Chef David Breeden is the production team lead for Market + Craft, one of the three dining venues at Givens Estates. He has always enjoyed cooking, inspired by great television chefs such as Emeril Lagasse and Justin Wilson. After graduating with a culinary arts degree from Asheville-Buncombe Technical Community College in 2016, David worked as the senior banquet chef for Harrah’s Cherokee Center in downtown Asheville. David enjoys sharing his talents with our life plan community for the work-life balance and creative freedom to whip up new, bold dishes for our residents. Givens Estates is located in a foodie town and that doesn’t stop at our community. David’s creativity in senior living dining has been featured in Senior Dining Association’s articles. Speaking of bold, new dishes, check out Chef Breeden’s latest creation: Red wine beef short ribs over cheese herb polenta cakes and glazed carrots! Recipe below, happy cooking!

Red Wine Beef Short Ribs (6 servings)

Ingredients

• 4 pounds beef short ribs bone-In, English Cut
• Kosher Salt
• Fresh Ground Pepper
• 2 tablespoons olive oil
• 1 large onion diced
• 3 medium carrots peeled, diced
• 3 celery stalks diced
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups dry red wine such as Cabernet Sauvignon
• 2 cups low sodium beef stock
• 8 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic Cut in half crosswise

Instructions

1. Preheat oven to 325°. Season short ribs well with kosher salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if necessary, brown short ribs on all sides, about 2-3 minutes per side. Transfer short ribs to a plate
2. Reserve 3 tablespoons of the fat left in the pan, discard the rest. To the reserved fat in the pot, add the onions, carrots and celery, along with 1 tsp of salt. Cook, stirring often, until vegetables are softened, about 5 minutes
3. Add tomato paste; cook, stirring constantly for about 1 minute. Add the flour and stir until well combined and no dry flour remains, 2-3 minutes. Slowly stir in wine, scraping up the browned bits on bottom of the pan, simmer for about 1 minute. Add the broth, herbs, and garlic. Bring to a simmer. Nestle in short ribs, pour in any accumulated juices. Bring to a simmer, cover and transfer to oven. Cook for 1 hour and 45 minutes
4. Remove from oven, use a wooden spoon to scrape down the browned bits on the side of the pot. Return to oven uncovered and cook for another hour

Cheese & Herb Polenta Cakes (6-12 servings)

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 oz butter
• 5 medium cloves of garlic, crushed and finely chopped
• 2 teaspoons each of finely chopped fresh rosemary, thyme, & sage
• 2 teaspoons red pepper flakes
• 3 cups vegetable or chicken stock
• 3 cups half n’ half
• 2 cups coarse ground polenta
• ½ cup parmesan cheese, grated

Instructions

1. In a large saucepan over a medium to low heat, add the olive oil, butter, garlic, all the herbs, and red pepper flakes
2. Cook for 2 minutes, then add the stock and half n’ half and bring to a boil
3. Add the polenta and slowly bring to a boil, stirring constantly
4. Continue cooking for up to 30 minutes, stirring regularly until the mixture is very thick and the polenta is tender. If it seems to be cooking too quickly, simply add more water, a little at a time
5. Remove from the heat and stir in the parmesan cheese and check the seasoning
6. Pour into a baking dish and smooth to level it and allow it to set in the fridge overnight
7. Use a cookie cutter to cut into rounds
8. Dust them lightly in flour and fry until golden brown on both sides
9. Serve drizzled in your favorite sauce

Glazed Carrots With Honey & Balsamic (6 servings)

Ingredients

• 1 lb carrots washed and trimmed
• 3 tbsp honey
• 1.5 tsp fresh thyme stems removed
• 1 pinch salt
• 1 tsp balsamic vinegar
• 1/4 cup water

Instructions

1. Wash and trim the carrots and ensure all pieces are similar in size. If some pieces are bigger simply slice thicker carrots in half lengthwise
2. In a large pan over medium heat add the carrots, honey, thyme, water and balsamic vinegar. Cover with a lid and let simmer for 10 minutes
3. Remove lid add a pinch of salt and stir. Let simmer for another 10 minutes or until carrots are fork-tender. Serve immediately