Discovering Veal

From osso buco to short ribs, there's a wealth of dishes its time you tried
Sam Gugino
Issue: September 30, 2001

At One Market Restaurant in San Francisco, chef Adrian Hoffman enthuses about his braised veal short ribs with morel velouté and English pea ragout, his take on the classic blanquette de veau. He seasons it richly with nutmeg, vermouth and shallots and swathes it in a robe of whipped cream and hollandaise.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2001.

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