Ideation

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

Oven Roasted Chicken with barley, napa cabbage, curry-mustard jus roti

At Sola in Chicago, chef-owner Carol Wallack cooks contemporary American cuisine with Asian and Hawaiian accents. Here, the former L.A. surfer gal brings Pacific Island flair to a crisp, golden chicken breast plated with a bold curry-mustard sauce. It goes for $16 on Sola’s casual dinner menu.

Chicken Paillard with truffle vinaigrette and shaved mushrooms

Outside Bottega’s front door in Birmingham, Alabama, edible flowers and herbs are ripe for the picking. “It doesn’t matter how simple the dish, if you use great, seasonal ingredients it’s a winner,” says chef-owner Frank Stitt. This entree, his most popular, is made with thinly pounded breast cutlets topped with arugula, Parmesan shavings and a light mushroom sauce.

Mandarin Minced Squab

Squab, a young pigeon, has been bred for centuries in China, but now is raised commercially in California. The meat is richer and moister than chicken but just as versatile. At the Mandarin Restaurant in San Francisco, the kitchen chops and marinates the boneless squab, then stir-fries and serves it Chinese-style in lettuce leaves sprinkled with crushed rice noodles.

Smoked Jerk Turkey Thighs with banana ketchup

Susan Goss, chef-partner in Chicago’s West Town Tavern, prefers turkey thigh meat for the way it stands up to assertive seasonings. Here, she brines the thighs, then smokes them over apple wood and finishes them off on the grill, brushed with a zesty homemade jerk sauce. The finishing touch—a sweet-hot condiment made with sautéed bananas, citrus juices and lots of spice.

Chicken with Almond-Pomegranate Sauce

Mediterranean is the focus at San Francisco’s Medjool restaurant and this “Medjool family recipe” is one of the menu’s signature tapas. Boneless chicken is dusted with distinctive seasonings, then napped with thick, almond-pomegranate sauce to create a rich, complex dish that embodies Mediterranean flavor.

Chicken Club Quesadilla

“We contract 8 million pounds of chicken a year,” says Daniel Barash, senior director of operations and development for the 350-unit Moe’s Southwest Grill. The white meat goes into the fast-casual concept’s fajitas, burritos, tacos, nachos and salads. One of the newest menu additions is the Chicken Club Quesadilla—a hearty combo of chicken, bacon, cheese, beans and tomatoes.


Tasting the future

Some of the poultry industry’s mega-producers point out the top trends that are driving product development.

Fresh and natural are in big demand. Poultry companies are responding to the health and wellness trend with all-natural products that are free of trans fats and lower in sodium. While several processors offer all-natural fresh, uncooked chicken, Tyson has just introduced a 100 percent natural line of marinated chicken. A combination of sea salt and proprietary flavoring technology makes the “all-natural” label possible, says Nanette Luningham, senior brand manager.

Recipe-ready products to save time and labor. Operators are looking for quick-to-prep items they can signaturize with their kitchen’s own seasonings and cooking techniques. Perdue’s Chef Redi Chicken Breast Filets are fresh products that are portioned for consistent size and shape to fit sandwiches, salads and tapas. The company’s TenderReady line in oven-roasted flavor is fresh, cooked chicken that goes from the walk-in to plate in minutes; it’s available in halves, quarters and boneless filets.

Guests want to explore and experiment. Products are being developed with more intense flavors, such as Perdue’s Salt & Vinegar Wings and Bourbon Peppercorn Turkey, Tyson’s Tequila Lime Glazed Wings and Pierce’s Chicken Filet-Vors in Salsa Mexicana, Spicy Asian, Mediterranean and Orange varieties. The latter come in three formats: raw marinated, par-fried and fully-cooked unbreaded filets. Consumers not only crave bolder flavors, they want the type of food that can be enjoyed in a “shared dining experience,” Perdue research has found.

More From FoodService Director

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code