The Long Game
Slow-braised short rib on crispy polenta with gremolata
Patience and instinct — the hallmarks of a career built over decades
Why this bite? Greg's career was never about quick wins — it was built on patience, vision, and letting things develop. Slow-braised short rib mirrors that philosophy perfectly.
The Story
Greg Topalian's career is a masterclass in playing the long game. From his early days in the exhibition industry to leading one of the world's most recognizable event brands, he understood that real impact comes from sustained vision, not quick wins. This slow-braised short rib — rich, deeply developed, and layered with flavor — mirrors the patience and strategic thinking that defined his approach to building lasting experiences.
Read Full Story →Ingredients
- 2 lbs short ribs
- Polenta
- Red wine
- Beef stock
- Italian gremolata
- Parmesan
Preparation
- 1.Braise short ribs in red wine and stock for 3 hours until falling apart.
- 2.Cook polenta until creamy, spread on sheet pan, chill, then cut into rounds and crisp.
- 3.Shred short rib meat and place atop crispy polenta rounds.
- 4.Top with fresh gremolata and shaved parmesan.
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