Chef Gabriel Rucker and sous chef Erik Van Kley, Le Pigeon, Portland. Corn-Braised Veal Breast: 5 lb. veal breast 2 bottles white wine 5 shallots, peeled and sliced 2 heads garlic 1 bunch thyme 1 bunch tarragon 1 bunch parsley 2 bay leaves 1⁄4 cup black peppercorns 6-8 corn cobs Creamed Corn: 1 cup minced yellow onion 1 quart white and yellow corn 1 Tbsp. minced garlic 1 tsp. fresh thyme Veal Bacon: 2.5 lb. veal breast as needed, salt as needed, smoked paprika as needed, minced tarragon ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.