SAN FRANCISCO, CA — Mom’s Day this yr falls on Sunday, Could 8. And as a tribute to his mother, One Market Restaurant’s Government Chef Mark Dommen is sharing his mom’s Swiss household recipe for “Zurcher Geschnetzeltes and Rösti” — Zurich-style veal in a cream sauce with potato rösti.
“This can be a very conventional dish that my mom would make very often for dinner,” Dommen stated. “Nonetheless, veal wasn’t all the time accessible to us, so she would make it with pork loin or pork tenderloin. It is actually fairly easy.”
One Market, which opened in 1993 at 1 Market St. in San Francisco, focuses on seasonal menus with recent, California components and likewise encompasses a New York-style delicatessen idea, Mark ‘n Mike’s, for takeout and supply.
The classically educated Dommen, who got here onboard in 2004, helped earn the restaurant a Michelin star in 2008-2012 and a 3-½ star assessment from San Francisco Chronicle critic Michael Bauer.
The chef did make some changes to his mom’s dish.
“I’ve modified it a little bit by utilizing diminished hen jus as an alternative of flour because the thickening agent, and I lower the quantity of cream in half,” he stated. “It makes the dish lighter to eat, and it is gluten free. Geschnetzeltes is historically served with rösti.”
See the recipe under.
