Ingredients:

Preparation:

Preheat oven to 375°F degrees. To french the racks of Veal: Make a cut on the fat side of the ribs, perpendicular to them, about 2 ½ inches down from the rib ends. Cut through the fat down to the rib bone. Turn the rack over, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the sides of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each of the rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the bone.

Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.

Rub the veal roast with olive oil. Combine the salt, pepper, garlic and thyme and press over the Veal roast. Place the roast in a bundt pan with the center of the pan coming up thru the middle of the roast.

Place on the middle rack of the preheated oven and roast until the meat reaches an internal temperature of 125°F. This is approximately 8-12 mins per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let rest for 20 mins.

On a white square platter, using roasted tomato fondue, mask the bottom of the platter. Place the veal crown roast onto the platter and arrange roasted vegetables. Garnish with micro fennel and micro red sorrel. Carve & serve.

Preparation:

Bring a large pot of salted water to a light boil. Prepare an ice bath. Score Roma tomatoes on the stem end and place into lightly boiling water for 1 minute. Remove and put directly into an ice bath. After 2 minutes remove from ice bath and peel skin from tomatoes. Cut into quarters and remove all ribs and seeds.

Preheat oven to 225°F. In a large sauté pan, add a drizzle of olive oil and sweat the shallots and fresh chopped garlic. Add quartered tomatoes and lightly sauté. Add sprigs of whole thyme and basil leaves. Transfer to shallow, non reactive baking pan. Make sure the tomato product is no more than an inch deep. If so, use two baking pans. Cover with parchment, directly onto tomato mixture. Place in oven for 1 hour. After 1 hour, carefully lift parchment making sure all liquid is cooked out. If not, cook an additional 15 mins, until mixture is free of any liquid. Remove from oven; remove parchment and stems from thyme sprigs. Put into a blender, puree until smooth. Cool until use.

Preparation:

Preheat oven to 375°F degrees.

For carrots: toss peeled baby carrots in olive oil, season with kosher salt and fresh cracked black pepper. Transfer to a sheet pan in 1 layer and roast for 12-15 minutes, until lightly browned and tender.

For Brussel sprouts: toss split Brussel sprouts in olive oil, season with kosher salt and fresh cracked black pepper. Transfer to a sheet pan in 1 layer and roast for 12-15 minutes, until lightly browned and tender.

For white pearl onion and red pearl onions (cooked separately, same process): In a medium sauce pan, add peeled red/white pearl onions, 3 cups water, ½ cup white vinegar and 1 cup sugar. Bring to a simmer. Simmer for 10-12 minutes until onions are tender.

For French breakfast radish: In a medium sauce pan, add cleaned and split radishes, 3 cups water, ½ cup white vinegar and 1 cup sugar. Bring to a simmer. Simmer for 12-15 minutes until radishes are tender.

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