Another Holiday Chef view for the article “Tradition in the Kitchen” by writer/editor Doug Sparks for Merrimack Valley Magazine.
I made a trip to Burtons in Shrewsbury MA to meet with Corporate Chef Daniel Greenough for his family recipe.
Cider Braised Short Ribs with Cranberry Chestnut Stuffing and a Scallop Crudo with Grapefruit, Fennel and Vanilla. Check out his recipes in the Holiday issue of Merrimack Valley Magazine.