SouffléEdwins Leadership & Restaurant Institute·Brandon ChrostowskiA light, airy baked dish made with egg yolks and beaten egg whites.|
Boeuf BourguignonEdwins Leadership & Restaurant Institute·Brandon ChrostowskiA classic French stew made with beef braised in red wine, beef broth, and...|
Pappardelle with OxtailEdwins Leadership & Restaurant Institute·Brandon ChrostowskiWide, flat pasta served with a rich oxtail ragu.|
OystersEdwins Leadership & Restaurant Institute·Brandon ChrostowskiBivalve mollusks, often served raw on the half shell.|
Short RibsEdwins Leadership & Restaurant Institute·Brandon ChrostowskiBeef short ribs, typically braised until tender.|