Week 8: Wednesday, big hunk of veal

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.img_0285-1.jpg

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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