This is still a cooking group, right?

Short ribs, rubbed with Montreal steak seasoning, allspice and long
pepper, seared then braised in beef + lobster stock with fresh bulb
onions and garlic. The lobster/beef stock made a really great, rich
gravy at the end when sieved, degreased, reduced slightly and mixed
with cornstarch to thicken a little.

Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
left from the National Cheese Convention - yeah!), butter, green
onions, and white pepper.

Sauteed yellow and green beans with real parisian carrots (not those
whittled down things). With a squeeze of fresh Meyer lemon.

Short ribs - searing on all sides. A required first step:
http://i47.tinypic.com/2gxk4mp.jpg

Plated:
http://i45.tinypic.com/25a8cye.jpg

They say you're supposed to eat colors. I think I nailed that one
tonight.

-sw