Milwaukee Journal Sentinal
Dalai Lama digs into veal, pheasant
Posted: May 15, 2007
It's a question most chefs never get the privilege of pondering:
What to serve the Dalai Lama?
In Milwaukee chef Sandy D'Amato's case, the answer was veal.
Despite expectations that a vegetarian feast would be in order, the team of chefs assembled to cook for His Holiness on his recent visit to Madison was given no such instruction, said Catherine McKiernan, executive chef at the Madison Club, where the elaborate luncheon was held.
The Dalai Lama is, it turns out, a meat lover.
And so the five-course menu, served to about 60 people on May 3, including the guest of honor, his entourage and assorted citizens, included a stuffed pheasant breast, D'Amato's slow-cooked veal roast with scalded morels and escarole, and an asparagus soup with a chicken stock base.
A cured fish appetizer, mixed green salad, eggplant-and-chickpea entrée, and three full-size chocolate desserts completed the menu....
See too: His Holiness the Dalai Lama is a Callous Prick