RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Veal Picatta
Garlic, White Wine, Lemon, Capers, Parsley, Veal Jus | Chef Sathia Sun of Donna’s
Veal Tartare
Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack
Pan-Fried Veal Caprese
Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano | Chef Brian Kingsford of Bacaro
Veal Striploin
Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti
Veal Sirloin
Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus | Chef Amy Brandwein of Centrolina
Veal Piccata with Preserved Lemon
Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound
Roasted Veal Tenderloin
Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde | Chef Townsend Wentz of Oloroso
Roasted Veal
Fermented Plums, Green Garlic Pistou, and Morel Mushrooms | Chef Chris Kearse of Forsythia
Lemongrass Veal Sausage
Lemongrass Veal Sausage, Shaved Veal, Spelt Noodles, Pho Broth, Tomatoes | Chef George Madosky of Fork
Veal Tartare
Carrot Top Salsa Verde, Crispy Buckwheat Crepe, and Egg Yolk | Chef Eli Collins of a.kitchen + bar
Semolina Breaded Veal Cutlet Sandwich
Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's
Veal Piccata
Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms | Chef Michael Toscano of Da Toscano
Pappardelle Veal Bolognese
Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano
Seared Veal Sirloin
Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave
Veal Tartare
European Veal, Black Truffle Gribiche, and Potato Chips | Chef Heather Pelletier of Chumley's
Veal Sweetbreads
Marsala Sauce, Matsutake Mushrooms, Garlic, and Herbs | Chef Nick Tamburo of Momofuku Nishi