Fill-and-Serve Fillo Shells and Dough » Shelling Out Success
It takes commitment, experience, and time to perfect fillo. And while there’s no lack of experience or commitment in Executive Chef Rocco De Menna’s kitchen at the Hilton Pearl River in Pearl River, New York, when it comes to time, that’s another story. The cost savings from reduced prep time by using Athens Foods fillo dough and shells is an important factor in Chef De Menna’s success.
Chef De Menna’s kitchen at the 150-room châteaux-style hotel is kept busy not just with the Hilton’s restaurant and room service but also with banqueting and events. A simple and popular banquet dessert comes courtesy of the Athens threeinch fillo shell, dipped in chocolate, filled with ice cream, and topped with a warm blueberry and strawberry Foster sauce.
Additionally, there is the versatility of Athens’ mini fillo shells for head-turning hors d’oeuvres. Outdoor events often include a sauté station, where fillings such as pulled barbecue chicken topped with fresh tomato salsa are prepared to order and served in the shells quickly and attractively. A popular salad-appetizer combo dish incorporates Athens fillo dough, crafted into a beggar’s purse.
As with the Athens shells, the hotel uses the highly dependable fillo dough year-round, simply swapping out seasonal ingredients. “The quality is great,” says Chef De Menna. –JT
It takes commitment, experience, and time to perfect fillo. And while there’s no lack of experience or commitment in Executive Chef Rocco De Menna’s kitchen at the Hilton Pearl River in Pearl River, New York, when it comes to time, that’s another story. The cost savings from reduced prep time by using Athens Foods fillo dough and shells is an important factor in Chef De Menna’s success.
