Culinary R&D Conference Features New Veal Items

Veal short ribs and a new sausage product featured at September conference.

Published on: Oct 19, 2005

Through a sponsorship with the Beef Checkoff Program, attendees of the Nation's Restaurant News Culinary R&D Conference were treated to two new veal entrées. The conference was September 16-18 in Kissimmee, Fla.

Veal short ribs were featured at the conference, prepared by Executive Chef Jon-Paul Hutchins of the Scottsdale (Ariz.) Culinary Institute. Also featured was veal chorizo, a new sausage produced by George Lombardi of the Roma Packing Company of Chicago, Ill.  

Increasing veal demand and sales are important goals of the Beef Checkoff Program. Veal promotion, research and education programs are coordinated on behalf of the Cattlemen's Beef Board and the Federation of State Beef Councils by the National Cattlemen's Beef Association (NCBA).  The NCBA serves as one of the Beef Board's contractors for checkoff-funded programs.

"The Culinary R&D Conference was a great opportunity to meet leading edge chefs who are very influential in making menu selections for restaurant chains, which is a key component of the veal industry's Go To Market Strategy," says Micheal Mosner, a veal packer from The Bronx, N.Y., and chairman of the industry's Joint Veal Committee.

Mosner adds that both of the entrées featured lend themselves very well to the veal industry's goal of branching out to more casual theme restaurants.

"Veal short ribs and veal chorizo are exactly the kind of products the veal industry needs to expand its menu presence," Mosner says. "They can also help extend our demographic reach, appealing to ethnic groups that may not have had much exposure to the great flavor of veal."