FLAVORS
E xtraordinar y
VEAL
Out-of-the-box thinking
brings unusual veal
cuts to the table.
By Suzanne Hall
National Cattlemen’s Beef Association
The National Culinary Review | November/December 2011
AT Cameron Mitchell Restaurants
two Marcella’s units in Columbus, Ohio,
veal meatballs served with a simple
tomato sauce is a popular appetizer.
At the Buckhead Diner in Atlanta, part
of Buckhead Life Restaurant Group,
a signature entree is veal and wild
mushroom meatloaf.
Both dishes support Dave Zino’s
contention that ground veal is an up-and-coming product. Zino, executive
chef for the National Cattlemen’s Beef
Association, has worked extensively with
ground veal to develop a burger, lasagna
and other recipes.
Chef/partner Alon Shaya of John Besh’s
Domenica in New Orleans sometimes
cooks veal brisket and regularly menus
paneed veal, a New Orleans traditional
dish made with deep-fried cutlets that
Shaya serves over arugula with lemon. In
Nashville, Tenn., Margot McCormack, chef
at Margot Café & Bar, has served grilled
