Peter began his tenure with Schwartz Brothers in 1992 as part of the opening team for Spazzo Mediterranean Grill. His culinary journey has also included stints at Daniel's Broiler, Chandler's Crabhouse, Mezzanino Café and then back to Spazzo Mediterranean Grill as head Chef where he used his culinary talents creating the menu's signature tapas.

Chef Peter left Spazzo in 2001 to be closer to his family in Louisiana and Florida. We asked Peter about his kitchen experiences while he was away. "My experience in Louisiana was great! The exposure to several different food cultures was most memorable." Chef Peter says he was "creolized" and took to learning the finer points of gumbos, étouffée and jambalaya that were a key element of good home cooking in the bayou country. Chef Peter then moved on to Florida where he headed up the kitchen team at Brio Tuscan Grille. "At Brio we focused on understanding the subtle nuances of classic regional Italian dishes. I learned a bit more patience and also was educated to respect 'the simmer'; a large part of Italian cuisine. Italian cooking is about the basic principles and simple ingredients, a little art and finesse, and understanding the sensibilities of the people."

"My task at Spazzo is to prepare food that will be an enjoyable component of the dining experience. I want our guests to relax and feel comfortable. I believe that many of my favorite foods are simple in nature. The flavors should be developed, yet not contrived." The attached recipe for beef short ribs braised in red wine is a classic example of Chef Peter's style. Simmered long and slow, the beef takes on a new dynamic with the addition of Chianti, porcini mushrooms and parmesan polenta. "This classic dish will always find its way onto the menu at Spazzo!" Says Chef Peter.

Enjoy

Short ribs braised in red wine

¼ cup extra virgin good quality olive oil

4# Beef short ribs (Thick cut)
1 tsp kosher salt
1 tsp fresh ground black pepper
¼ cup dried porcini mushroom ground (available at specialty grocery stores)
¼ cup all purpose flour

½ lb. carrot, peeled and chopped
1 lb. yellow onion, chopped
¼ lb. celery, chopped
2 Tbl. garlic, sliced

2 cups red wine
2 cups whole peeled tomato in juice crushed by hand
1 cup beef broth (prefer low sodium)

1 Tbl. Fresh chopped thyme
2 Tbl. Fresh chopped rosemary
1 Tbl. Fresh chopped oregano
2 Each medium sized bay leaves


Method:

In a 6 qt. Heavy iron pot warm the olive oil over medium-high heat

Season the ribs with salt and pepper. Dust thoroughly with porcini and flour.

Sear the meat in the pot on all sides until browned, about 15 minutes.

Remove meat from pan, and lower the heat

In the same pan add the onions, carrots, celery, and garlic. Cook until onion is translucent and you can smell the garlic. Place ribs back in the pot.

Add the wine, tomato, stock, and bring ingredients the to a simmer.

Add the fresh herbs and the ribs, cover and reduce heat.

Cook slowly for 2 -2 ½ hours until the meat nearly falls off the bone.

(Skim the fat from the braising liquid as needed)

Remove the ribs from the pot and turn heat back up to high. Allow stock to reduce slightly and pour over ribs for service.

Serve the ribs with either your favorite mashed potato or soft polenta

For a fancier garnish, sprinkle with "gremolata". (A mixture of chopped Italian parley, fresh minced garlic and lemon zest)