Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
May 5, 2020


Marcus Jacobs photo

Marcus Jacobs

Marcus Jacobs, Chef/Owner of Marjie’s Grill, is known for his imaginative combination of Southeast Asian fare with both regional ingredients and culinary traditions. His Cornmeal Crusted Yardbird demonstrates the ease in crossover that results in big, craveable flavors. “When you bite into it, the crust is spicy, sweet and super crisp with tender, juicy meat all the way to the bone,” he says. “Everybody loves fried chicken and we work hard to make sure that ours is among the best.”

Pasture-raised chicken is brined overnight in a solution that includes fish sauce, Creole seasoning and dried chiles. It’s dusted in seasoned flour, soaked in buttermilk and hot sauce, then dredged in a mixture that includes corn, rice and all-purpose flours. After being deep fried, it’s seasoned with a punchy chile-garlic seasoning and drizzled with cane syrup. “It’s always hot and golden brown,” says Jacobs. “You get this awesome toasty, spicy aroma and then a sweetness from the cane syrup. This has always been a favorite for folks looking for something familiar enough, but well executed.”


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