Chef Dominick Hayman's recipe, Ponzu Spiced Beef Short Ribs and Cucumber-Apple Salad with Meyer Lemon Citronette looks almost too beautiful to eat, except it's so mouthwatering! It took first place in the first-ever Black Culinary Expo held June 15 in Brooklyn. After a half-hour marinade in some tantalizing spices and Ponzu sauce (or low sodium soy sauce) the short ribs cook in mere minutes on the stove. The salad is a dance of julienned apples and shredded English cucumbers dressed in a bright balance of Meyer lemon, olive oil and seasoning. Thank you to Chef Dominick whose complete recipe will appear in the Savoring the Shore fundraising cookbook to benefit NJ Sandy relief. Please email your recipe today to email@example.com.