Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Up this week, chef Neal Fraser cooks up his namesake meat dish at Redbird.
The most talked about dish at Redbird is named after chef Neal Fraser: a hulking bone-in veal chop seared over a stately outdoor grill right smack in the main dining room. It all starts with free-range veal from Strauss Farm (in Wisconsin) that's seasoned heavily and placed over super-hot white oak. In the meantime, chef Fraser puts together the ragu of luscious veal cheeks, Burgundian snails, shallots, garlic, white wine, and reduced veal stock. Oh, don't forget the butter!
After the chop is grilled to medium rare, it's allowed to rest before an expert slice job. The earthiness of the snails, plus their unique texture, adds a nice contrast to that awesome hunk of meat. On the side, Fraser recommends the ooey-gooey pommes aligot, wild broccoli, or some cabbage with bacon.
