To make braised beef short ribs:
● 5 pounds beef short ribs, trimmed of fat. I like boneless better.
● ½ cup whole garlic
● 1 large onion, large dice
● 2 medium carrots, peeled and large dice
● 4 stalks of celery, large dice
● 1 cup red wine
● 14 oz can peeled tomatoes
● 1 stalk rosemary
● 4 stalks thyme
● ¾ cup red wine vinegar
● Box of chicken stock

DIRECTIONS
1. Trim beef short ribs of any excess fat
2. Lightly season the ribs and sear in your braising pot or dutch oven until
golden brown. Set aside.
3. Heat a little oil and add your garlic, thyme, rosemary, onion, celery and
carrot. Cook until well caramelized.
4. Deglaze with red wine and vinegar. Reduce by ½.
5. Add tomatoes and reduce by ¼.
6. Place ribs back in with the vegetables.
7. Add chicken stock to cover. Bring to a boil then reduce to a simmer.
8. Cover with aluminum foil or the top of the dutch oven and cook in a
400-degree oven for 2 ½ hours.
9. When done, remove ribs from the liquid and allow to cool. Strain the
sauce through a strainer.
10. When ribs are cool trim off any additional fat and cut up into pieces
for the sauce

To make the Short Rib Pasta Sauce

INGREDIENTS
● 2 lb rigatoni pasta
● ½ to 1 cup cooking liquid from pasta
● ½ cup grated parmesan cheese
● 1 batch braised beef short ribs
● 4+ Tbsp unsalted butter
● ¼ cup fresh parsley, chopped
● To taste, salt
● As needed, shaved parmesan for garnish

DIRECTIONS
1. Bring water and salt to boil.
2. While the water comes to a boil, roughly chop the cooked short ribs and
add it to a large sauté pan with braising liquid.
3. Cook about 2 minutes less than the directions on the box to finish
cooking in the sauce.
4. Once the pasta has boiled, strain and add straight into the short rib pan.
Toss everything together and add butter.
5. Add some of the reserved cooking liquid from pasta to the pan
6. Add grated parmesan and mix well.
7. Once the pasta is al dente, take the pan off the heat and add parsley.
8. Transfer pasta to a large serving platter, shave parmesan on top for
garnish and serve immediately.

BEST CHEESES
A balanced mix of creamy, firm and crumbly textures

• FROMAGER D’AFFINOIS – creamy cheese similar to Brie & Saint André

• AGED GOUDA – firm & crumbly with a nutty sweetness

• COMTÉ – firm, nutty cheese

• ESPRESSO BELLAVITANO – rubbed with espresso for a bold flavor

• DRUNKEN GOAT – hard cheese with a creamy texture, aged in red wine

BEST MEATS
A bold mix of spicy, salty, and savory—variety in every slice

• PROSCIUTTO – delicate, salty-sweet

• SOPPRESSATA – slightly spicy Italian salami that adds boldness

• CHORIZO – smoky & spicy

• PEPPERONI – bold & savory kick

• SPECK – smoked flavor with a hint of spice

• CAPICOLA – rich slightly spicy flavor

• SALAMI – everyone’s fav!

• MORTADELLA – try with pistachio or truffle

BEST SIDES
Seasonal favorites that add crunch, color and sweetness

• FRESH & DRIED FRUIT – grapes, pears & figs offer contrast

• FRESH VEGGIES – cucumbers, radish, peppers & carrots for color

• NUTS – add crunch & depth

• OLIVES – for their bold flavor

• HONEY, JAMS & DIPS – we love fig jam, hummus & pesto

• BREAD & CRACKERS – provide a perfect base for the best bites

• SWEET TREATS – biscotti & chocolate round out the spread

MAKE IT LOOK PRETTY & HAVE FUN
Enhance your spread by layering fresh herbs for aroma, flowers for color, and a mix of textures and heights for visual appeal

INGREDIENTS

• 7+ Longhorn Peppers
• Aged Asiago Cheese, cut
• Fresh Parsley, chopped 
• Garlic, roughly chopped
• Black Oil Cured Olives, 1 cup +
• Quality Olive Oil

SALAD INGREDIENTS

• 1.5 cups dried orzo
• 1 1/4 cup peas
• 2 cups asparagus, chopped
• 4 cups arugula and/or spinach
• 3 tbsp basil or to taste, chopped
• 3 tbsp mint or to taste, chopped
• 4 oz feta cheese or more to taste
  Salt and pepper

VINAIGRETTE INGREDIENTS

• 1/2 cup olive oil
• 2 large shallots, thinly sliced
• 2 tbsp red wine vinegar
• 1/2 lemon juice & zest
• 1 tsp honey
• 1 tsp dijon mustard
  Salt and pepper

DIRECTIONS
For the vinaigrette, sauté shallots until they’re golden brown, make sure to not burn them. Add to a jar and combine with remaining ingredients and mix. Set aside.

Cook orzo, drain, set aside. Lightly sauté asparagus in olive oil or grill until cooked to your liking. I used tops first, then stems. Toss all ingredients, including dressing, and season to taste. Serve warm or cold.

INGREDIENTS

• 2oz Blanco tequila
• loz Orgeat
• 2oz fresh grapefruit juice
• loz lime juice 1/2oz simple syrup

TOOLS

• Shaker
• Citrus juicer
• Collins Glass
• GARNISH
• Grapefruit Wedge Floral piece

DIRECTIONS

1.Combine all ingredients in a shaker tin with ice
2. Shake vigorously until the tin is cold to the touch
3. Pour into a Collins glass
4. Sip and enjoy the beginnings of Summer
Looking to add a nice froth to your cocktail?
5. Crack 1 egg and separate the whites into the now empty (and cold) tin
6. Shake the whites for approximately 10 seconds 7. Pour cocktail back into the tin with the whipped egg whites and lightly shake again for another 5 seconds
8. Pour back into Collins glass slowly and garnish with sliced grapefruit *egg whites should be light and frothy and separated at the top of cocktail*

BISCOTTI INGREDIENTS

• 3 eggs
• 1 tsp Vanilla
• 2 cups Flour
• 3/4 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 tsp Cinnamon

DRIZZLE INGREDIENTS

• 1 tbsp Coffee or Espresso Grinds
• 1 tsp Biscotti Liquor (You can
  sub for amaretto or similar)
• 3/4 Hazelnuts, Pecans or Choice Nut
• 3/4 Chocolate Chips
• 1/4 cup each of milk chocolate chips and white chocolate chips
• 1 tsp or more of vegetable oil to loosen chocolate

DIRECTIONS

Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Whisk eggs, vanilla and liquor in separate bowl. Add wet ingredients to dry ingredients slowly. Add in the chips and nuts. The dough will be sticky. Divide dough into 2 logs about 2" wide and place on greased cookie sheet. Smooth out the top. Bake for 16 minutes until the bottom looks a little brown, the top will not brown. Let cool a few minutes before cutting into 1/2" pieces. Place on their side. Melt remaining chips with oil, mix, and drizzle over biscotti.
COMPASS

INGREDIENTS

• Vodka 1 oz
• Cointreau ½ oz
• Cinnamon Simple Syrup ½ oz
• Fresh Squeezed OJ ½ oz
• Shake all, stain
• 1/4 tsp Salt
• 1/2 tsp Cinnamon

DIRECTIONS

Shake all, stain
Red wine 1 oz (to create the layer effect, slowly pour the wine over the back of a spoon)
Garnish with an orange twist