Private Chef Westport, CT & Fairfield County — Fine Dining at Your Table

Pat 12 meaty bison short ribs (about 8 lb) bone-dry; season generously with kosher salt and cracked tellicherry pepper. In a 7½-quart enameled Dutch oven, sear the ribs in grapeseed oil over medium-high heat until a deep mahogany crust forms on every face — roughly four minutes per side. Transfer to a tray and rest.

Drop the heat to medium. Sweat 3 cups of mirepoix — onion, carrot, celery — in the rendered fat until glossy and edged with caramel. Stir in 6 minced garlic cloves and 3 tablespoons tomato paste; toast 90 seconds until brick-red and fragrant. Deglaze with one full bottle of Cabernet Sauvignon and reduce by half. Add 6 cups veal stock, a thyme-rosemary-bay sachet, and the ribs. Cover and braise at 325°F for three hours, until a paring knife slides through with no resistance.

While the ribs braise, sweat 4 sliced leeks in butter; add 2 lb peeled parsnips, ¾ cup dry white wine, and 1½ cups cream. Simmer until silky, then purée through a chinois until glassy. Strain the braising liquid; reduce to a nappé glaze that coats the back of a spoon. Spoon the fondue, crown with a rib, lacquer with reduction, and finish with crispy leek frizzles, micro celery, Maldon, and a single viola petal. Serve immediately.