NTF: How did you get started in the restaurant business? Please discuss your schooling and any travel you've done to learn more about various cuisines.
Robert: I attended the Culinary Institute of America in Hyde Park. I have traveled, although not to the extent that Ouida has, and have found dining to be an important part of my travel experience. My addition to our family affair started in Los Angeles, where I worked at small boutique restaurants. I also worked in California at Valentino's in Santa Monica; Peppoene in Brentwood and Chasens and La Famiglia's in Beverly Hills. Then my career brought me to Tulsa where I met my wife, Ouida, and we began our restaurant business together.
Ouida I've been very fortunate in my life to be able to travel all over the world and I've always been interested in food. Wherever I travel, I like to go to restaurants. I'm constantly learning, tasting and experiencing food from many countries, including Europe, Scandinavian countries, Northern Africa, the Middle East and South America. I began teaching cooking in my home in 1973 and continued to do so until 1980. That led to requests for catering in people's homes. That eventually expanded into corporate catering. When I began to outgrow my home commercial kitchen, I opened a storefront for catering only. I did this for about a year before it expanded into a full-scale restaurant.
NTF: What are some of the characteristics that differentiate turkey from other proteins, such as food cost, versatility and preparation tips?
Robert: The characteristics that drive us to offer turkey include its healthiness, the fact that the food cost is extremely low and its versatility. We are able to use it in almost any fashion, from the dish we're doing today, to Turkey Scaloppini, and of course, as a nice, healthy lunch sandwich with fresh turkey breast. On special occasions we do a stuffed turkey breast and I'm currently testing some turkey wing products in our bar area.
Ouida As turkey comes to us, it is most often ready to bake, grill or fry. There's really not much butchering involved, if any, so there's very little labor involved to produce it. For example, the turkey breast comes completely boned and it's ready to be used.
NTF: How do you currently menu turkey at your restaurant?
Robert: We also offer Turkey Scaloppini with Wild Forrest Mushrooms and Marsala Jus, which is served with creamy polenta and nice cuts of asparagus and Chevre cheese. It's just wonderful. In addition to that, the dish that we're doing today is a breakfast dish that came to us through one of our guests. He requested we use something other than the meat that usually comes with a chicken fried steak so we chose to use turkey and developed this Turkey Fried Steak with Turkey Sausage Gravy with Cheddar and Jalapeno Biscuits and farm-fresh poached eggs.
Ouida For a long time we've offered a wonderful, freshly-baked turkey breast sandwich. We use fresh breast and roast and slice it ourselves and we usually grill the bread, utilizing all types of bread from lemon and lime bread to three-cheese bread. We layer it with different fresh vegetables and garlic or herb-flavored mayonnaise. The sandwich is always a favorite because people view it as lower in calories and less fat, and it's just delicious. The possibilities for remaking the traditional turkey breast sandwich are absolutely endless.
NTF: Have you ever heard from your patrons about their favorite turkey dish at the restaurant?
Robert: Yes we have. In addition to the dish that we're demonstrating today, Ouida developed a stuffed turkey breast that's crusted in dough. It's been a very special, requested dish that we also offer regularly.
NTF: What pops into your mind when you think about cooking with turkey?
Robert: The first thing that pops into my mind is the healthiness of turkey. I like to encrust turkey with either coriander or cracked pepper. It helps seal in the juices when you sauté it. Beyond that, when you taste this particular Turkey Fried Steak, you'll find it just incredibly delicious and something that makes a raving fan out of your guests - and that's certainly something that we're after in our industry.
NTF: Please describe your restaurant and how turkey fits into the scheme of your operation.
Robert: The Polo Grill is a mix of many types of establishments. We have a white tablecloth dining room and also a nice, casual bar where we also serve food. "The Polo Grill is known as a very popular neighborhood spot," Ouida said. Turkey fits into our operation perfectly because it's not extremely rich or overpowering. We have a lot of repeat business. In fact, many guests actually come in for breakfast, lunch and dinner, all in one day so we have to be very careful not to over-sauce our food. We can't have products that are so rich that it keeps people from coming back. With turkey, they can easily have a turkey sandwich for lunch and return for dinner, or have a heavier lunch followed by a turkey dinner. Our guests leave satisfied because they've had a tasty comfort dish but have not overly indulged in heavy foods and sauces.