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Dish: Bruno's Short Rib Braise Serves 4 For the braise: 8 short ribs 2 inch cut 2 bottles red wine 2 heads garlic 3 sprigs rosemary 1 bunch fresh thyme 1 white onion 1 carrot 2 stalks celery 1 orange ¾ to 1 gallon of beef stock For the glaze: 2 cups shallots ½ cup black peppercorns 4 sprigs thyme 4 cups port Braise technique In a large pot (oven safe) place short ribs, all veg cut in half(including the orange) rosemary & thyme-then cover with wine and beef stock just to top of meat. Place in oven at 175-200 degrees f. And cook for 4-6 hrs. Or until tender. Once tender, remove from oven and allow cooling to room temperature in cooking liquid. Once cooled, remove from liquid and refrigerate. Strain the cooking liquid to remove all solids and discard solids. Reserve this liquid for making glaze. Glaze technique In a large sauce pot sweat the shallots, thyme & black peppercorn. Then add port and reduce by 80%. Add reserved braise liquid and reduce by 70%. Dish: Bruno's winter squash soup Serves 4 8 butternut squash 4 stalks celery 2 carrots 3 onions 2 parsnips 1 celery root 1 head garlic 1 gallon chicken stock 1 # butter For sachet: 1 bunch sage 1 bunch thyme 1 bottle white wine 2 tblspoon star anise 1 tblspoon clove 1 tblspoon allspice 1 stick cinnamon 1 tblspoon black pepper Split butternut squash and roast at 350 degrees with salt, pepper, olive oil and 2 cups water until tender. Remove skins and reserve. In a large pot sweat celery, carrot, onions, parsnip, celery root and garlic. Once tender add ½ bottle white wine and reduce 80%. Add butternut squash, sachet & chicken stock and cook at low heat for 3 hours. Remove sachet and puree with butter in blender. Season to taste and pass through a fine sieve. Garnish with fried sage and extra vigin olive oil.