Sixth Course: Shortribs

Braised short ribs and asparagus on pureed parsnip.  Short ribs garnished with an apricot glaze and fresh celery root salad.

I wanted to roll around on the short ribs like a dog.  So melty and good.  And the celery salad had a great flavor.  Chef Watkins' cold side chef has skills.

By this point I was pretty much stoned on delicious food.