We invited Miguel Calderón, executive chef of Calderón Dining, to share two recipes geared to the season of warmth and love. Miguel and his wife, Kirsten, run a catering business tailored to create fine-dining experiences in the comfort of one’s own home. As personal chefs, they serve clients throughout the Northeast. Miguel graduated from culinary school and expanded his knowledge by traveling throughout the United
States and Europe, working in Michelin-starred restaurants. His unique and refined style merges French technique with the bold Hispanic flavors of his heritage.“In Puerto Rico, where my family comes from, we tend to eat bold flavors rather than spicy. But I do love blending chocolate and spice, so I developed braised short ribs deeply flavored with a smoky chocolate and coffee dry rub and a doughnut hole with a spicy-sweet twist. I hope you enjoy!”
