Wake Forest 27587 Magazine

Summer 2017

The quarterly 27587 MAGAZINE is a must-read, in-you-hands publication that strives to give a deeper identity to rapidly growing Wake Forest, N.C. It highlights in-depth stories, targeting higher-income households.

Issue link: https://27587magazine.epubxp.com/i/842694

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Page 58 of 76

58 Summer 2017 | Wake Forest 27587 Magazine This Classic Plate I t's a recipe that chef Joe Leli picked up while learning the ropes long ago at Angelina's on Long Island's Oyster Bay. Today, it can be found on the menu of Leli's Diner, which promises to deliver "farm to table modern diner classics." And this most certainly is one of them. An occasional feature exploring favored dishes by some of the region's top chefs Details The chef: Joe Leli, with his wife, Czech-born Sarka, opened Leli's Diner on Wake Forest's Rogers Road in 2014. The plate: Chicken Saltimbocca — Prosciutto, sage, olives, mushrooms, fresh mozzarella, served atop sautéed spinach, with linguine. The place: Leli's Diner 3325 Rogers Road, Suite 109 Wake Forest The phone: (919) 263-1377 The web site: lelisdiner.com The hours: Tuesday –Saturday, 7 a.m.-9 p.m. Sunday, 7 a.m.- 4 p.m. More to savor Leli's Fish Tacos — Blackened mahi mahi, cabbage, pico de gallo, roast jalapeno cream Sarka's Meatloaf — Czech Style, with potato salad or smashed potato Wood Fired Neapolitan Pizza Chicken Saltimbocca As prepared by Joe Leli of Leli's Diner e dish, translated from Italian, means literally to "jump in the mouth." "Like a flavor explosion," said Leli, who noted that the recipe has distanced itself from the traditional veal because of changes in taste and that flour, too, has been dropped to keep it gluten-free. Typically, the chicken is pre-cooked ahead of preparation for safety reasons so the chef does not have to handle raw chicken, but in this case, Leli demonstrates the recipe's initial steps of pounding the sage leaf into the meat. Once in the pan, he adds a bit of salt and pepper, soon topping it with prosciutto — thinly sliced Italian dry-cured ham — and blankets the dish with fresh mozzarella, cremini mushrooms, and olives as the fresh spinach is readied in a separate pan. Along the way, he adds marsala wine and the recipe's otherwise unknown element, a brown sauce derived from roasted beef bones. "We don't use bouillon cubes," he said. "is is going to be served on a bed of sautéed spinach," said Leli, adding olive oil and "a little garlic." "We don't want to overpower everything else," he said. Once in the dinner plate, the creation is eye-catching, something Leli modestly attributes to the ingredients. "It's the natural beauty of the food," he said. PHOTOGRAPHS BY PHILIP M. READ Using a plastic bag and a tenderizing mallet, Joe Leli demonstrates how to pound the sage leaves into the raw chicken.

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