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Short Rib

Braised Short Rib with Grilled Polenta, Asparagus, and Wild Mushrooms

Directions and Ingredients

Polenta Cake

5 cups water
5 cups cream
2 tablespoons salt
2 tablespoons Parmesan cheese
4 cups cornmeal

Remaining Ingredients

short ribs
asparagus
mushrooms

For the steakshort ribs:

  1. Braise short rib in Cabernet with fresh herbs and veal stock

For the Polenta Cake:

  1. Boil liquid. Add cornmeal, salt, and parmesan. 
  2. Cook for 1 minute.
  3. Transfer to sheet tray in an even layer.
  4. Cool, cut, and grill to desired portion size.

For the Asparagus and Wild Mushrooms:

  1. Saute mushrooms in butter and olive oil for 10-15 minutes.
Dry Aged New York Strip with Pomme Dauphines and Black Garlic Bordelaise

Dry Aged New York Strip with Pomme Dauphines and Black Garlic Bordelaise

Directions and Ingredients

Bordelaise

1 oz butter
¼ cup chopped shallot
½ cup Bordeaux red wine
1 sprig thyme
¼ teaspoon black pepper
1 cup demi glace
4 oz diced beef bone marrow
2 heads black garlic

Pomme Dauphines

6 Idaho potatoes
½ pound pâte à choux dough
Small amount truffl e oil

For the steak:

  1. Cook steak to desired doneness.

For the Pomme Dauphines:

  1. Bake potatoes in oven at 375° F
  2. Rice the potatoes
  3. Add equal weight of pâte à choux to riced potatoes
  4. Roll into balls and freeze for at least an hour
  5. Fry at 350 degrees for 3 minutes

For the Black Garlic Bordelaise:

  1. Carmelize shallots in a saucepan; reduce heat to low; add marrow and wine and cook until juices are slightly syrupy. Add veal demi glace, return to a simmer, and cook until reduced by half and sauce is lightly thickened, about 10 minutes. Strain sauce and season with pepper.
  2. Cook 2 heads of black garlic with  quarts of bordelaise. Reduce by ½ and blend.