Now that summer is gone, it's time to pack away the grill and focus on warm kitchen recipes. John Besh, acclaimed chef of New Orleans' August restaurant, explains how to easily make a delicious autumn meal — Zinfandel braised beef short ribs with creamy polenta and a ragout of fall vegetables.
About John Besh
John Besh sets the benchmark for fine dining in New Orleans with his restaurant family, including August, La Provence, Lüke and Besh Steak. “Gourmet” magazine included August in its “Guide to America’s Best Restaurants,” and the Zagat Guide rated August No. 1 in New Orleans for food and service. In 2006, Besh received the James Beard Award for Best Chef of the Southeast. He is currently competing to become “The Next Iron Chef” on Food Network.