Lunchbreak: Short ribs, spaghetti squash and crusty bread, from Inspired Catering and Events chef Elizabeth Tokarczyk and details on the Chicago Beach Polo Cup

Chef Elizabeth J. Tokarczyk

Inspired Catering and Events by: Karen and Gina Stefani
1300 W. Hubbard Street
(312) 226-7611

Qatar Airways Chicago Beach Polo Cup
September 9-11
11:00 a.m. - 7:00 p.m.
North Avenue Beach

Juniper Red Wine Braised Short Ribs, Herb Spaghetti Squash ‘Pasta’ with Tallegio Cheese and Crusty Bread with Bruleed Black Garlic

Short Ribs

6 – 6 oz boneless short ribs
6 Tbs olive oil
1/4 cup flour
2 cups red wine
2 cups beef broth
8 garlic cloves, smashed with knife
3 Roma tomatoes, cut in 1/4
3 carrots, cut in 1/4
2 ribs of celery, cut in 1/4
1 Tbs black peppercorns
1 Tbs ground juniper berries
kosher salt and fresh cracked pepper (you can use your coffee grinder to process whole peppercorns)

Preheat oven to 300 degrees. Heat Dutch oven over medium heat. Season the flour in a bowl with a few pinches of salt and pepper. Season short ribs with salt and pepper and dredge in seasoned flour.  Set aside. Add 4T oil to hot pan and sear short ribs until they have a crust on all sides, set aside. Add remaining oil to pan and sear off vegetables until slightly brown, about 7-9 minutes. Deglaze in red wine and reduce by half. Add in beef base and bring to a boil. Turn off heat and add back in the short ribs. Cover with plastic wrap and the dutch oven lid. Place in oven for 6-8 hours. Serve over spaghetti squash, with bread

Spaghetti Squash

1 large (or 2 small spaghetti squash)
4 Tbs soft butter
4 oz Tallegio cheese, cut into 1/2” cubes
4 Tbs fine chopped herbs (you can use any you choose, I recommend thyme, chive, marjoram and parsley)

Preheat oven to 375 degrees. Cut squash in half and place on baking tray cut side down. Roast for 35-45min until tender. Scrape squash into a bowl with a fork. Add melted butter, cheese and herbs. Season to taste with salt and pepper. Serve under short ribs, with bread.


1 loaf crusty bread
4 Tbs soft butter
3 heads black garlic, removed from  (you can find black garlic at most farmers markets, Eataly or online)

Slice crusty bread. Spread with butter and then with black garlic. Brulee with a hand torch or in the broiler. Serve with short ribs and spaghetti squash. Garnish with micro mustard greens.