Skewers showcase spiced-up ingredients as four operators interpret the ever-popular Indonesian recipe.
This article first appeared in the 15 March 2007 issue of Restaurants & Institutions (R&I).
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By Allison Perlik, Senior Editor
Satay Sampler (pictured above)
Chino Latino, Minneapolis. This Parasole Restaurant Holdings concept matches four varieties with dedicated sauces: spicy peanut for curry-lime chicken, sweet-and-sour with soy-marinated beef, Vietnamese nuoc cham for scallops, and garlic-black vinegar for portobello mushrooms. Thai sticky rice and pickled cucumbers accompany the shareable starter.
David Burke's Primehouse, Chicago. Executive Chef Jason Miller favors applewood-smoked bacon for his unusual approach, drizzled with maple syrup and honey glaze and baked just-crisp in a 375F oven. The catering-menu choice often is served in the restaurant's private dining room and at events in the adjoining James Hotel and J Bar.
Pork Carnitas Satay
University of North Florida, Jacksonville. In its Sensational Satay program, the Chartwells Higher Education Division culinary team uses the Indonesian dish as a starting point for globally themed recipes. In one version, skewers of Southwest-seasoned braised pork nestle against a crisp tortilla bowl piled with lettuce, pico de gallo and Cheddar cheese.
Red 8, Las Vegas. Flank steak and chicken thighs marinate three hours in corn oil, lemongrass, red onion, ginger, turmeric, cumin and black pepper for Chef Hisham Johari's appetizer at Wynn Las Vegas' Southeast Asian restaurant. He pairs the grilled meats with chunky peanut sauce rounded out with coconut milk, red chiles, shrimp paste and lemongrass.