Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Four Stars: Hooray, Satay! – US Food Trends

23 May 2007
Four Stars: Hooray, Satay! – US Food Trends

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).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I,visit its website here >>

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.

Bacon Satay

Bacon Satay
Bacon Satay

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

Pork Carnitas Satay
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.

Malaysian Satay

Malaysian Satay
Malaysian Satay

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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!