern flavors which feature chipotle, mint and cilantro as the prominent flavors. Duck is a personal favorite of mine; I like to utilize many different ingredients when I feature duck on my menus, but the various ingredients that I use carry common flavor pairings of savory sweetness. Pomegranate with molasses or ginger and cranberry are just a couple of examples of what I apply to enhance the sweet/savory undertone of this protein.
Q: How do you translate those long-loved flavor combinations in new and interesting ways?
A: A long time favorite amongst the members at my club is a dish made with the pomegranate and molasses roasted duck. The duck is pulled off the bone and is then presented in tacos with soft steamed corn tortillas; Serrano chili-jicama relish, orange and lemon citrus blasted cabbage and finished in avocado crema. I’ll serve the tacos with a simple arugula salad on the side and it makes for an unforgettable, light summer meal.
Q: How do you prepare more healthful Poultry menu items, without sacrificing taste and innovation?
A: Marinades, cooking methods and compliments are my main focus in maintaining the full nutritional value of poultry. With chicken breasts, for example, a very simple marinade utilizes yellow curry powder mixed with a touch of honey, salt and pepper; and then charred on the broiler. Compliments to this can be confetti studded wild rice blend enhanced with cayenne and Thai basil, and a fresh garnish of watercress and mango dressed in fresh squeezed lemon juice and cracked black peppercorn.
Q: What kind of ethnic dishes do you use poultry in? What are the flavor profiles? What kind of feedback do you get from customers?
A: My membership always appreciates the different types of ethnicities I try to incorporate into my dishes. My own personal background consists of Thai and Chinese, while some of my favorite dishes consume flavors from Italy and Spain. I have done a lettuce wrap in the past that was very well received amongst our membership. The dish consisted of a chicken breast encrusted in lemongrass, basil, cilantro and fresh minced ginger, dredged in a very light batter made with rice flour and pan fried. I serve the chicken cut into strips with fresh vermicelli noodles, shredded carrots and jicama, green leaf lettuce and a spicy Thai dipping sauce.
Q: How do you improve upon the perennial favorites? (chicken wings, chicken salad, chicken tenders, etc.)
A: Long time favorites are easily adapted into new and innovative ideas with slight adjustments of ingredients and spices. Chicken wings, for example, are re-vamped here by pan searing them (rather than deep frying) to create a ‘charred crust’, and then tossing them in our sauce which includes a hint of smokiness to bring out the charred flavoring on the chicken. A favorite chicken salad can be enhanced by incorporating oven roasted tomatoes and aromatics like fennel.
Q: How do you bring new excitement to long time favorite dishes?
A: Trying to incorporate novelty into favorite dishes is always an experiment. I try to experiment with the mentality of “opposites attract” when I try to introduce new takes on old favorites. For example, a classic chicken melt was jazzed up slightly by incorporating grilled prosciutto, marmalade pesto aioli (a result of the “opposites attract” mentality, pairing salty and sweet), provolone and dressed field greens served open faced on a toasted English muffin. Taking a favorite sandwich and turning it into a knife and fork entrée also introduces a novel concept to the item.
Q: What are some easy ways to make a poultry dish more fancy? less fancy? more upscale? more grill-like?
A: A very simple enhancement is by way of condiments; I personally love condiments and having different dipping choices. Serving a simple item like chicken fingers with 3 or 4 different choices of unique dipping sauces creates a more upscale presentation. In the past, I have offered various dipping choices of wasabe honey mustard, Thai bbq balsamic glaze, and a Thai avocado tamarind sauce, for example. An item like chicken satay may be enhanced by offering a homemade peanut ginger sauce, a cilantro pesto or a cucumber-melon relish.
Q: How do you price these menu staples profitably?
A: Menu design and creativity play a very important role in cost factors. Implementing pricing profitably is not a difficult thing to do as long as the resulting product creates the perception of value with your diners; allowing the ‘wow’ factor to take precedence over what the actual dollar amount reads on the menu. Pricing is club specific in the private sector industry and you have to realize what your members view as a value and combine that with the priority of maintaining budgeted costs.
Q: How do you combine and cross-promote them?
A: Simple appetizer items are cross utilized quite frequently on my menus; whether they be added on as an accompaniment to a salad or incorporated as a special of the day. Rotisserie Chicken is easily combined into several menu items by incorporating the meat into a sandwich or wrap.
Q: How do you make the most of poultry dishes as take-out possibilities?
A: Take out possibilities are beneficial not only to the membership in creating the convenience factor; poultry is always a great take out item, as it is not difficult to compose a poultry entrée that will maintain its quality for later consumption.
Q: How do you make the most of poultry dishes as part of catering operations?
A: Catering operations is another venue in which to profitably incorporate poultry dishes. Menu design includes more unique sauces and applications to steer clients away from the stereotype of ‘boring chicken dishes’ when it comes to their event.
Q: How do you promote
or use them at satellite venues (pool, tennis, golf courses, snack carts?)
A: I utilize poultry items in so many of our menus for our pool and golf venues ranging from wraps to brochettes and salad items. Golf course items are designed for easy eating on the go.
Q: Looking at the continued growing popularity of turkey and chicken “substitutes” and how can these items be used creatively as alternatives to hamburger, sausage, hot dogs, lunch meats, etc?
A: These “substitute” items are great not only in their primary nutrition advantages, but they offer several opportunities for new menu items. They can be easily incorporated into unique wrap-type items with fun sauces or fruit relishes, or even used in vegetarian soups and chilies.
