About the Event

Sometimes a little goes a long way. That’s the idea behind the surprising and soulful cooking of Scott Conant, CIA graduate and Chef/Owner of Scarpetta & D.O.C.G. Restaurants.

In this lively and practical session, you’ll learn how to use one simple ingredient — short ribs — in two distinct preparations. Watch as Scott deftly demonstrates braised beef short ribs with vegetable and farro risotto, and then takes off on another creative angle with his next course, short ribs and bone marrow agnolotti with garlic chips and horseradish:  two delicious ways to make every bite count.

Book signing to immediately follow event.