Posted on February 29, 2008 by lamb before thyme
The main focus of the day was to do a food cost analysis on a leg of veal. Chef Dale took apart a whole leg of veal and had the students clean the silver skin and weigh each muscle before and after cleaning. Meanwhile I worked on putting together the Panzanella
, tomato sauce for the veal and gnocchi
. All was served buffet style, except the veal Milanese
which was sautéed to order by each student.
The panzenella salad. One of my all time favorites and best in the summer.
The veal a la milanese.
The gnocchi, simply tossed in butter and grana.
For dessert we had Zuccotto.
The whole dessert followed by a picture of a slice.
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