Dawn Sandomeno & Elizabeth Mascali

"Our Most Exciting Food Experience"

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Some of life’s most exciting moments come when least expected.  No planning or rehearsal can create the mood for such moments – it’s as if Time and Space collaborated secretly, and their gift is a lifelong memory.

Our most exciting food experience was one such moment.  We’ve shared some great meals and been treated to delicious new dishes, all feeding our love affair with food, but one special meal stands above all others.  Simple and spontaneous, it stimulated every one of our senses and brought them alive – a meal we will remember forever.

We were in Napa on a business trip with our husbands, focusing on delicious new wines, not food.  Yet, on the second day of our stay, we had a special surprise!  We were at the Peju winery for a tasting and decided to stay for lunch.  It was a little chilly and there were only a few guests, so we received an unexpected invitation to dine at an island table set in the middle of the bustling Peju Kitchen! We knew then that we were in for a rare treat - a demonstration lunch prepared by Winery Chef, Matt Ono.  Chef Ono was a master at shifting in and out of his role as Chef and Host and made us all feel welcome, relaxed and excited.  In that instant we became immersed in our food experience.  Watching a meal created before your eyes by a master chef intensifies your experience and heightens your taste and appreciation for each and every bite. 

Years later we can still relive the experience.  First the sound of the whisk against the stainless steel bowl mixing dressing made with olives plucked from trees down the road and pressed locally.  Then, our anticipation grew as the dressing was drizzled over crisp greens from the gardens out back - taste buds dancing, mouth watering.  Next, the smell of braised short ribs wafting over to us.  After hours of slow cooking in stock, wine and just the right spice, the braised short ribs were ready.  As the top of the pot opened, we got our first peek of the succulent and juicy meat falling off the bone.  The sight of the creamy risotto, which had been delicately and diligently stirred, being placed on the plate as a dreamy bed for the short ribs is emblazed in our minds.  The presentation was absolutely mouth watering, juices flowing, (Christmas morning!), we’re all served, first bite - HEAVEN.  Full stop - savoring every bite, not wanting this experience to end.  Finally, hot chocolate cake, the taste of dark, rich cocoa warm and melting in our mouths.  

Sharing this delectable meal over laughter, conversation and wine, perfectly paired with each course to enhance enjoyment in an intimate setting was perfect.  As we look back on it, we can still feel the warmth, passion and excitement created in the Peju Kitchen, sharing it with those we love – absolutely our most exciting food experience!

Since that day, we have recreated this meal numerous times when we entertain with friends and family. Each time it brings us back to that special day and is our way of sharing our most exciting food experience.

Braised Beef Short Ribs in Cabernet Sauce 

Recipe by: Elizabeth Mascali  - Inspired By: Chef Matt Ono

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Makes 8 servings (These servings are not huge, they are meant to be savored as a topping to Risotto.)

Ingredients:

• 4 Lbs. natural beef short ribs, cut English style, 1 inch thick and trimmed

• Kosher salt and cracked black pepper, to taste

• Olive oil, as needed to coat the bottom of the pot for browning the beef

• 2 medium onions, peeled and roughly chopped

• 2 carrots, peeled and roughly chopped

• 5 cloves garlic, peeled, roughly chopped

• 2 bay leaves

• 8 sprigs fresh thyme for braising and 8 sprigs for garnish

• 4 cups cabernet sauvignon (you shouldn’t cook with wine you wouldn’t drink) 

• 6 cups beef stock 

Preparation: 

• Preheat oven to 350ºF. 

• Pat ribs dry and season ribs with kosher salt and pepper.

• Using a 9 qt. braising pot, add just enough oil to cover the bottom. Heat the olive oil over medium heat.  When the oil is hot, add the ribs.  Brown all four sides of each rib.

• Remove ribs from the pot.  Discard most of the fat in the pot, leaving the nice brown bits at the bottom of the pan, this will create rich flavor in the sauce.  Using the small amount of oil and fat left in the pan, brown the onion and garlic. Sauté until translucent, but not brown.  Stir in the wine, bay leaves and thyme. 

• Boil the liquid mixture to reduce to its original volume.  Return the ribs to the pot and add enough stock to just cover the meat. Bring to a boil on the stovetop, cover tightly and transfer to the preheated oven. 

• Braise for 3 to 4 hours.  The ribs are done when the meat is tender and just begins to fall off the bone.  

• Remove meat from the pot and cool. Strain the remaining liquid into a container and refrigerate overnight.  When the meat is cool, you can remove it from the bone and cut off the excess fat and tendons that hold the meat to the bone.  Leave large chunks of meat - don’t completely shred the pieces of beef.   Cover meat and refrigerate.  The next day remove the solid fat that has formed on the top of the sauce.  This is the best way to separate and remove the fat.  If you separate the fat when the sauce is warm, you are apt to lose a good portion of your sauce.  

• Return the sauce and the ribs to your clean braising pot, cover and heat in a preheated 300 degree oven for an hour before serving.   The beef should be made ahead of time (up to 2 days is great). The flavors are deep, rich and much more complex if the beef “sits” a day or two.  Since you are reheating the meat, you will still have that delicious aroma in your home before you serve this meal to your guests.  The bonus is that you make it ahead of time, leaving you one less thing to do while you are entertaining your guests.