Boston Wine Expo 2016


Eric Tranfaglia

Eric Tranfaglia
The Palm

Online Profile

Executive Chef Eric Tranfaglia was born and raised in Marshfield, Massachusetts, enjoying the classic Italian dishes created by his family. The traditions he enjoyed in the kitchen and around the dinner table growing up inspired his passion for cooking. He graduated from Newbury College, where he studied Culinary Arts and Chef Training. With years of experience in the kitchen of independently-owned restaurants and large hotels around New England, Eric accepted the position of Executive Chef at Not Your Average Joe’s in Massachusetts, where he held the title for six years before being promoted to Regional Culinary Director of the group in 2013 at their Virginia headquarters. Eric headed back to the Bay State in December of 2016 to accept the position of Executive Chef at The Palm Boston, where he leads the culinary team and maintains the high standards and celebrated traditions of The Palm. He lives by the golden rule of treating others how you want to be treated, and enjoys teaching aspiring chefs as much as he enjoys cooking. 

Chef Eric resides with his wife and three children in Saugus, Massachusetts. Inspired by his own father, he adores being a dad to his kids and enjoys spending his time attending soccer games, family bike rides and barbequing together. An avid reader, he can often be found devouring books on personal development and is an aspiring golfer.

Bone-In Colorado Veal Rib Chop Malfata

Recipe yield: One


Veal Rib:

  • 1 - 16 ounce Bone-In Rib Veal Chop (pounded thin)
  • flour, egg wash, seasoned breadcrumbs
  • 4 oz - blended oil
  • 1 Tbsp – whole butter

Malfata Salad:

  • 1 oz – baby arugula
  • ½ oz shaved fennel
  • ½ oz shaved red onion
  • 5 ea – cherry tomatoes – sliced in ½
  • pinch – salt & pepper
  • 1 oz – garlic vinaigrette
  • 2 slices of mozzarella di bufala – medium diced


  1. Pound rib veal chop thin in between plastic leaving the bone connected to the veal
  2. oat the veal chop using flour, egg wash & breadcrumbs
  3. Pat both sides of the chop flat with side of the knife
  4. Heat a large sauté pan and add blended oil
  5. Add veal chop and cook until golden brown on both sides
  6. Once cooked, remove from the oil and pat dry with a clean towel
  7. Finish in oven until cooked all the way thru, especially around the bone
  8. Place baby arugula, fennel, red onion & cherry tomatoes in a bowl
  9. Season with salt, pepper and toss gently with vinaigrette
  10. Remove the veal chop from oven, pat dry well and place on plate
  11. Add the diced mozzarella to the salad mix and gently toss
  12. Place salad mixture on top/center on the rib veal chop
  13. Serve immediately

Garnish: - Malfata Salad

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