Share a little about the ingredients and techniques used to create this dish/item. I made a small batch of veal demi-glace starting with 4 lbs of veal bones (from Don & Joes Butcher in Seattle's Pike Place Market). When the sauce was completely reduced (from 3,500 ml to 280 ml) I placed the demi in a silicone ice tray and cooled. This produced 16-20 g cubes which I froze for future use. The celebration meal included: Braised Beef Short-Rib, Baked Potato and Sauted Vegetable batons. The demi-glace was added to a Port reduction with Cremini mushrooms.. Served with an awesome Washington Sangiovese from Long Shadows Vineyards. What are you most proud of? The Short Ribs were cooked for 48 hrs at 135-f Sous Vide - They were so tender and moist. What advice would you give someone starting this project? Enjoy the ride. Also you can buy small packets of Demi-Glace in the store but this batch cost me about $14.00 and I got 8 times yield. So it is much cheaper and it is your love.