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Cookbook Spotlight: Michael J. Shannon, CEC, Executive Chef of Somerset Club

His winter braised short ribs with mushroom bread pudding takes care and patience to execute properly.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | February 15, 2023

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.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

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