1.) What was the most memorable dining experience that you’ve ever prepared for a client?
Actually all of them are really memorable. I have the ability to take my clients on a journey with amazing food and wine and I personally procure specialty products in various parts of the world. That is a great first step to an amazing experience. I am fortunate to have clients that value that piece to their event. This is what makes every event memorable as we build amazing relationships from there.
2.) Five essential ingredients that every chef must have in the kitchen are?
Fantastic salts, lemon, high end olive oil, fresh herbs, and amazing cheeses.
3.) What dish are you constantly trying to perfect?
Risotto. It has so many faces and ways it can and should be prepared based on the highlighted ingredients so it is always a fun challenge to have!
4.) Name one chef that you would want to prepare your last meal on earth and what would it be?
My mother, who is not a "chef”, but is a pretty darn good cook and the person who encouraged me (by necessity) to start out cooking. She brought me into this world so why not cook for her on my way out of this planet?!!! She loves fish so I would say a pesce ai cartoccio with fresh herbs and white wine.
5.) What is the most addictive tasting dish that you ever ate and who prepared it?
I love barbacoa tacos and I eat them everywhere and anytime that I can. Growing up in San Antonio Texas, the home of TexMex, helped shape my appreciation for a few types of food; Tacos being one. In Chicago I go to Las Asadas in the Bucktown neighborhood which I think has the best.
Malbec Braised Short Ribs
Ingredients:
6 whole bone-in short ribs
2 cups white flour
olive oil
salt/pepper to taste
1 bottle of Malbec red wine
Mirepoix finely diced
aromatic herbs (rosemary, thyme, etc.)
1 can tomato paste or handful of sundried tomatoes
Optional: Mexican chilies (anchos, guajillos, and/or pasillas)
Directions:
In a pot add olive oil to cover the base. Turn on medium heat.
Salt and pepper the short ribs and dredge in flour. Place in pot while bringing up the heat to brown mean on all sides. After all sides of short ribs are browned, place in a plate to the side. In the pot add the mirepoix and stir until onions become translucent. Stir in the tomato component and let cook and carmelize down about 3-5 minutes. Slowly add the red wine until a loose paste is formed. Continue adding the red wine and start to layer your aromatics and chilies
Next add the short ribs to the pot and fill with red wine and a little water until the meat is submerged 95%. Cover and reduce heat to a light simmer. Let cook for 5-7 hours (longer for more tender short ribs). Remove short ribs from pot and discard bone. Take sauce and strain so no solids are left and reduce for sauce.
Serve on top of crostini, polenta, risotto, pasta or as I do, black truffle and chive whipped Yukon Gold potatoes and drizzle of sauce over short ribs.