How
does turkey fit in with the scheme of Lola’s On Harrison?
The concept of Lola’s on Harrison
is comfort food with a twist, and turkey lends itself perfectly
to this because it is so versatile and adapts well with many
different flavors and styles.
How
do you currently menu turkey?
Currently, we are making our turkey
with elements of the holidays. We have paired turkey tenderloin
with caramelized Brussels sprouts, creamy polenta, and topped
it with pomegranate-sun-dried cherry gravy. This dish reminds
our guests of the holidays and that is something very comforting
for them. The tenderloin piece of the turkey, at least here
in South Florida, is severely under-used, and when our guests
see it on the menu served with cherry gravy, it peaks their
interest.
What
are the compelling points that make turkey adaptable to stylish
“South Floridian” dishes?
South Floridian cuisine really lends
itself well to turkey. With all of the indigenous fruits and
vegetables at our disposal from local farms, pairing turkey
with tropical fruits and vegetables is a great match. With
the versatility of the turkey, it’s a blank canvas for
some great combinations of flavors. Pairing turkey with fruits
such has mangos, papaya, star fruit, passion fruit, citrus,
as well as yucca, boniato and plantains…the combinations
are endless.
The Pan Roasted Turkey Tenderloin has been one of
your most popular items since the restaurant opened in July
2007. What do you think makes turkey so appealing to your
customers?
The uniqueness of the tenderloin on
our menu is something no guest can find anywhere else. Not
only is turkey tenderloin a very lean cut, but handled properly
it should be moist and melt in your mouth. Turkey is such
a great alternative to chicken, which is a staple on every
menu.
How would you describe your approach to cooking?
My approach to cooking is simple. Start
out with great ingredients, support local farms and use as
many resources as possible. My background is in a combination
of fine dining and traditional steak house restaurants. Combining
both and being value-oriented, I focus on items I can sell
at a mid-price range. Starting with very fresh and local products
is the backbone of my philosophy.
From a business perspective, why do you include turkey
on your menu (food cost, versatility, consumer demand, etc.)?
With generally a very low food cost,
it balances a menu mix with other items. Versatility plays
a key role as well because it lends itself to virtually every
cooking preparation: braising, pan searing, grilling and roasting.
Our guests really enjoy our turkey dish and the consumer demand
is strong with repeat orders and word-of-mouth.
Why did you choose turkey tenderloin as the center
protein to accompany the Brussels sprouts, polenta and pomegranate-sun-dried
cherry gravy as opposed to chicken, beef or pork?
Simply the accompanying ingredients
are a play off the flavor profiles you would expect at the
holiday table. The cherry gravy is reminiscent of a cranberry
sauce and sprouts have always been served at my holiday dinners.
Our staff calls this dish “Thanksgiving on a Plate,”
and turkey is the center of that plate.
With
a menu influenced by seasonal, local fruits and vegetables,
explain how turkey can have a year-round presence?
Turkey has a year-round presence simply
because it goes with everything. There is no season on any
poultry and the options are endless. It can be used as a soup,
salad, appetizer and entrée, and you can adjust the
preparation to the season and what is available.
How
do you use the Web as a tool in your work?
The Internet has always played a big
role as a resource for me. Here at Lola’s on Harrison,
we believe we are trendsetters and need to stay connected
with the economy, availability of products and current market
trends.
Do
you use the NTF Web site, EatTurkey.com, as a resource?
Ever since
the addition of turkey to our menu, I have referred to the
Web site from time to time to learn about the benefits of
eating turkey.
