What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. 

This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal – three ways. I’d never had veal like this before, and put simply: it was epic. 

After touring Strauss Feeds and veal farms (managed by Midwest Veal, LLC) all day guided by Steve Anderson, president of Midwest Veal, LLC, Chef Marcus Daniel served us a mind-blowing veal dinner. 

Without giving away the show, you’ll be lured into listening when you hear that Chef Marcus made Veal Tartare, Veal Kofta Lettuce Wraps and a Veal Chop with root vegetables. You’ll hear us talk through each of the dishes. You’ll also learn why veal is a protein that is relevant, accessible and important for today’s restaurant menus, regardless of restaurant concept or menu format. Finally, you’re sure to be impressed by our audio tour of Joseph Decuis, an award-winning restaurant hiding in small town America. 

And of course, you don’t want to miss our Lightning Round where you’ll really get to know our guests. It’s one of our best yet! 

Show Sponsor: 

Connect with our Guests: 

Steve Anderson from Midwest Veal, LLC and Strauss Feeds – https://www.facebook.com/StraussFeeds/

Chef Marcus Daniel from Joseph Decuis

Joseph Decuis Restaurant on Instagram

Joseph Decuis on Facebook

Listen to Episode #52 on Spotify now >>

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A video version of the EATYALL Podcast can be found on YouTube, and you can discover the EATYALL Podcast on Amazon and Audible via search. The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. To learn more or inquire about chef outreach activities on behalf of your organization, please reach out here. To learn more about consulting services available to individual farmers, ranchers and seafood processors interested in starting or scaling a “farm to table” business, please reach out here.

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