Anatomy of a Special-part 1

One of my favorite activities, planning weekend specials, is a blend of culinary vision, planning, selling and executing.  Creativity and culinary skill, seasonality, strengths of the cucina all come into play when deciding what menu specials to offer and serve at a high level.  This post describes the anatomy of one very original and delicious Italian entree, my Tuscan Grilled Chicken, Yellow Marinara over Capellini and Baby Spinach.  After my original presentation, I was asked by the owner of Bocci to add this special to our upcoming new menu.  This post seeks to explore the process of creating a healthy, tasty and original restaurant special.  You don't have to be a restaurant Chef to apply this story to your own kitchen and creativity.

So here is a decent, but not great picture of my newest, and I must say, one of my most original creations. Grilled fillets of chicken breast marinated in Salmoriglio sauce, over baby spinach, capellini and the Chef's original Yellow Marinara.   Fresh, local ingredients elevating Italian cuisine to a Summer classic.  Imagine fresh tomato marinara, made with fresh local yellow tomatoes. 


The sauce is not as red as it photographs, having more yellow and orange.   Probably a combination of lighting, camera settings, and photographer!  A self study in Basics of Food Photography is in order.  I will ask Tim for a bibliography.  In spite of the amateur picture, the concept of this plate is both creative and satisfying on many levels.  What is the creative process behind a successful recipe? 


I love the creativity Italian Cuisine affords me as a Chef.  The summers in North Carolina are hot, plain and simple.  Classic flavors served up with flavor, a touch of lightness, and most of all satisfying, really hit the spot with a Pionot Grigio.  I have featured this Tuscan Chicken special for many weeks and it has been a number one seller.  Additionally I have two thumbs up from Nancy, which is most appreciated.  Where did this entree originate?

From this:

My Grilled Shrimp Salad w/ tomato, strawberry, watermelon and feta.  See the yellow? That's right,  east coast yellow tomatoes.  This salad special sold very well and was well liked by our guests.  One day, I found myself with six left over yellow tomatoes needing to be used.  What is a Chef to do?

Being Tuesday, it was my day back after having Sunday and Monday off.  My prep list was light, it was 1 PM, and I had some left over yellow tomatoes.  Completely out of thin air (yes), I thought "yellow marinara, chicken, spinach and capellini; chicken marinated in Salmoriglio Sauce".  This sauce is a fresh oregano, lemon juice, garlic, olive oil sauce used with freshly grilled seafood, chicken and beef.  Only at Bocci Cary, will you find an authentic Tuscan Grill sauce used in a variety of special entrees." That really is the inspiration for this recipe. Protein, starch and vegetable harmony.   Simple, original and sure to be copied by lots of chefs.    That's OK.  I found one gourmet yellow marinara in a glass canning jar online.  It looked good.  Nor could I find recipes or restaurant specials featuring Yellow Marinara Sauce.  Damn, a well done fresh yellow marinara is a great challenge I'll take any day. 

So I decided to make lunch for the staff of Bocci, Cary, including owner Bob Jewett this particular Tuesday.  This entree has lightness, marinated grilled chicken, pasta and fresh spinach topped with a yellow marinara.  Perfect with hot summer days and cool glasses of your favorite white wine.  Starting with a nice plate, lay down fresh local baby spinach. Next top with a small portion of capellini pasta; season with EVOO and Parmesan. Top with three grilled chicken fillets and my original "Chef's Fresh Yellow Tomato Marinara".  After Bob finished his lunch he instructed me to add this entree to the next new menu.  I am close to writing a recipe.

Next post.  Part Two; the recipe and plating and cooking.