At the Food & Wine Classic last weekend in Aspen, I attended a lunch that was hosted by Stella Artois and cooked by Top Chef All-Stars champ Richard Blais. One of the best dishes was the final course: crispy veal cutlets with pickled cherry tomatoes, pine nuts, and buttermilk dressing. I was surprised at how much I enjoyed the tender, succulent veal, which is a cut of meat that comes from younger cows. While I eat lamb all the time, I rarely eat veal, but after tasting Blais's cutlets, I might start ordering it more. They were awesome! How about you?
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