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 at the Le Québécois veal recipe collection.

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: “21^st 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 won $1000 in cash and a trip for two to Montreal.  

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