{"id":25587,"date":"2019-01-02T11:01:49","date_gmt":"2019-01-02T16:01:49","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/poultrys-possibilities\/"},"modified":"2025-07-01T11:30:32","modified_gmt":"2025-07-01T15:30:32","slug":"poultrys-possibilities","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/poultrys-possibilities\/","title":{"rendered":"Poultry\u2019s Possibilities"},"content":{"rendered":"<h2>Applying a little menu creativity to chicken, duck and turkey promises big opportunity.<\/h2>\n<p>Chicken rules the roost in the poultry category on menus\u2014it takes on flavour beautifully and is often a safe bet for diners seeking familiarity. Poultry&#8217;s possibilities are all about\u00a0leveraging that familiarity and making chicken craveable and on-trend. Duck is slowly moving beyond high-end restaurants and dining consumers are finally appreciating its flavour-rich dark meat in more applications. Turkey is making moves beyond holiday, with chefs tapping into its comforting, familiar, lean profile. All innovation in poultry puts flavour in focus, with chefs cleverly tapping into larger trends and applying them here.<\/p>\n<h3><a href=\"https:\/\/gfs.ca\/ideas\/recipe\/curry-chicken-bao-buns\/\"><strong>Chicken<\/strong><\/a><\/h3>\n<p>Diners expect to see chicken on the menu, and many of them, ahem, flock to it because it\u2019s familiar and on the leaner side. Chefs have always been great at amping up flavour here, from rich stuffings to sticky glazes and velvety sauces. Today, they\u2019re also leveraging its <a href=\"https:\/\/gfs.ca\/ideas\/recipe\/brown-stew-chicken\/\">homespun status<\/a>, with gorgeous tableside service of whole chickens for two\u2014maybe spatchcocked for faster cooking. \u201cFried chicken is also a huge opportunity,\u201d says Michael Viloria, Customer Solutions Specialist and Culinary Chef for Gordon Food Service\u00a0in Delta, B.C. \u201cIn Vancouver, we\u2019re seeing a lot of Nashville hot fried chicken, which is spicy-hot and delicious and craveable.\u201d<\/p>\n<p><strong>Menu examples<\/strong><\/p>\n<ul>\n<li><strong>Dill Pickle Fried Chicken (whole chicken):<\/strong> Turkish fry bread, spiced yogurt, cucumbers\u2014Model Milk, Calgary, Alberta<\/li>\n<li><strong>Chicken Hunan Kung Pao:<\/strong> Ginger soy sauce, wok fried vegetables and noodles, peanuts\u2014Earls, multiple locations<\/li>\n<li><strong>Honey-Hot Fried Chicken<\/strong>\u2014Love Chix, Toronto<\/li>\n<\/ul>\n<h3>Chicken Skins<\/h3>\n<p>\u201cChicken skins are the next chicharr\u00f3n,\u201d says Jason Kalinowski, Customer Solutions Manager for Gordon Food Service in Milton, Ontario. \u201cAt Husk in Charleston, North Carolina, chef Sean Brock does Buffalo chicken skins, drizzling the crisp-fried skins with Buffalo sauce. So much opportunity here, as a bar snack, salad garnish or bowl topper.\u201d<\/p>\n<p>Viloria agrees, calling out a fun use of chicken skins at AnnaLena in Vancouver: \u201cWhen they drop the cheque, they serve fried chicken skins dipped in chocolate with a little spice on it. It\u2019s so memorable and delicious.\u201d<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Chicketta:<\/strong> Rossdown Farms herbed chicken, salsa verde a\u00efoli, crispy chicken skin, arugula, chili threads\u2014The Tucke Shoppe, Vancouver, B.C.<\/li>\n<li><strong>Swordfish Crudo:<\/strong> pickled sea asparagus, Trinidad peppers, shiso, mustard seeds and crispy chicken skin\u2014The Commodore, Toronto<\/li>\n<\/ul>\n<h3><a href=\"https:\/\/gfs.ca\/ideas\/recipe\/braised-duck-french-dip\/\">Duck<\/a><\/h3>\n<p>Duck confit and Peking duck are the ambassadors of this poultry, known for its rich, juicy dark meat. But it\u2019s not often seen outside of high-end restaurants. That\u2019s changing, with more chefs leveraging its uniqueness and flavour profile and moving it into <a href=\"https:\/\/gfs.ca\/ideas\/recipe\/duck-pie\/\">less formal applications<\/a>. \u201cThe opportunity alone in duck wings is huge,\u201d Kalinowski says. \u201cEspecially if you get away from traditional wing sauces and differentiate with ponzu, hot honey, soy and so on.