Grilled Bison Short Ribs
Chef David Gutowski
Grouse Mountain Grill
Ingredients
5 # - Bison Short Ribs
1 Cup –Soy Sauce
½ Cup –Brown Sugar
4 tbsp – Rice Vinegar
½ Cup – Water
¼ Cup – Mirin
1 Cup – Green Onion (chopped)
1 Each – Pear (pureed)
4 Tbsp – Ginger (minced)
4 Tbsp – Garlic (minced)
2 Tbsp – Toasted Seasme Oil
Directions
1. Combine all ingredients and pour over short ribs.
2. Marinate overnight.
3.
Grill over hot coals for 2 minutes on each side, being careful not to over cook.
For more information about this Culinary Demonstration, the chef, the recipe, and other food
offerings in Beaver Creek, visit www.beavercreekculinary.com.
About Chef David Gutowski
Executive Chef, David Gutowski is from Peekskill, New York. He is a graduate of the Culinary Institute of America in
Hyde Park, New York.
After an externship in Telluride, Colorado, David spent three years as the Sous Chef of the popular and upscale
Beanos Cabin on Beaver Creek Mountain and moved on to become part of the opening staff of The Ritz Carlton
Bachelor Gulch. As their Sous Chef, David spent his years with The Ritz Carlton at Remingtons, the flagship
restaurant of this luxury hotel. When the company presented an opportunity for travel, David, hungry for more
experience, worked with pastry at the St. Thomas Ritz Carlton and M bistro at the Ritz Carlton New Orleans.
Atlanta’s Ritz Carlton Buckhead and Key Biscayne’s Ritz Carlton rounded out his experience with banquet work.
David began at privately owned Grouse Mountain Grill, Beaver Creek, as Sous Chef in June of 2007 and was
promoted to Executive Chef in September, 2009.
In addition to producing award winning dinner cuisine, David oversees a staff of 20 producing all of the food for
the RockResort Hotel, The Pines Lodge, in which the restaurant is the sole food provider. Events, meetings,
breakfast and in-room dining, as well as dinner, consistently place this hotel at the top for food in the RockResort’s
collection.
David specializes in staying in touch personally with the restaurant guests and staff ensuring nothing but perfection
on the plate. His cooking style is contemporary with a regional focus with everything, including the bread, pastas,
sausages and pastries, made in house.
Of note:
COUCHON 555 2013, Four Seasons, Vail, Co
Selected as a judge for this competition of renowned chefs celebrating heritage pigs while supporting ethical
family owned farms, producers and farmers.
James Beard House, Featured Chef
Chef David is honored to have been an invited featured Guest Chef at The James Beard House in Manhattan on
September 27, 2012. Apparently New York knows who he is since the dinner is was sold out with a long waiting list
prior to the general public even seeing it on their calendar. This was a fundraiser for The James Beard Foundation.
Chef David Gutowski has hosted many guest chefs preparing event meals as a team.
Stephanie Izard, Cat Cora, Lachlan MacKinnon-Patterson & Abraham Salum are the most recent ones.
Selected by Cornell University for 2011 “Cross Country Gourmet”
Executive Chef, David Gutowski was selected to pamper 3000 students, faculty and staff at Cornell University by
serving Grouse Mountain Grill food in place of the dining hall fare in two of the largest campus eateries for two
consecutive nights. Grouse Mountain Grill Chef David and his assistant worked in tandem with the Cornell kitchen
staff to create items representative of his cuisine and, in some cases, exact items found on our menu at the
restaurant.
Community Service
Chef David participates in many community fundraisers including Hike and Dine for Jack’s Place (a local cancer
caring house) Love for the Ladies, a Rail Jam benefitting Vail Breast Cancer Awareness and Grouse Mountain Grill’s
Dinner in the Garden benefitting Eagle County’s Students in Transition program. Additionally, he coordinates Chef
Table donations and participates in donated dinners for silent auctions fundraisers in the areas of local education,
local community support organizations and health related fund raising drives.