Braising is relatively easy. And though it can be time-intensive, the results are amazing. Braising is best for tough cuts of meat, like beef brisket, pork shoulder and short ribs. Here's a good rule: you'd never braise a cut of meat you'd order medium-rare in a restaurant. A final tip: if you have time and you're not serving your braised dish immediately, let the meat cool in the strained liquid. This will give you a dish that is more moist and flavorful.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.