Sun Sentinel Palm Beach Edition
Short ribs from Dada in Delray
Q. I am looking for a recipe that I clipped from the Sun Sentinel years ago. I made it several times and now have misplaced the recipe. It was a short rib recipe that came from the chef at Dada in Delray Beach. It was cooked in a sauce with beef stock and herbs. I would appreciate any assistance you can provide. — Brenda Guritzky, Boynton Beach
A.
After an initial archive search for the short rib recipe came up short (couldn’t resist), I called Bruce Feingold, executive corporate chef and partner at Dada restaurant, (52 N. Swinton Ave, Delray Beach, 561-330-3232, sub-culture.org/dada), part of the Sub-Culture restaurant group. Feingold didn’t recall the article but knows the recipe well and added, “It has been on the menu for years, honestly I don’t remember when we started serving it, at least five years ago if not more.”
Located in one of Delray Beach’s oldest historic homes — the Tarrimore house, circa 1924 — the notable abode opened as Dada in 2000. Feingold’s culinary prowess, paired with rotating artwork, an eclectic atmosphere and outdoor dining options, have all contributed to the restaurant’s long-running success. And did I mention the mojito menu?
When Chef Feingold developed the short rib recipe he wanted to create an quality, flavorful upscale dish, with a casual home style appeal. He turned to a beef daube for inspiration, a classic French beef stew braised in wine, that takes its name from the traditional cooking vessel known as a daubière.
Feingold shared his take on getting the best results when making short ribs, “I think the method of preparation is the secret. Let the muscle relax and take the time to prepare it correctly so that it is perfect every time.”
While the recipe may seem lengthy at first glance, the task becomes more manageable when divided over the course of two days. This is one of those dishes that is great for entertaining as it can be gently re-heated just before serving without comprising flavor or texture.
Q. This weekend we enjoyed a lovely getaway to Captiva Island staying at the ’Tween Waters Inn. We had great meals at the resort but one particular dish stood out for me, the eggplant caprese at the Captiva House Restaurant. The flavors were more complex and rich than the average vegetarian entrée. Even topped with a thin slice of fried eggplant and fresh mozzarella it wasn’t at all heavy. Could you request the recipe? We would love to make this for family and friends. — Cathy Shaffner, Plantation
A.
For the eggplant recipe I must give credit to ’Tween Waters Inn Island Resort & Spa (15951 Captiva Drive, Captiva, 239-472-5161, captiva-house.com, tweenwaters.com) general manager Laurent Bosc for coming to your rescue, Cathy.
Nestled between the Gulf of Mexico and Pine Island Sound, surrounded by 13 acres and white sandy beaches, Tween Waters Inn has come a long way since its humble beginning as cozy fishing cottages in 1931. Nowadays, the historic Gulf-front resort and spa offers guests several accommodations including cottages, studios and guestrooms. And an array of dining options.
When Bosc came on board in 2015 his goal for the family-oriented resort was to create a more casual dining experience at the Captiva House Restaurant with a focus on expanding menu choices of affordable seafood options. In doing so, the dress code was eliminated. In 2016 Bosc added sushi to the menu, making Captiva House the only restaurant on the island that serves the Japanese specialty.
Replacing former chef of 12 years Jason Miller, who created the eggplant caprese recipe, is newly appointed executive chef Greg Nelson. Chef Nelson is responsible for overseeing kitchen operations for all of ’Tween Waters’ restaurants. You can expect to see new menus at the Captiva House, the newly renovated Crow’s Nest Beach Bar & Grill, Oasis pool bar and the new adults Serenity Pool bar and grill scheduled to open in the coming months.