Loft Restaurant Food

Is Chicken losing its status as “King of Poultry?” Some say it has become commonplace and boring. Chicken may have ruled the roost in the past, but exotic poultry such as Squab, Pigeon, Guinea Fowl and Quail is the latest trend and flying onto menus around the world.

In the past, the availability of exotic poultry was limited and found only on bill of fares in fine-dining establishments. Since most Americans were not raised on such delicacies, high-priced menu items like Pheasant, Duck and Partridge appealed only to the upper class. While this flock of birds has been around for years, today exotic poultry is going through a bit of a revolution. As the population becomes more health-conscious and adventurous; it is fast becoming a tasty, nutritious and most importantly, affordable alternative to chicken and turkey. Gobbling up exotic poultry provides a major source of protein; it’s low in cholesterol and easier to digest in comparison to beef.

I spoke with a few chefs around Las Vegas to get their opinions on this latest trend. Chuck Becker, the in-house Corporate Chef for Outwest Meats; the largest meat company in Las Vegas said, “Requests for exotic poultry come from chefs who want to see it on his or her menu, or it’s a special request from one of their guests and then run as a special. Chefs are looking to offer their guests something different on the menu; another form of poultry besides chicken, and foods like Ostrich, Quail and Squab are perfect especially for the health-conscious since these types of meats are low in fat and calories”.

According to Executive Chef Carols Guia, “I often run exotic poultry entrees such as Quail and Squab as seasonal specials, and I get many requests for Ostrich. During the Christmas season, I offer a rich and delicious pot pie of Ostrich with Fois Gras and Black Truffles. I also offer these specials as appetizers so my guests don’t have to commit to an entr