SHORT RIB GRILLED CHEESE
- 5 ounces braised beef short rib (pulled)
- 2 slices sour dough sandwich style bread
- 1.5 ounce Utah Beehive Promontory Cheddar (shredded)
- 2 cups beef stock (hot)
- Sliced Large Tomato
- Garlic Aioli
- 1.5 ounce clarified butter
- House made Lespri Chips
- .5 ounce Champaign Vinaigrette
- 1 pinch fresh cut chive
- Large no-stick sauté pan
- Small pan
- Oven set at 450*
- 2 large bamboo picks (4 inch)
Preheat oven to 450*. Heat the beef stock in the small pot. Next heat the clarified butter in the large no-stick sauté pan, add the bread, top with cheese, place in the oven (open faced) till cheese is melted and the bread is golden brown.AS bread cooks add the pulled beef short-rib to the beef stock, bring to a boil and turn down to a simmer. When the bread is ready pull and place on cutting board, remove the short rib from the stock and drain, place on top of one side of bread, add the tomato, arugula, garlic aioli pinch of pepper top with remaining bread. Use the bamboo pick to hold your sandwich together, cut on an angle (corner to corner), place on plate add chip top with vinaigrette and chives.
PARK CITY FOOD AND WINE
Back by popular demand, the “Stroll of Park City” returns to Main Street on Friday, July 11, for the Park City Food & Wine Classic.
Meander through Park City’s historic downtown while visiting art galleries, restaurants, bars and beautiful outdoor venues. Each Stroll Stop offers its own variety of wines and delectable culinary morsels, allowing guests sample a more than a dozen charming restaurants and retailers.
The event is just one of dozens being offered at the classic. Tickets are now on sale on the classic’s website.