Red Cat Short Ribs, 2007
Oil on linen, 2' x 2'
November 18, 2006, Our November 18th, I prepared a meal to kickoff Sandra's birthday/Thanksgiving week we planned to spend at home in Cape May. Our short rib dinner was inspired by a meal we had a few weeks earlier with our friends Frank and Deborah at Balthazar’s restaurant in New York, one that we enjoyed so much we purchased their cookbook, particularly for their short rib recipe. As It was just a few days before Sandra’s birthday, she received the Red Cat Restaurant cookbook from Arts for Transit and it also had a recipe for short ribs, so I decided to try it out instead. Short ribs are a perfect fall meal; the smell of beef and root vegetables slow roasting for hours in the oven fills the house with wonderful aromas. While the dinner was in the oven Sandra prepared the table incorporating the flowers she received, also a birthday gift from Arts for Transit, providing a romantic ambience. We could almost image we were dining in a French bistro. Fred May
Oil on linen, 2' x 2'
November 18, 2006, Our November 18th, I prepared a meal to kickoff Sandra's birthday/Thanksgiving week we planned to spend at home in Cape May. Our short rib dinner was inspired by a meal we had a few weeks earlier with our friends Frank and Deborah at Balthazar’s restaurant in New York, one that we enjoyed so much we purchased their cookbook, particularly for their short rib recipe. As It was just a few days before Sandra’s birthday, she received the Red Cat Restaurant cookbook from Arts for Transit and it also had a recipe for short ribs, so I decided to try it out instead. Short ribs are a perfect fall meal; the smell of beef and root vegetables slow roasting for hours in the oven fills the house with wonderful aromas. While the dinner was in the oven Sandra prepared the table incorporating the flowers she received, also a birthday gift from Arts for Transit, providing a romantic ambience. We could almost image we were dining in a French bistro. Fred May