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Dorignac’s
710 Veterans Memorial Pkwy Metairie 504/834.8216 dorignacs.com
Mediterranean Chicken Thighs
CRESTLINE SHELL SERVICE CENTER
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(205) 870-5472
4 lbs. chicken thighs 1 cup olive oil 1 cup sliced red onion 1-½ lbs fresh mushrooms, freshly sliced 6 cloves garlic, peeled and sliced ¼ cup crushed red pepper flakes 3 cups dry white wine 2 lbs. cherry tomatoes 2 cups Nicoise olives ¼ cup chopped fresh rosemary 4 tbsp. lemon zest salt and pepper
80 Church Street, Crestline Birmingham
KOSHER-STYLE RECIPE
Dorignac’s by Lee J. Green
A wide variety of kosher products? Dorignac’s Food Center “got dat!” A multi-million-dollar renovation that invigorated the store from top to bottom? Dorignac’s Food Store “got dat” too. The neighborhood grocery store on Veterans Memorial in Metairie entered 2016 with a new look. That included exterior enhancements, new lighting, new floors and major makeovers to three of its departments — bakery, produce and deli/hot lunch. Much thought and care went into the improvements, according to Ronald Dawson, Jr., president of Dorignac’s. “We knew from the beginning we had to proceed carefully with any changes we made to the store,” said Dawson. “Many of our customers grew up coming to Dorignac’s with their parents and grandparents, so it was important to us to keep the charm and nostalgic look that they remember while at the same time improve the shopping experience as best as we could,” The original lighting system was replaced with modern LED lights. The well-worn linoleum floor was swapped out with a contemporaryyet-durable dark wood laminate. Changes to the exterior were also extensive. “We replaced the logo on the left side of the building and added a silver-colored overhang that features a state-of-the-art, programmable light show. We’re able to run combinations of 44 Southern Jewish Life • March 2016
Lightly season the chicken thighs with salt and pepper and set aside. In a large cast iron skillet or pan, heat the olive oil until it is hot, then brown the skin side of the thighs until golden brown. Flip the chicken and lightly brown the other side, then remove and place on paper towels to drain. Reduce heat to medium flame, then add onions, mushrooms, garlic and red pepper flakes. Stir often with a wooden spoon while your mushrooms saute and lightly brown. Add the white wine and bring to a simmer for five minutes, all the while scraping the bottom of the pan with your wooden spoon to get any chicken bits unstuck and incorporated into the sauce. Return chicken thighs to the pan and add the tomatoes, olives, rosemary and lemon zest. Stir, then cover. Bring to a simmer for 20 to 30 minutes, or until the chicken is done. Check for seasoning. The sauce should be thickened and almost creamy. Serve over roasted potatoes or rice.
colors that match the season,” said Dawson. “It’s a real show stopper.” The bakery was the first to be renovated. New cases were added and the footprint of the department was adjusted to maximize the space for preparation and baking. Dorignac’s also added a modern façade. They freshened up the fresh produce department to provide for more square footage. New cases were installed along the store’s western wall. “We have been expanding the amount of local and organic fruits and vegetables we carry,” said Dawson. “We also had customers asking for more fresh-cut fruit options. That made the need to allocate more space for the department obvious.” The deli and hot lunch areas were the final areas to be renovated. New cases were added for improved display and a sushi bar was created that includes a sushi chef preparing sushi, sushi rolls and sashimi throughout the day. “We’re very happy with how the store now looks and how it has improved the shopping experience for our customers,” said Dawson. “Now Dorignac’s is well-positioned to be the grocery store for the next generation of shoppers.”