Veal two ways

Gastronomer’s guide
– Signature dishes for the corporate gastronomer

A feast for red meat lovers, for sure, but also suited to those who prefer a lighter style of meat, this dish incorporates a veal ballotine and braised veal cheek set on a bed of quinoa-bulgur salad, served alongside a parsnip purée and topped with port wine jus. There’s still a vast lack of knowledge in consumers about veal and I wanted to bring that to light – cooking it two ways highlights the versatility, whilst the sides are quite light, ensuring the flavour of the veal stands out. This dish has evolved mainly in regard to the sides – I originally served it alongside potato then made it more unique with a parsnip purée. I use quinoa and bulgur as they’re supremely healthy, and the bulgur reflects the Middle Eastern influence I now have, through living in this region.

Amwaj Rotana Hotel, Dubai, Ted Espiritu
Hailing from America, Ted’s career began at the Le Cordon Bleu College of Culinary Arts in Chicago and he went on to big name establishments such as the Fairmont and the Norwegian Cruise Line International. Now, with a total of 21 years of culinary experience, Ted attributes his success to working worldwide alongside people from all over the globe.