Missouri-Made with Gilardi’s
Chef James Martin crafts an Italian meal made entirely of local ingredients. Master the method yourself using recipes from 417 Magazine’s April 2016 cooking class.
Written by Claire Porter | Photo by Brandon Alms
Missouri Beef Industry Council
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Chef James Martin of Gilardi's Ristorante
Course 1: Carpaccio with Meyer Lemon Wedge
Course 2: Black and Bleu Salad
Course 3: Homemade Ravioli with Braised Short Ribs
Course 4: Panna Cotta
Serve this Italian dish alongside a Meyer lemon wedge and crostinis. Recipe by Chef James Martin of Gilardi's Ristorante.
Black and Bleu Salad
Blackened beef tips elevate this traditional salad to the next level. Recipe by Chef James Martin of Gilardi's Ristorante.
With braised short ribs. Recipe by Chef James Martin of Gilardi's Ristorante.
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