Tonight, for the first time in his tenure as chef at Gather in Yarmouth, Colin Kelly will serve veal. He’s put a veal roulade, seasoned with roasted garlic and herbs, on his New Year’s Eve menu. Until now, Kelly has avoided serving the tender, sweet protein because of the veal industry’s reputation for animal cruelty. But as the calendar rolls over into 2018, Kelly is buying what a growing number of Maine farmers are selling: the notion that veal can be raised humanely and sustainably
Read the full article