This month at Smith Village we featured Dinner and a Play.
Both our script and menu were written by our lead cook, Jarrell Harnett. The
comedy was about Jarrell, the executive chef, dealing with difficult, fresh out
of culinary school, cooks during dinner preparation. The residents raved about
the show, and also enjoyed Jarrell’s chicken piccata.
Piccata Sauce
1/2 cup olive oil
1 cup shallots, minced
2 T garlic, minced
2 cups white wine
3 gal chicken stock
2 ½ cups lemon juice
32 oz jar capers
¼ cup caper juice
Sauté shallots and garlic in olive oil. Add white wine and
reduce until au sec. Add chicken stock and lemon juice. Drain capers and add
to the sauce, as well as ¼ cup caper juice. Simmer 15 minutes. Thicken with
corn starch.