2018Q4SpiritedVA - 16

Combine all ingredients in a mixing
glass. Stir 30 revolutions for proper
dilution. Strain contents of the
mixing glass into a Nick and Nora
glass (or similar elegant coupe
glass). Express the oils of one
orange peel and use as garnish.


VEAL CHOPS WITH
GORGONZOLA
RISOTTO AND BROWN
BUTTER SAUCE
PAIRED WITH THE
HOOTENANNY APERTIF
from Executive Chef Stephen
DeMarco at The Hotel Roanoke &
Conference Center, Roanoke.

With an illustrious history dating
back to its 1882 beginnings as "The
Grand Old Lady" in Big Lick-the
town now known as Roanoke-The
Hotel Roanoke stands majestically
overlooking the landmark railroad
tracks and downtown. Like the Star
City itself, the grand, historic hotel
has numerous amenities to please
visitors, whether from out of town
or locals.
The hotel's main dining room,
The Regency Room, received the
prestigious AAA Four Diamond
Designation in 2018. Led by
Executive Chef Stephen DeMarco,
the restaurant serves Frenchinspired Southern cuisine,
including signature crab cakes,
peanut soup and spoonbread.

▷ OLIVE OIL, AS NEEDED
▷ SALT AND PEPPER, AS NEEDED
Let the chops sit for 10 minutes to be
at room temperature before cooking.
Heat large ovenproof skillet over high
heat. Add veal to skillet and cook until
browned, about 3 minutes per side.
Remove veal chops. Prepare brown
butter sauce. Transfer skillet to oven
and roast veal to desired doneness,
about 10 minutes for medium.
GORGONZOLA RISOTTO
▷ 1 CUP ARBORIO RICE
▷ 1 SMALL SPANISH ONION, MINCED
▷ OLIVE OIL AS NEEDED
▷ 3 CUPS CHICKEN STOCK
▷ 4 TABLESPOONS BUTTER,
SOFTENED
▷ ½ CUP GORGONZOLA CHEESE
▷ 2 PLUM TOMATOES, DICED SMALL
▷ 1 TABLESPOON CHIVES, CHOPPED
Add olive oil to a pan over medium
heat. Add olive onions and sauté until
translucent and soft. Add the Arborio
rice and fully coat with the olive oil
while sautéing. Slowly add the stock
in three different batches (about a cup
at a time). Constantly stir the risotto to
release the starches.
After the third cup of stock, cook
until the risotto still has a slight bite to
it and when you slide a spoon down
the middle of the risotto, it slowly
comes back together. Add the butter,
gorgonzola cheese, tomatoes and

chives. Check seasoning; adjust if
needed.
BROWN BUTTER SAUCE
▷ 1 CUP WHOLE BUTTER,
SOFTENED
▷ 1 TABLESPOON GARLIC, CHOPPED
▷ ¼ CUP PINE NUTS, TOASTED
▷ 1 TABLESPOON FRESH SAGE,
CHOPPED
▷ SALT AND PEPPER AS NEEDED
In a sauce pan, add butter and garlic,
place over low heat and cook the
butter until it starts to foam and turn
brown. Remove from heat, add in pine
nuts and sage, salt and pepper.
RECOMMENDED PAIRING:
THE HOOTENANNY APERTIF
▷ 2 OZ. APPLE PIE MOONSHINE
▷ BROWN SUGAR SYRUP TO TASTE
▷ 2 DASHES OF BITTERS
▷ BRANDY-SOAKED CHERRIES
▷ ORANGE SLICE
▷ 3 OZ. CLUB SODA
▷ GARNISH WITH ORANGE AND
CINNAMON STICK
In a mixer place 4 brandied cherries
and an orange slice. Add a 1 ¹⁄2 oz.
brown sugar syrup. Next add 2 dashes
of bitter and muddle together. Add
2 oz. of Applepie Moonshine and ice.
Shake. Strain into a glass and add fresh
ice. Top with club soda. Garnish with
orange twist and cinnamon stick.

VEAL CHOPS WITH
GORGONZOLA RISOTTO AND
BROWN BUTTER SAUCE
▷ FOUR 12-OZ. VEAL CHOPS,
FRENCHED
16 VIRGINIA ABC | ABC.VIRGINIA.GOV

The Regency Room at Hotel Roanoke & Conference Center

COURTESY OF: THE HOTEL ROANOKE & CONFERENCE CENTER

▷ ¾ OZ. LAIRDS APPLEJACK
▷ ¾ OZ. CARPANO ANTICA
▷ ¾ OZ. JOHN J. BOWMAN
BOURBON
▷ 1 BARSPOON (TSP) OF BENEDICTINE
▷ 2 DASHES OF THE BITTER TRUTH
ORANGE BITTERS AND JERRY
THOMAS BITTERS
http://ABC.VIRGINIA.GOV
2018Q4SpiritedVA

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