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PrintGarden and Glass and Grilled Ribs
A recipe from Chihuly Garden and Glass' Collections Café, which offers locally inspired dishes with a side of art.
Photography: Courtesy Chihuly Garden and Glass
At Chihuly Garden and Glass in Seattle, you can get your fill of the master glass artist’s work and your fill of good food, too. Collections Café (pictured) offers a Northwest-inspired menu with more than two dozen of the artist’s personal collections on the side (hence the café’s name).
A pack rat extraordinaire, Chihuly began his lifelong passion for collecting ephemera as a boy on the shores of the Puget Sound, scouring the beach for sea glass. The resulting décor is a feast for the eyes, but the food is every bit as memorable. Chefs Jeff Maxfield and Ivan Szilak, assisted by Jason Wilson of Crush are all about fresh and local. Craft beers and Washington and Oregon wines, inventive fresh lemonades (honey-cucumber, pomegranate–basil, and strawberry-lavender), starters like watermelon gazpacho and grilled Pacific octopus, and mains like grilled wild salmon (naturally) and sun-dried tomato and goat cheese ravioli — this is a place to come to even if you’ve seen the art before.
Below is Collections Café's recipe for grilled short ribs.
Grilled Short Ribs
5 pounds short ribs
1 pound pickled vegetables
½ bunch of flat-leaf Italian parsley
12 ounces rib sauce reduction
Grill the short ribs till cooked through. Slather with the sauce and allow to caramelize. Serve with pickled vegetables and garnish with leaves of parsley.
Pickled Vegetables
1 pound cauliflower florets
1 pound pickling cucumbers, cut into bias moons
1 pound fennel, thick julienne
1 pound carrots, peeled, cut into bias rounds
1 pound yellow onion, thick julienne
1 gallon pickling liqui
Bring liquid to a boil and pour over vegetables. Put something on top of the vegetable to submerge under pickling liquid. Leave for at least 24 hours.
Pickling Liquid
40 ounces champagne vinegar
3 tablespoons pickling spice
2 tablespoons chopped garlic
6 cups sugar
6 tablespoons kosher salt
Short Rib Marinade
32 ounces chocolate stout beer
6 tablespoons cider vinegar
2 tablespoons chopped garlic
1 teaspoon chili flakes
2 smoked pasilla chilies
4 ounces light brown sugar
½ teaspoon ground black pepper
1 bay leaf
5 pounds kalbi cut beef short ribs
Bring everything to a boil and cool. Pour over ribs and marinate for 24 hours. After 24 hours, remove the ribs out and strain off the liquid. Reduce the liquid and use it as sauce for the ribs.
