Ft. Worth Restaurant Introduces Chicken Oscar For Special Menu

Chicken Restaurant

What happens when a Fort Worth restaurant puts a new spin on a classic dish?  Magic.   Take the veal out of veal Oscar and replace it with chicken and Voilà!  Chicken Oscar.  That's just what happened at Chef Point Café and it's so special this dish holds a reserved place only on their specialty menus.  This entrée lets diners know that it is simply too tempting to be eaten on just any day. 

Traditionally, veal Oscar consists of sautéed veal medallions topped with crabmeat, crayfish or lobster.  The dish is completed with béarnaise sauce and asparagus spears.  Béarnaise sauce is somewhat similar to Hollandaise sauce.  It is a French sauce thickened with egg yolks and made of clarified butter, tarragon, peppercorn and shallots.  In Chef Point Café's take of this main meal, grilled chicken is topped with crabmeat, fresh asparagus, béarnaise sauce then served on a bed of angel hair pasta.  Chicken Oscar is a rare treat in this fun, fine dining restaurant.

The time-honored recipe of veal Oscar is one that was probably created by Oscar Tschirky.  In Manhattan, he was a maître d' at Delmonico's Restaurant and then at the Waldorf-Astoria Hotel.   Tschirky created a comprehensive cookbook and historical accounts refer to him as the “Oscar of the Waldorf.” He is credited with creating the Waldorf salad and veal Oscar.  The funny thing is that he did these things all without being a chef.  Now if he could make veal Oscar and he wasn't even a chef, think of what Chef Nwaeze can do with chicken Oscar in his Fort Worth restaurant, Chef Point Café?

Another theory about how this entrée came into existence goes back to the 19th century.  King Oscar II ruled two Scandinavian countries; Sweden from 1872 until 1907 and Norway from 1872 until 1905.  While he may be most famous for his continued appearance on King Oscar sardine products, he liked other foods as well.  Now called “King Oscar,” open-faced sandwiches (Norwegian smorrebords) are comprised of cucumbers, shrimp and mayonnaise on top of white bread.  More notably though was his liking the ingredients of the veal Oscar thus the dish was created for his enjoyment at dinner.  Select fine dining restaurants do offer veal Oscar but in Fort Worth, chicken Oscar is the main event.

Whoever created veal Oscar deserves a pat on the back.  The recipe is quite delectable for the discerning diner.  However, the real credit goes to Chef Nwaeze who had some beef with the veal and replaced it with chicken.  His chicken Oscar is something to behold in his Ft. Worth fine dining restaurant.

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