Professional Veal Recipes

One of our suppliers, Le Québécois Grain-fed Veal, just hosted a veal recipe contest. Professional chefs and culinary students submitted 135 extremely impressive, professional veal recipes to the contest.  

All of the recipes have been organized by cut and can be viewed on the Le Québécois veal recipe collection. 

The top five recipes:

Finalist #1: Herb Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Breads and Parsnip Chips
by David Fritsche, Senior Sous Chef of Jumeirah Essex House in New York City

Finalist #2: Osso Bucco Stuffed Herb Crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce
by Phil Kane, Chef de Cuisine of The Colony Bay Club in Bonita Springs, FL

Finalist #3: Techniques in Veal: Spring Braise en Croute, Saute & Crepenette
by Dean A. Thomas, Executive Chef of Barona Valley Ranch Resort & Casino in Lakeside, CA

Finalist #4: “21st Century Vitello Tonnato” Braised Grain-fed Veal Osso Bucco and Sashimi Tuna Roll with Celery Root Horseradish Mash, Pignoli Nut Chive Gremolata and Bone Marrow Balsamic Reduction               

by Dino Jagtiani, Chef / Owner of Rare and Temptation Bar & Restaurant in Cupecoy, St. Maarten, N.A.

Finalist #5: Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese & Shitake Mushrooms
By Connie Deady, Corporate Chef of Occidental Petroleum Corp. in Los Angeles, CA

THE WINNING RECIPE:
Herb Roasted Loin of Veal by Chef David Fritsche

Chef David will receive a check for $1000 and a trip for two to Montreal including stay at the Hotel de la Montagne.

The four contest finalists; Chef Philip Kane, Chef Dean Thomas, Chef Dino Jagtiani, and Chef Connie Deady will receive a $250 gift certificate to MarxFoods.com.

Home chefs can purchase grain-fed veal at MarxFoods.com.