CHEF Bret Pelaggi
RESTAURANT Threefold cafe
FACTS Coming from Maine, the chef graduated from the New England Culinary Institute and afterwards went to work at some of Boston’s well-known restaurants. Bret was a contestant on Top Chef, Season 11. Bret has lived in Miami for four years and was the executive chef at Uvaggio, before joining Threefold Café in 2015 to setup and run the dinner menu. He has developed a high class menu based on classic technique centered around quality and integrity.
Beef Shortrib with tallegio pomme puree Black licorice tea consomme, Black olive soil
Shortrib Recipe- serves 4-6
For the Beef
1 piece beef shortrib 2 lb
-Season beef on all sides with kosher salt, wrap in plastic and let sit overnight. Sear beef on all sides and let cool completely. Place in cryovac bags and seal tight. Set the sous vide cooker to 185 F cook 24 hours and then gently place in ice water bath to cool completely . When chilled take out and portion into desired size. To warm bake at 375 for 15 min.
3 large Yukon gold potato
1 tblsp salt
3 tblsp butter
1/4 cup half and half
4 oz taleggio cheese
-Peel potatoes cut into large chunks and simmer until done. Strain when done and place potatoes and all other ingredients in the top of food mill and process. If available place puree through a chinois for an extra smooth texture.
Black licorice tea consommé
1 quart low sodium beef broth
1/4 cup carrot, celery and onion rough small dice
8 egg whites
1/2 tblsp tomato paste
2 tblsp black licorice tea
-Place broth in pot about three times bigger than the liquid and bring to a slow low simmer. Place all other ingredients except tea in food processor and puree. Slowly whisk this into the broth then turn heat up slightly until this mix sets and looks like a raft. Make a small area in the side for steam to get out , you’ll start to see the mix broth become clear. Add tea once clear to area where you can see the broth. Keep at low simmer for an hour then strain through cheese cloth or cheese bag.
Black olive soil
1/4 cup sliced Kalamata olives in brine placed on racks of food dehydrator and dehydrated for 24 hours. When olives are done chop till a fine powder
-Divide the potatoes in desired number of serving bowls. Place hot shortrib on top. Spoon the olive soil on top of shortrib. Place seared beech mushrooms (chilled tossed with red wine vinegar and olive oil) on top of olive soil and finish with picked thyme. Pour consommé tableside as you serve.