Chef Greg in Action Veal DemiGlace Piccata Beurre Blanc and more

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The main course of tonight's dinner is veal piccata made with a rich veal demi-glace, shallots, garlic, and capers. We also whip up a fresh halibut, flown in from Alaska, cooked to perfection and topped with a buttery smooth beurre blanc sauce. • . • . • . • #medusagelato Medusa's Kitchen with Chef Greg • . • 🎥 For videographer inquiries: [email protected]

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