New Castle
FOOD & DRINK
Rose Veal Grillades and Grits
Chef Mitchell Arens first fell in love with grillades and grits at the now-closed Blue Dog Cafe in Lafayette, Louisiana. Throughout his career, Arens, who now oversees several restaurants in Kentucky, has used different proteins, from venison to pork shoulder, to replicate that dish. But according to the chef, none compare to the tender rose veal from Our Home Place Meat in Henry County, Kentucky. The key to great grillades—which, despite the name, are not grilled, but fried or seared—is the gravy, he says. In this case, a roux is cooked to the color of peanut butter before adding the Louisiana trinity of green bell peppers, onions, and celery.
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