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February 18-19, 2017

Seaport Hotel and World Trade Center Boston, Massachusetts

Steve Brady

Steve Brady
The Merchant

Online Profile

Chef Steven Brady grew up on Nantucket and started his cooking career at the young age of 10 by being immediately drawn to the sense of community and camaraderie that exists within the kitchen.  


After receiving the Massachusetts Restaurant Association Culinary Scholarship he earned his culinary as well as business degrees from Johnson & Wales University in Providence Rhode Island.
During his studies at Johnson & Wales University, Chef Brady worked his way through school at The Cheesecake Factory where he learned the business side of the industry.


Going back to his roots Chef Brady worked for some of the country’s top restaurants and hotels on Nantucket including the Historic Jared Coffin House, The White Elephant Hotel, and The Walwinut.
Chef Brady has had held The Executive Position for The Nantucket Yacht Club for the past four seasons and just recently moved to Boston where he worked for The BNV group as Corporate Chef. 


Chef Brady is now joining the powerhouse team of The Merchant Kitchen and Drinks in Downtown Boston as the new leader, creator and developer in all that is food.

Braised Shortrib Arranchini

Yields: 36 (8oz portions)

For Arranchini:

  • 6 pounds Risotto cooked with white wine
  • 20 pounds short ribs Braised
  • 10 cups Smoked cheese Cheddar 
  • 2 bunches scallions fine 
  • 4 oz Mexican chocolate
  • 1 pint smoke Roma tomatoes 
  • 4 cups Braising Liquid
  • 1/2 cup Mexican coffee

Mix all ingredients together in a bowl and form into 8oz balls

For breading procedure:

  • Arranchini 8 oz. , 1 each
  • Flour
  • Egg wash
  • Panko dry, fine

To bread the arranchini roll the ball in flour, then transfer the ball to the egg wash and coat in egg wash. When coated in egg wash roll in the pank0 breadcrumbs.

To cook:

Chill the arranchini for an hour. After chilling deep fry the arranchini until golden brown. Once golden brown bake at 350 for 10 minutes.

For Sauce:

Reduce the shortrib braising liquid for 5 hours. Combine braising liquid with marinara sauce.

For Plating:

For plating spoon some sauce onto the plate. Place the arranchini in the middle of the plate and top with parmesan cheese. 

Our 2016 Sponsors
  • Party By Design
  • Market Street
  • New York Wine
  • Opici
  • Riedel
  • Treana
  • Vintage Makers
  • Wines of Georgia
  • WOSA
  • Boston Globe
  • Seaport WTC
  • Fine Cooking
  • Intermezzo
  • Kiss 108
  • NE Wine Gazette
  • WBUR
  • WCVB
  • Tufts
  • Clarke
  • Cabot
  • Native Water
  • WBZ
  • Tabl'eau
  • xfinity
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