Tag Archives: Marc Barringer

Veal Stock and Guinness Bread

By Michael Ruhlman | Published: May 19, 2011

Guiness Stout-Veal Stock Bread/Photo by Donna Turner Ruhlman

My second pick for innovative use of veal stock came in from Marc Barringer, Chef/Hopsitality Director, St. Michael's Episcopal Church, Grosse Pointe Woods and  Food Service Director, Lost Lake Scout Reservation, Freeman Twp., Michigan. He's also a freelance writer, innovative cook and classic jack-of-all-trades in the best cooks tradition (still a school crossing guard! God bless him!).  Veal stock is one of the great preparations of the kitchen that can elevate everyone's cooking, and someone on twitter asked me what you could do with it. It lead to a lot of great ideas, in addition to the traditional uses for making sauces and enriching braises. Read the story of how Marc came up with bread—it's classic innovation from the restaurant kitchen.  I love it.  And I love the bread.  ...

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Posted in baking, Bread, Challenege, Guest Post, Recipes, stock | Also tagged , , , , , , | Comments closed

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