Chef Jared Tees of Lüke, chef John Besh’s latest venture, looks to German cuisine for this timely menu.
A thin Alsatian tart topped with onions, Benton’s bacon lardons, caraway seeds, Emmenthaler cheese and Mornay sauce.
Blanquette of local veal cheeks
with pumpkin dumplings and wild mushrooms
Warm apple, quince and pear strudel
with caramel ice cream
Chef John Besh
For the veal cheeks:
1 cup canola oil
18 veal cheeks (trimmed of excess silver skin)
Salt and black pepper, to taste
3 whole onions, rough chopped
2 celery stalks, rough chopped
2 carrots, rough chopped
4 quarts water
1 sachet bouquet of herbs
In a heavy cast-iron Dutch oven, heat oil to sear cheeks. Season cheeks and dust with flour. Remove the veal and discard oil. Add the rough chopped vegetables to Dutch oven and begin to caramelize over moderate heat. Return the veal and top with 4 quarts water. Add the sachet of herbs. Cover and reduce heat for approximately 3 hours. The liquid will reduce to 2 quarts of jus. Remove from heat, uncover and allow to cool. Remove veal and strain jus.
For the blanquette of veal cheeks:
18 baby white turnips
18 baby Louisiana tri-color carrots
24 pearl onions
2 tblsp. unsalted butter
1/4 cup shallots, minced
2 tblsp. garlic, minced
1/4 lb. thyme (for seasoning and garnish)
1 quart heavy cream
Salt, to taste
Begin the stew with trimmed garden turnips, carrots and pearl onions sauté blanched and shocked. Melt butter and add shallots, garlic and fresh thyme. Add cheeks and half of the braising liquid. Simmer for 20 minutes. Add heavy cream in a ration of two (jus) to one (cream). Season with salt and additional fresh thyme. Serves 6.