How to Make It
In a stockpot, heat 1 tablespoon of the grapeseed oil until shimmering. Add the veal bones and trimmings and cook over moderately high heat, stirring occasionally, until browned all over. Stir in the chanterelle stems. Add the red wine and cook over moderate heat, scraping up any browned bits from the bottom of the pot, until reduced by about half, about 30 minutes. Add 2 cups of the chicken stock, bring to a boil and simmer over moderate heat until reduced to about 1 1/2 cups, about 30 minutes. Strain the liquid into a small saucepan; discard the solids. Stir the cornstarch, then whisk it into the sauce and boil until slightly thickened, about 1 minute. Season the wine reduction generously with salt and pepper.
Meanwhile, in a medium saucepan, combine the veal stock with the shredded coconut and dried chiles and simmer over moderately low heat for 45 minutes. Strain the coconut stock into a clean saucepan, pressing hard on the solids; you should have about 3 cups. Discard the solids.
Cut the kernels from the corn and scrape the cobs to extract the milk and pulp. Transfer all of the corn to a blender, add the water and puree. Strain the corn puree through a fine sieve, pressing hard to extract as much of the liquid as possible. Add the corn liquid and 2 tablespoons of the butter to the coconut stock and simmer over moderate heat until reduced to just under 1 cup, about 25 minutes. Transfer the coconut-corn sauce to a blender and blend for 1 minute. Transfer the sauce to a small saucepan and stir in 1 tablespoon of lime juice. Season the coconut-corn sauce lightly with salt and pepper.
In a large skillet, melt 1 tablespoon of the butter. Add the chanterelle caps and cook over high heat, stirring occasionally, until they begin to brown, about 8 minutes. Stir in the remaining 1 tablespoon of lime juice and season the chanterelles with salt and pepper. Transfer the chanterelles to a bowl. Return the skillet to high heat. Add the chorizo matchsticks and cook, stirring constantly, until they are browned and crisp and the fat has been rendered, about 4 minutes. Transfer the chorizo to a paper towellined plate to drain. Wipe out the skillet. Return the chorizo matchsticks and chanterelles to the skillet and reserve.
In a large bowl, cover the cellophane noodles with hot tap water and let soak for 15 minutes; drain.
Meanwhile, bring a large saucepan of water to a boil. Add the noodles to the boiling water and cook until softened and glassy, about 1 minute. Drain well, shaking off any excess water. Add the remaining 1/2 cup of chicken stock and 4 tablespoons of butter and the soy sauce to the saucepan and bring to a boil. Off the heat, add the noodles and let stand, stirring occasionally, until the liquid is absorbed, about 10 minutes. Stir in the chives.
Preheat the oven to 350° and set a wire rack on a baking sheet. In a large skillet, heat the remaining 1 tablespoon of grapeseed oil. Season the veal medallions with salt and pepper, add them to the skillet and cook over high heat, turning occasionally, until lightly browned on 4 sides, about 5 minutes total; transfer to a plate. Using tongs, dip each medallion into the wine reduction, letting any excess drip back into the saucepan, and set them on the wire rack. Roast the veal for about 17 minutes, or until an instant-read thermometer inserted in the center of a medallion registers 130°. Let the meat rest for 10 minutes, then cut off and discard the strings.
Meanwhile, gently rewarm the wine reduction, coconut-corn sauce, chanterelles and chorizo and cellophane noodles. Pour some of the coconut-corn sauce into the center of each of 8 warmed dinner plates and swirl to coat. Mound the noodles in the center and top with the veal medallions. Garnish with the chanterelles and chorizo, drizzle with the wine reduction and serve.
Rich veal stock is available frozen at most supermarkets.