Poke Stop adds Big Isle veal


POSTED: Wednesday, May 20, 2009

It's true that Poke Stop is about the seafood, says owner Elmer Guzman, but when he learned about Hawaiian Red Veal, he didn't hesitate to add it to his menu.

“;It's a unique product and it tastes great—it's got a milder flavor and enough fat to keep it moist,”; says the gourmet-trained chef. “;Plus, this is local, so it supports the economy.”;

Hawaiian Red Veal, raised on the Big Island, is harvested from calves 5 to 6 months old that have been raised in pastureland and allowed to roam free. The tender meat, pinkish-red in hue and with a mild beef as well as veal flavor, is hormone- and antibiotic-free.

Guzman launches two veal burgers today, each with one-third pound of ground meat. One is topped with dijonnaise (for $8.95), the other, with Poke Stop flair: tempura soft-shell crab and Hawaiian chili pepper remoulade. For these luxury touches, it costs $11.95.

The burgers fit in well with Guzman's gourmet approach to takeout and poke. “;This is something not just any burger joint can offer,”; he says.

Guzman also plans to use the veal in meatloaf for a loco moco dish.

The public can purchase the veal at R. Field at Foodland Beretania and Kailua; offerings include veal chops, steak, scallopine, ground veal and stew meat.

Restaurants featuring Hawaiian Red Veal include:

» Roy's: House meatloaf

» Tango: Burgers

» Town: Polpettone (meatloaf) entree and sandwiches; veal breast stuffed with garlic, herbs, lemon zest and parmesan cheese; and veal top round, sliced and breaded with bread crumbs and parmesan, sauteed in clarified butter

» Merriman's Waimea: Shanks sous vide; veal consomme with bone marrow mousse; savory sausages; and shepherd's pie

» Manta at Mauna Kea: Osso buco with veal jus

Alan Wong's, Halekulani, Michel's and the Pacific Club also are slated to feature the veal on their menus.