How does turkey fit in with the “California
Style Sushi and Southern BBQ” theme of your operation?
Turkey is an easy fit for our style of restaurant. With our
gringo style of sushi, we are very fortunate that it lets
us combine turkey and sushi ingredients like never before.
Our Co-Owner and Food Network host Guy Fieri has a very unique
cooking style and tries to always include bold and innovative
ingredients. We try to incorporate this approach into everything
we do and turkey allows us to do this because it fits with
almost anything we think up.
How do you menu turkey currently and year-round?
Turkey is definitely something that we use throughout the
year because it is always popular with our guests and it’s
a very flexible food to pair with other flavors. We currently
have a Turkey Reuben that is a daily lunch creation and of
course, our sushi!
What are the compelling points that make turkey adaptable
to your fusion items like this sushi?
Flavor first and foremost. Turkey blends nicely with other
items without overpowering or being overpowered. Turkey can
be the star of the dish just as easy as it can let other flavors
and tastes come out in front.
Why do you think your patrons order these turkey items?
Originality -- the flavors and style of sushi is something
that you can only get at Tex Wasabi’s. Also, our unique
names, like the Screaming Gobbler! Some customers think the
combination of turkey and sushi is a little crazy, but then
they try it and come back for more.
How would you describe your approach to cooking?
An emulsification of creativity is my approach to cooking.
I like to take dishes to a different level then they have
ever been before. Like our turkey sushi – it’s
not really a common pairing, but it works well, tastes delicious,
is incredibly popular and it’s a fun dish to create.
From a business perspective, why does Tex Wasabi’s
include turkey on its menu (food cost, versatility, consumer
demand, etc)?
All of the above don’t hurt! Mainly, though, turkey
is very versatile; not to mention delicious. When we combine
it with flavors and ingredients that consumers may not have
had before, it lets them try a new way of eating something
with which they are very familiar.
When thinking about other protein’s you serve,
why did you choose turkey for the Screaming Gobbler as opposed
to chicken, beef or pork?
Since Tex Wasabi’s is a California Sushi and Southern
BBQ restaurant, we already use a lot of the other proteins
in our barbeque dishes. So we wanted to give our guests something
a little different to enjoy, which led us to the turkey sushi
roll. And, doesn’t something named “gobbler”
just scream turkey?
Your restaurant is notorious for bold, “rockin”
flavors and unique dishes. How does turkey allow you to be
so innovative?
The versatility of the flavors and preparation methods; and
it pairs well with just about any other ingredients. Like
in our Screaming Gobbler, we combine roasted turkey, jalapenos,
pepper jack cheese, avocados, green onions, mayonnaise and
sriracha mayonnaise (a combination of an Asian-style hot sauce
and traditional mayonnaise). All of the flavors work great
independently, but come together for a totally creative approach
to sushi. Like the menu says, “first you’ll gobble;
then you’ll scream!”
Are there any particular ingredients or flavor trends that
you foresee using in future turkey creations?
We currently have a Turkey Reuben that we make with Swiss
cheese, coleslaw and Thousand Island dressing on grilled sourdough
toast that is awesome. Johnny Garlic’s, our sister restaurant,
has been successful with their Tequila Turkey Pasta that will
blow you away! We like to take dishes to a new level and give
our guests an exciting eating experience with what we create.
Do you use the NTF web site, EatTurkey.com, as a resource?
I have not. But it is something I will definitely look to
use in the near future!
