At Chad Houser’s nonprofit Downtown restaurant that helps at-risk youths turn their lives around with culinary training, chef de cuisine Sarah Green had comfort food on the brain when creating this dish. Short ribs are slow-braised and the braising liquid is used to make the sauce before folding in sautéed mirepoix consisting of carrots, onion and celery with cremini mushrooms and diced potato. It’s topped with a light and flaky pastry circle and a lightly dressed salad of Paul Quinn arugula and pickled fennel.

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