The Salt Lake Tribune
Monday, January 19, 2009
We've got beef
Plenty of foie gras, truffles and Ahi tuna are being served at the Sundance Film Festival. But after checking out a few dining events this weekend, the award for the most popular dish goes to --- drum roll please ---- braised beef short ribs.

Sunday night at Bon Appetit Supper Club, Chef Cat Cora, of "Iron Chef America," served this slow-cooked comfort food to comedian Chris Rock and the rest of the cast and crew of his documentary "Good Hair." It came with herbed potato risotto, chanterelle mushrooms and Stella Artois beer.

On Friday, STK Chef Todd Mark Miller (an East High School graduate and former chef at the Metropolitan, Fresco and Deer Valley) served braised beef short ribs with parsnip puree, sunchokes and port wine to director Spike Lee and friends.

And tonight, at Chefdance, in the Basement of Harry O's nightclub, Utah chefs Adam Vickers and Franck Peissel (Tuscany and Franck's respectively) will be serving Kobe beef short ribs with shaved black truffles. Pomme frites fried in duck fat and pan seared Opakapaka “Hawaiian Pink Snapper” also are on the menu.

"When its snowy and cold, everyone turns to braised food," explained Cora, adding that she'd rather cook lamb, but beef "pleases everyone."
posted by Kathy Stephenson @ 9:04 AM |

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About Kathy
   Kathy Stephenson has been the food writer at The Tribune since 2000. Prior to that she covered education and was a general assignment reporter for Utah's largest daily newspaper. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.