Favorite utensil: My Sabatier chef knife.
Celebrities served? Carter Beauford (drummer for DMB). Being a drummer, it felt good to share my talents with someone that has inspired me outside of the kitchen.
Personality in the kitchen: I like to stay calm and cool, but that doesnt always happen.
Go-to ingredient: Kosher salt
Overused ingredient: Thyme
First dish: Spaghetti sauce. I was 11 years old.

Dr. Pepper Braised Beef Short Ribs

3lb. beef short ribs
3 tbsp oil
2 tbsp kosher salt
1 ½ tbsp black pepper
5 gloves garlic
2 medium carrots, roughly chopped
1 large yellow onion, roughly chopped
3 stocks of celery, roughly chopped
1/3 cup red wine vinegar
3-4 cup Dr. Pepper
5-7 sprigs of thyme

4-6 servings

Season beef with salt and pepper. Heat a large sauté pan* on medium high heat, then add the oil. Sear the meat on all sides, about 2-3 minutes per side. Once the meat is brown, remove it from the sauté pan and place it in a large casserole dish or oven safe baking dish.

With the remaining fat in the sauté pan, sear the carrots, onion, celery and garlic. Sauté vegetables for about 5-7mins on high, stirring occasionally. Transfer vegetables to the baking dish.

Deglaze the sauté pan with the red wine vinegar, then add to baking dish.

Pour just enough Dr. Pepper to cover the vegetables and beef.

Cover and bake @: 350 degrees for 3-4 hours
300 degrees for 5-6 hours
250 degrees for 7-9 hours
200 degrees for 10-12 hours

* This can be done start to finish in a large roasting pan or dutch oven.