FEB 10 2027 6:30PM: For The Love of Short Ribs - Hands On

Celebrate Valentine's week with an opulent, candlelit-style menu that proves the best table in town is the one in your own dining room. Slow-braised beef short ribs are the ultimate romantic centerpiece—meltingly tender, decadent, and deeply flavorful. Join Executive Chef Melissa Pelkey-Hass to learn how to prepare this impressive, restaurant-quality meal with poise and precision.

You will learn the secrets of caramelizing well-marbled beef short ribs, deglazing with rich port wine and rosemary, and coaxing the meat into fork-tender perfection. You'll balance sweet parsnips into a silky Yukon Gold potato purée, slice colorful beet carpaccio paper-thin, and finish the evening with an ultra-rich chocolate marquise dessert.

What's on the Menu:

Roasted Beet Carpaccio with Whipped Goat Cheese & Blood Orange: Thinly shaved sweet roasted beets topped with creamy chèvre, toasted pistachios, and blood orange segments.

Red Wine-Braised Short Ribs with Rosemary-Port Reduction: Fork-tender bone-in short ribs braised low and slow in dry red wine and aromatics, napped in a glossy port sauce.

Silky Parsnip & Yukon Gold Purée with Brown Butter: Sweet parsnips and buttery potatoes whipped with sweet cream and nutty browned butter.

Honey-Thyme Roasted Rainbow Carrots with Pomegranate: Sweet heirloom carrots roasted until caramelized and finished with fresh thyme and jewel-like pomegranate arils.

Dark Chocolate Marquise with Raspberry Coulis & Vanilla Bean Chantilly: A dense, velvety French chocolate truffle torte served with tart berry sauce and real vanilla cream.

Whether you bring your sweetheart or a cooking partner, you'll toast with a glass of bold red wine and fall in love with the art of fine dining at home.

Prices listed per person.