\u201d The trend in charcuterie boards is another place to feature duck products, like a rillettes or prosciutto. \u201cBoth are delicious and signal that made-in-house sensibility that so many diners are looking for,\u201d Viloria says.<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Braised duck noodles:<\/strong> Free-range duck leg, Asian celery and bok choy with either Shanghai wide noodles or rice sheets\u2014Fat Mao Noodles, Vancouver, B.C.<\/li>\n<li><strong>Roasted Duck Breast:<\/strong> tabbouleh, orange, mandarin, papadums\u2014Black Trumpet, London, Ontario<\/li>\n<li><strong>Crispy Peking Glazed Confit Duck Wings:<\/strong> Fried confit duck wings coated with hoisin-soy glaze, and served with sliced cucumber, green onion, coriander and Mandarin-style pancakes\u2014Little DaiLo, Toronto<\/li>\n<\/ul>\n<h3><a href=\"https:\/\/gfs.ca\/ideas\/recipe\/turkey-tenderloin-schnitzel\/\">Turkey<\/a><\/h3>\n<p>The biggest challenge with menuing turkey is getting your guests to break the chicken routine, Kalinowski says. \u201cBut that means it\u2019s an opportunity because when you get it right, you\u2019ve got a built-in signature,\u201d he says. He suggests using turkey in bao buns, satays and barbecue. \u201cIt can pretty much go anywhere, taking on global flavour nicely.\u201d Viloria suggests leveraging the porchetta craze and making a \u201cturketta.\u201d \u201cTake turkey breast and thigh meat, sprinkle it with porchetta seasoning, roll it and roast it. Maybe serve the turketta with a salsa verde on ciabatta with a cranberry jus for dipping,\u201d he says.<\/p>\n<p><strong>Menu examples<\/strong><\/p>\n<ul>\n<li><strong>Turkey Burger:<\/strong> moist dark meat, served with roasted potatoes and an apple, pine nut and mesclun salad\u2014Mercuri Montreal Grill, Montreal<\/li>\n<li><strong>The Clubhouse:<\/strong> five-ounce turkey burger, bacon, tomato, avocado spread, lettuce and honey-garlic mayo\u2014Wahlburger, Toronto<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Applying a little menu creativity to chicken, duck and turkey promises big opportunity. Chicken rules the roost in the poultry category on menus\u2014it takes on flavour beautifully and is often a safe bet for diners seeking familiarity. Poultry&#8217;s possibilities are all about\u00a0leveraging that familiarity and making chicken craveable and on-trend. Duck is slowly moving beyond [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26889,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,111,113],"tags":[],"class_list":["post-25587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-healthcare","category-university"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Poultry\u2019s Possibilities | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/en-ca\/ideas\/poultrys-possibilities\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poultry\u2019s Possibilities\" \/>\n<meta property=\"og:description\" content=\"Applying a little menu creativity to chicken, duck and turkey promises big opportunity. Chicken rules the roost in the poultry category on menus\u2014it takes on flavour beautifully and is often a safe bet for diners seeking familiarity. Poultry&#8217;s possibilities are all about\u00a0leveraging that familiarity and making chicken craveable and on-trend. 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