 | Randa Toubia
is Corporate Chef of Latour Management. Randa is responsible for upholding the culinary standards at all of Latour's restaurants and contract locations. She is responsible for new product development and training to chefs throughout the company.
As a certified nutritionist, Randa provides valuable nutritional information to Latour clients as well as incorporating healthy menu items at Piccadilly Grill, Chelsea's Bar & Grill and contract locations. As Latour provides food services to a number of local hospitals and medical facilities, Randa's experience and nutritional background are essential in menu development including customized menus for cardiac patients and diabetics.
Randa received national recognition from the American Beef Council for her award winning Portuguese Pot Roast featured on the Piccadilly menu. She teaches a monthly cooking classes at Piccadilly Grill East and West.
Randa's responsibilities require her to visit all Latour operations. She is based at Piccadilly Market & Grill East on Central and Rock Road. She encourages visits and questions from customers. You can contact her by phone at (316) 681-1100 or by e-mail at randa@latourusa.com. |
Food & Drink
2003-05-01 14:10:00
My wife won't eat fish
: Unlike my wife, I am a very big fan of fish. She only likes lobster and shrimp. I would like to have less red meat in our diet. Do you have any suggestions?
Randa Toubia
Question: Unlike my wife, I am a very big fan of fish. She only likes lobster and shrimp. I would like to have less red meat in our diet. Do you have any suggestions?Answer: First a bit about fish, then we’ll talk about some things that might work. From the East Coast to the West Coast, American's love for fish does not stop in the Midwest. Fresh fish has not been abundantly available in the Midwest making it difficult for people to familiarize themselves with it. Any one bad experience can impact a diet for life. Knowing what we do now about fish nutritionally, it is no surprise that many people would like to introduce fish in their diet. Fish is light food yet high in proteins and is satisfying. It is low in calories and high in Omega 3 Fatty acids, essential fatty acids in regulating cholesterol level in the body. Technology has resulted in improving availability and increasing the varieties of fish throughout the country. Ten years ago, I picked up shipments of fresh fish at the Wichita Airport for our restaurants. Now, fresh fish is delivered to our door 3 times a week. Off-shore and deep-sea fishing, flash freezing as well as farming have made a variety of fish available to the home cooks and restaurants. One of the most common complaints about fish is its smell. A famous chef once said, "Fish should smell like the tide. Once they smell like fish, it is too late." So when you are buying fish make sure it has a fresh off the shore aroma, it looks clean and has no discolored spongy dried texture (sign of freezer burn). Don't hesitate to ask the salesperson at any fish market to hand you the fish so you can smell it to insure its quality. Any hint of fishy odor at the raw stage can translate into an unpleasant and even stronger fishy smell after it is cooked. You can't go wrong preparing fish in a variety of cooking methods unless you overcook it. Whether it is broiled, baked, poached, pan sauteed or deep-fried, fish has a distinct, delicious flavor and a natural tender texture that only toughens when overcooked. Keep it simple; season before cooking and a squeeze of fresh lemon after cooking is enough for a piece of fresh fish. No matter which cooking technique or fish you are using, the test for doneness is the same. When cooked the flesh will firm up and does not bounce back as the uncooked does. Try cooking fish in combinations of two or three of these ingredients: shallots, white wine, dill, thyme, olive oil, leeks, fennel, parsley, or try introducing it in stew-like dishes that have shrimp in them such as jambalaya, paella, lasagna, seafood Newburg, or soups such as the French bouillabaisse, Italian cioppino and southern gumbo. Since salmon is the highest in the essential omega 3 fatty acids it would be a good fish to introduce. Try it, herb crusted and baked in the oven, along with some steamed vegetables and a squeeze of lemon, pair it with a brisk dry white wine and celebrate life and your health. And if at the next vacation you plan a trip to any coastal area, albeit Boston, Hawaii, Cancun or the Mediterranean, enjoy the exquisite experience of a fresh fish dinner at a restaurant by the ocean. Smell the ocean and eat the fish, and let that memory linger every time you prepare to eat fish in Kansas… and always remember to Live, Share & Eat.
