Kitchen confidential: Landon Saul, Vivace

Vivace's Landon Saul and his Veal Marsala
PHOTO BY WILL WALKER

The secret to great cooking is... using the highest quality ingredients you can get your hands on.

The secret to success in the restaurant business is...  patience with everyone (employees and customers) and consistency in your product.

The secret to making Vivace's Veal Marsala is... it always turns out better when you can use baby portobello mushrooms and the best quality veal.

Vivace's Veal Marsala

4 veal cutlets, 4 oz. each

2 tsp. extra virgin olive oil

1 cup mushrooms (wild, portobello, and baby portobello all work well)

1/2 tsp. roasted garlic

1 cup Marsala wine

1 handful chopped Italian parsley

1 tsp. softened butter

1/4 cup veal demiglaze (beef broth reduced by half works, too)

Seasoned flour

Salt

Pepper

-Pound each cutlet in a plastic wrap until close to paper thin

-In medium to hot olive oil, brown each side of each cutlet

-Let cook with the garlic, the wine, and salt and pepper to taste. Add the demiglaze and cook on low for 2-3 more minutes.

-Top with chopped parsley and butter. Serves two.

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