Plano Profile March 2010 : Page 72
taste&style Nicola’s delightswith a symphony of flavors A SPLENDID WAY to enhance a night at the symphony is by dining at a chic restaurant like Nicola’s. The decor is elegant, the service is attentive, and the food is presented with great flair. Guest Diva Gladys Chan has spent many memorable evenings at the symphony, not only as a patron, but also as the chairperson of the Collin County Young Artist Competition. In recent months, she has worked long hours organiz- ing the competition that culminates with a special Plano Symphony Orchestra concert later this month. (See page 10.) Asked what she finds most gratifying about this concert, Gladys responds that it provides a lifelong memory. “Even if they never play with another orchestra, they’ll never forget this,” she says. We raise our glass Collin County Young Artist Competition chairperson Gladys Chan. Profile photo/Cindy Boykin to that—then we pass the menu. As is our cus- tom, we ask Gladys to choose first. Her choice: Tartar di Tonno, ahi tuna topped with fresh avocado, capers, shal- lots, and chives, served on top of a celery-root puree. We also order Focaccia Siciliana, an Italian flatbread topped with fresh and sun-dried tomatoes, pine nuts, basil, and a drizzle of olive oil. And lastly, Prosciutto di Parma con Pere Arrostite, prosciutto-wrapped breadsticks with fresh mozzarella cheese and roasted pear wedges. Cindy begins, “The flatbread is like a thin-crust pizza, but it has a zesty, robust flavor that I’ve never tasted before. There’s no sauce, just fresh and sun-dried tomatoes which give it a lot more character. Do you all agree?” Gladys responds, “Absolutely. The other differ- ence is, there is no cheese except for the grated parmesan our server sprinkled over the top.” Exhibiting her leadership traits, Gladys asks, “Do you mind if I mix 72 PLANO PROFILE MARCH 2010 DINING DIVAS the tartar together? Usually this dish is served in a tower with layers of each ingredient and you mix them together.” “Be our guest,” Jean replies. “I’m still savoring the prosciutto dish. I love the flavor combination of the sweetness of the pear, the saltiness of the prosciutto, and the creaminess of the cheese. This would be a fun appetizer to make at home.” Finally sampling the ahi tuna dish, Barbara of- fers, “We should have started with this first. It tastes nice and fresh, but it doesn’t hold up to the other two dishes, which are just bursting with flavor.” In between courses we request a palate- cleansing salad, Insalata Nicola. The salad—lightly dressed field greens with crumbled Gorgonzola cheese, sliced pears, and red onion—does the trick. It is a refreshing interlude. Our first entrée selection is the lunch special, bucatini (hollow spaghetti) cooked al dente and tossed with sautéed salmon, plump shrimp, cherry tomatoes, basil leaves, and olive oil. For the second entrée, we request Pollo Marsala, pounded chicken breast topped with sautéed mushrooms and marsala wine sauce. The dish is accompanied by asparagus spears, grilled red bell pepper, and soft polenta infused with Gorgonzola cheese. Barbara declares, “This chicken with marsala sauce is the best! The chicken melts in your mouth, it’s so tender, and the sauce is remarkably light. The polenta and asparagus are perfect accompani- ments. What do you think, Jean? I know you’re not a big fan of chicken.” Jean confesses, “It’s not one of my favorite things, but I would definitely order this again. The mushrooms have such intense flavor, they really draw in the taste of the red wine. And the polenta is so creamy. I agree with Barbara, this is a wonderful combination of tastes and textures.” Gladys offers, “The sauces on the chicken and the pasta dish were both nice and light, but I wish the pasta was done a little bit more.” Cindy adds, “The pasta is definitely al dente, but it’s also substantial enough to hold its own with the strong flavors of the salmon, olives, and shrimp. I like that they used fresh cherry tomatoes instead of tomato sauce. They are sweet, juicy, and made the overall dish much lighter.”
Dining Divas
The Dining Divas
A splendid Way To enhance a night at the symphony is by dining at a chic restaurant like Nicola’s. The decor is elegant, the service is attentive, and the food is presented with great flair.
Guest Diva Gladys Chan has spent many memorable evenings at the symphony, not only as a patron, but also as the chairperson of the Collin County Young Artist Competition. In recent months, she has worked long hours organizing the competition that culminates with a special Plano Symphony Orchestra concert later this month. (See page 10.)
