With its versatility and healthful image, poultry continues to evolve on American menus. This month's ideas include salads and casual fare that appeal to a wide variety of patrons. Executive chef Nando Belmonte of Islands Dining Room, Loews Royal Pacific Resort in Orlando, shares a recipe for Char Siu Turkey Breast Salad with ginger-spiced Mandarin oranges and spiced pecans. Marvin L. Davis at Sweetwater Restaurant in Jackson, WY, provides a recipe for Stuffed Avocado with Cranberry Chicken Salad.
Other creative ideas include Crispy Chicken “Oysters” with creamless creamed corn, roasted potatoes, Blue Lake green beans, and pickled watermelon rind from chef de cuisine Michael Fiorelli of Mar'sel, Terranea Resort, Rancho Palos Verdes, CA. From Sushi Samba restaurants, you'll find the recipe for Chicken Anticuchos, served on skewers. Another casual-dining specialty is the Bluegrass Egg Biscuit from executive chef/owner Ouita Michel of Holly Hill Inn in Frankfort, KY. These recipes as well as entrees featuring chicken and duck appear on the pages that follow.
FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional poultry menu ideas at www.restaurant-hospitality.com.