A gathering of chefs, media and food service industry distributors experienced the appeal of Ontario veal first hand at an education and tasting session in Toronto last night.
Approximately 20 food service industry decision makers learned about veal: as an ideal healthy lifestyle choice – the meat is naturally lean, yet nutritious protein alternative – , as well as how it is produced and how easily it can be introduced into restaurant menus.
Veal’s meal potential was shown off by Chef Mick Elliott from Liaison College, who served up a number of delectable courses, including an absolutely scrumptious grilled veal tenderloin wrapped in bacon with a creamy mustard sauce (shown here) and a delightful mojito salad with veal brochettes.
