Exclusive recipes created by our Executive Chef, Jeremy Martindale.


Braised Short Ribs

Serves 4 people

  • 5 beef short ribs
  • 2 ea carrots roughly chopped
  • 4 ea shallots roughly chopped
  • 12 sprigs thyme
  • 1 cup red wine
  • 2 cup veal demi glaze or beef stock
  • bottled water
  • salt and black pepper


1. Season the ribs with salt and pepper

2. Sear the ribs, on high heat, until golden brown on all sides, in a heavy braising pan with a lid

3. Remove the ribs from the pan and sauté carrots, shallots and thyme in the leftover fat from the short ribs, then add red wine and reduce until almost dry

4. Place the ribs back in the pan and cover with beef stock and water (they need to be completely covered in liquid depending on your pan you may need to add more stock and water)

5. Place lid on pan and place in the oven at 275 degrees for three hours or until they are tender

6. Remove the short ribs and reduce the liquid on the stove top until sauce consistency then strain

7. Enjoy!



Roasted Sweet Potatoes

Serves 4 people

  • 4 ea sweet potatoes
  • salt and white pepper


1. Roast sweet potatoes in 350-degree oven until cooked through, cool, peel (the skin will detach from the sweet potato during cooking) and slice into ¾ in pieces lengthwise

2. Season with salt and white pepper, sear on two sides and place in 350-degree oven for ten minutes just before serving



Red Cabbage

Serves 4 people

  • ¼ red cabbage
  • 2 strips bacon
  • 2 ea shallots
  • ½ cup seasoned rice wine vinegar
  • 1 tbsp brown sugar
  • salt and white pepper


1. Shred cabbage as thinly as possible

2. Cook bacon in medium sauté pan, remove bacon, sauté shallot in bacon fat then add cabbage

3. Sauté cabbage for 10 minutes, string often, then add rice wine vinegar, sugar and season to taste