Cool Plates features dishes from across the country to help inspire chefs' creativity. Executive chef Steven Grosnick, who is a major booster for his native state of Michigan, simultaneously shows local pride and taps into his customers’ comfort food urges by marinating the meat for this dish in a local root beer from a company that has produced soda in the state since 1907. He packs salted short ribs into a baking dish and sprinkles them with chopped Spanish onions, bay leaves, thyme ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!