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I was very excited when I learned about the two ingredients for this year’s Chef’s Choice, since they fit perfectly with our contemporary American menu. For the eggplant, I immediately thought of a tartine; we make our own sourdough in-house, which provides the perfect vessel for a new dish. Babaganoush is probably one of the most popular eggplant dishes, and we have a bounty of spices from La Boîte which will help to make it outstanding. Short rib is one of my favorite cuts of meat to work with given how flavorful and tender it can be when braised. My background in French cuisine helped me to create a recipe for the perfect short rib dish.
Chef Herbert Schulz
Babaganoush served on sourdough bread with labneh, sweet-and-sour Japanese eggplant, and toasted hen-of-the-woods mushrooms
Braised short rib with cherry tomato confit, corn pureée, and roasted sunburst squash
2020 Salzedo St.
Coral Gables, FL