Alberta lad, 22, says suds has good appeal for veal



Marc Schoene


Who says beer is an old man’s drink? This country’s 22-year-old next great chef has shared a recipe, below, that is on the menu of the Calgary restaurant in which he makes and bakes art, called Catch.


Marc Schoene, who was crowned Canada’s Next Great Chef last Friday on the show’s Season 2 finale based on a four-course meal with gourmet kangaroo as an entrée, says he uses a mix of beer to give veal cheek a taste of hops and malts.

“The cheek mouth is incredibly tender,” he says on the phone from Alberta. “We braise it in the beer with herbs and spices and chicken stock and with red wine jus, nice and slow.”

The beers he has used for this are Heineken, “a traditional lager,” and “something a little bit darker, a little bit more flavourful,” his home province’s Big Rock Honey Brown Lager. But it’s Stuttgarter Hofbrau the native of Oppenweiler, Germany, plans on imbibing soon.

He and fiancée Karlynn Scott plan to go hitchhiking across Europe for at least six months this summer.


Beer-braised Veal Cheek (Serves 4)


  • 8 veal cheeks

  • 4 g juniper berries

  • 3 g black pepper

  • 3 g kosher salt

  • 4 sprigs thyme

  • 1 bay leaf

  • 1 sprig rosemary

  • 900 ml medium-bodied beer

  • 450 ml chicken stock

  • 450 ml beef stock

  • 40 g onion (rough cut)

  • 40 g carrot (rough cut)

  • 40 g celery (rough cut)


  1. Combine all ingredients in oven-safe pot just to cover veal cheeks.

  2. Allow to marinade for 16-24 hours in fridge.

  3. Sear veal cheeks until golden brown on all sides then return to liquid.

  4. Cover pot and place in 250 C Oven for 3-4 hours or until tender.

  5. Remove from oven, strain and reserve liquid, keep veal cheeks in warm place covered.

  6. Reduce poaching liquid until coating consistency.

  7. Slice veal cheeks and glaze with reduced cooking liquid.