Toast to Wynwood Life

Are you a Yes (Wo)man? Does an opportunity knock at your door and #fomo kicks in, and you just have to agree? Well, something similar happened to me about three weeks ago. I received an email asking for my participation during the third annual Wynwood Life Festival—in a cooking demo!

Cutting up red pepper

Live Live Live

It sounded like such a fun event that I could not turn it down. The only catch was that I would be cooking on a stage for the first time in my life. For someone like me who is usually more comfortable behind the camera, this was surreal. But, forget about stage fright. I had to start thinking about what I was going to prepare.

Writing in notebook

Writing the Menu

The segment was called “Writing the Menu” and it gave bloggers a chance to switch roles with the cooks for once. My planning process sounded a little bit like this: I love avocados, carbs are awesome, and avocado goes great on toast, BAM! Avocado toast!

Then I reasoned, well, who wants to watch someone make guacamole? Something was missing. That is when I started polling my friends and family. And all their comments drew me to one conclusion… this dish needed meat! The final dish was a Short Rib Avocado Toast.


You will need:

Short ribs

Garlic powder

Seasoned salt


Himalayan pink salt


Red and orange mini peppers


Key limes

Avocado oil



Step by Step:

  1. Rub garlic powder and seasoned salt onto the short ribs. Don’t be shy; pack it in there! Then set aside while you prep the guacamole.
  2. Halve 3 avocados and remove the seeds. Use a short knife to slice the avocado the long way and across until it looks like little cubes in there. Then use a tablespoon to scoop it out into a bowl.
  3. Chop up 3 yellow or orange mini peppers. Toss these into the bowl with the avocados. Optional: chop up half an onion and toss into the bowl.
  4. Sprinkle 1 tsp of Himalayan pink salt on your fresh avocados (or to taste). While you’re at it, give it a dash of turmeric. If you’re new to this, then use it sparingly.
  5. Squeeze in 5-6 key limes, or more if you enjoy more of that citrus flavor.
  6. Use a fork to mash the avocado and blend it all together. Set this aside now to get back to your short ribs.
  7. Over medium heat, drizzle your avocado oil and bring on the short ribs. Sear each side (even the bone a bit) for about two minutes until browned. Then bring down the heat and pour in water until about ¼ of the meat is covered. Leave the bone side down on the pan.
  8. Set it and forget it. It takes about one hour and change until the short ribs are fully cooked in this process. While the pressure cooker might speed things up, this way will leave the meat extra tender. It will fall off the bone! Using two forks, separate the meat until it is all shredded.
  9. The last step is to plate your dish. Slice the baguette diagonally to make the perfect sized bite. Toast if desired, and then top with a spoonful of guacamole, the shredded short ribs, and a little cilantro for looks.


Wynwood Life Demo

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