Poultry: The Bird is the Word

Gail Bellamy

Poultry
THE BIRD IS THE WORD

When it comes to versatile menu ideas, think poultry. Chicken, duck and turkey recipes work equally well for casual menus and
upscale dining. Whether it’s the new Chipotle Chicken Enchiladas recently introduced at the 164-unit Chevys Fresh Mex, or the
regional flavor of chef Cory Schreiber’s Roast Cornish Game Hens with Sauteed Blueberries and Sweet Garlic Cloves offered at Wildwood Restaurant in Portland, customers appreciate the many possibilities that poultry offers.

Just consider the wide range of ideas you’ll find on this month’s recipe pages.

From chef Jay Swift of South City Kitchen in Atlanta comes a recipe for Pumpkin Seed-Crusted Turkey Medallions. In Kansas City, Missouri, Marc Valiani of PB&J Restaurants offers Prairie Chicken with Missouri Chanterelles and Preserved Lemons. You’ll also find executive chef Douglas Keane’s recipe for Market Fried Chicken, from Market in St.Helena,California, and chef Ken Sherepita’s recipe for Rotisserie Chicken from Pickwick &Frolic Restaurant in Cleveland,Ohio.

Duck lends itself to a wealth of intriguing menu interpretations. For instance, check out Susan Spicer’s snazzy sandwich recipe for Smoked Duck, Cashew Butter and Hot Pepper Jelly, from Bayona in New Orleans. From chef PaulEpstein of Paris,Las Vegas, comes a recipe for Teriyaki Duck Noodle Bowl. Another tempting duck recipe is the one from executive chef Drue Kennedy of Vivere, Chicago. He shares his recipe for Pan-Roasted Breast of Duck, served with Duck Confit-Herb Risotto Cakes and Plum-Sangiovese Reduction. You’ll find these ideas, and more, on the following pages.