“This particular dish is packed full of flavor and is an easy pickup that it delivers a ‘wow’ factor,” says Scott Ryan, CEC, AAC, Executive Chef, The Country Club.
Scott Ryan, CEC, AAC, Executive Chef of The Country Club (Pepper Pike, Ohio), specializes in international cuisine. Globally inspired dishes, he believes, serve two main purposes: They teach his culinary team about new techniques, ingredients and cultures, and they also add immense value to the dining experience, by showcasing dishes members can’t get anywhere locally.
Ryan’s Korean Short Rib is a best-seller at “Country.” “It’s packed full of flavor,” he says. “It’s also an easy pickup on the menu, as it is already fully cooked. It only takes 10 to 12 minutes to reheat, and then we reglaze, slice and plate.”
And the dish delivers a “wow” factor with the long-bone short-rib. “Most don’t think they can finish it, but rarely do we see anything come back, except for the giant bone,” says Ryan.
The dish is a collaboration of recipes and ideas Ryan has gathered, tweaked and improved from past and present colleagues. “For me, the satisfaction is the participation of the culinary team, striving to tweak the idea and make it as good as it can be,” he says.