Club + Resort Chef (C+RC): What inspired this dish?
Michael Shannon (MS): Braised dishes are some of my favorite dishes. It takes care and patience to do it properly, and it is hard to beat when executed perfectly. I like to look for new ways to present fundamental cooking methods, and one way to do that is by changing the flavor profile.
C+RC: What makes this dish so special?
MS: What makes this dish so special is the addition of key ingredients that elevate the dish’s flavor profile. Specifically, the anchovy filet in the braise, the mushroom seasoning in the bread pudding, and the small amount of white chocolate in the parsnip purée. The anchovy and mushroom seasoning elevates the dish’s umami, and the white chocolate accentuates the sweetness of the parsnip.
C+RC: How would you describe the flavors in your own words?
MS: Rich and balanced. I live in New England, and winter is a long season. The goal of this dish is to give the membership something truly satisfying on a cold winter evening. The dish is balanced by combining the rich and umami flavors of the short rib and mushroom bread pudding, the sweetness of the parsnip, and the sharpness and crisp texture of the Brussels sprouts.
C+RC: Why is this the dish you chose to feature above all the other dishes?
MS: This is the type of dish that best represents my style as a chef. I am very technique-oriented, and when I come up with dishes, I always try to showcase those techniques with a clean plating style.
Winter braised short ribs with mushroom bread pudding, crispy Brussels sprouts and parsnip purée
Click here to view the recipe.
