Italian Rosemary Chicken with Orzo al Burro and steamed Broccoli

When I was in high School, I attended a breakfast with predominant restaurant owners and before leaving Sylvia Posedel herself asked me to come to work for her, at Sylvia’s Italian Restaurant, a staple in Portland Restaurant history. I worked there for 3 years, during high school, and much of the year after. During the time I worked there, I worked as the Assistant Banquet Chef, I learned A LOT about the restaurant industry. I must add that I decided not to follow my life dream. I enjoy cooking, and I didnt want it to be a daily drudge. That being said, in my years at Sylvia’s I learned a lot about Italian cooking. I also learned what I would call my signature dish, Rosemary Chicken with Orzo Au Burro and steamed Broccoli. I would have to say, after making this nightly for 100 to 150 people, I know it by heart, and it is very difficult to write down the actual recipe, because I just know how to make it. So….once again, please understand I don’t measure, so the equivalents might be a little off a little, but that just opens it up for you to adjust to your liking. *Footnote, Sylvia’s Italian Restaurant has since closed, and with it the memories of Sylvia Posedel, who passed several years ago. I will always remember her and her passion for serving customers. For her, it wasn’t about cooking, or running a restaurant, it was about making what customers want. She once told a story about when her restaurant only served Pizza, she had a customer wanting a Hawaiian Style Pizza. She had no idea what it had on it, so she asked the customer what it had on it, and left the kitchen to run to the store to get ham and pineapple. She said it repulsed her, but it was what a customer wanted, so she made it, and the customer came back to tell her it was the best pizza he had ever had. It was a regular she kept on the menu ever since.