Asked what she finds most gratifying about this concert, Gladys responds that it provides a lifelong memory. “Even if they never play with another orchestra, they’ll never forget this,” she says.
We raise our glass to that—then we pass the menu. As is our custom, we ask Gladys to choose first. Her choice: Tartar di Tonno, ahi tuna topped with fresh avocado, capers, shallots, and chives, served on top of a celery-root puree. We also order Focaccia Siciliana, an Italian flatbread topped with fresh and sun-dried tomatoes, pine nuts, basil, and a drizzle of olive oil. And lastly, Prosciutto di Parma con Pere Arrostite, prosciutto-wrapped breadsticks with fresh mozzarella cheese and roasted pear wedges.
Cindy begins, “The flatbread is like a thin-crust pizza, but it has a zesty, robust flavor that I’ve never tasted before. There’s no sauce, just fresh and sun-dried tomatoes which give it a lot more character.
Do you all agree?” Gladys responds, “Absolutely. The other difference is, there is no cheese except for the grated parmesan our server sprinkled over the top.”
The tartar together? Usually this dish is served in a tower with layers of each ingredient and you mix them together.” “Be our guest,” Jean replies. “I’m still savoring the prosciutto dish. I love the flavor combination of the sweetness of the pear, the saltiness of the prosciutto, and the creaminess of the cheese. This would be a fun appetizer to make at home.” Finally sampling the ahi tuna dish, Barbara offers, “We should have started with this first. It tastes nice and fresh, but it doesn’t hold up to the other two dishes, which are just bursting with flavor.” In between courses we request a palatecleansing salad, Insalata Nicola. The salad—lightly dressed field greens with crumbled Gorgonzola cheese, sliced pears, and red onion—does the trick.
It is a refreshing interlude.
Our first entrée selection is the lunch special, bucatini (hollow spaghetti) cooked al dente and tossed with sautéed salmon, plump shrimp, cherry tomatoes, basil leaves, and olive oil. For the second entrée, we request Pollo Marsala, pounded chicken breast topped with sautéed mushrooms and marsala wine sauce. The dish is accompanied by asparagus spears, grilled red bell pepper, and soft polenta infused with Gorgonzola cheese.
Barbara declares, “This chicken with marsala sauce is the best! The chicken melts in your mouth, it’s so tender, and the sauce is remarkably light.
The polenta and asparagus are perfect accompaniments.
What do you think, Jean? I know you’re not a big fan of chicken.” Jean confesses, “It’s not one of my favorite things, but I would definitely order this again. The mushrooms have such intense flavor, they really draw in the taste of the red wine. And the polenta is so creamy. I agree with Barbara, this is a wonderful combination of tastes and textures.” Gladys offers, “The sauces on the chicken and the pasta dish were both nice and light, but I wish the pasta was done a little bit more.” Cindy adds, “The pasta is definitely al dente, but it’s also substantial enough to hold its own with the strong flavors of the salmon, olives, and shrimp. I like that they used fresh cherry tomatoes instead of tomato sauce. They are sweet, juicy, and made the overall dish much lighter.”
Who can resist chocolate? We certainly can’t. We gravitate to the Tortino di Cioccolato con Cuore Morbido, molten chocolate cake served with hazelnut mousse and Frangelico cream. We also request two Italian classics: Tiramisu and Cannolo Siciliano, pastry shells filled with ricotta cheese mixed with honey, chocolate chips, and pistachios.
The tiramisu is light and fluffy, as it should be. The cannoli has the right amount of crunch, and the filling is sweet and rich. Jean even goes so far as to declare it the best cannoli she has ever eaten. But the hands-down favorite is the molten chocolate cake served with a creamy hazelnut mousse on the side. As Cindy points out, warming chocolate seems to intensify its flavor and makes it so satisfying. A grand finale, indeed!
Nicola’s Ristorante Italiano The Shops at Legacy
972. 608.4455 Hours: Mon.–Thurs. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–11 p.m., Sun 4–9 p.m. nicolaslegacy.com !"#$% &'(): Gladys Chan has served as the chairperson of the Young Artist Competition for 13 years. She enjoys giving musicians age 8–17 an opportunity to compete for their chance to perform with the PSO. The spotlight on those who offer their creative talent, leadership, and support to the arts. Salute!
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