Five Course Recipe

Roast squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a rimmed baking sheet and roast 25–30 minutes until tender and lightly caramelized.

Saute aromatics

In a large pot, heat remaining 1 tbs olive oil over medium heat. Add diced onion and carrot and cook until softened, about 6–8 minutes. Add minced garlic and thyme and cook 1 minute until fragrant.

Simmer and blend

Add the roasted squash to the pot with stock. Bring to a simmer and cook 10 minutes to meld flavors. Remove from heat and use an immersion blender (or transfer in batches to a blender) to purée until smooth.

Finish

Return soup to low heat, stir in heavy cream, maple syrup (if using), remaining salt and pepper. Adjust seasoning. Keep warm until service. Garnish with toasted pepitas or a small dollop of crème fraîche when plating.

Candy walnuts: In a small skillet over medium heat, add walnuts and sugar; stir until sugar melts and coats nuts, about 3–4 minutes. Spread on parchment to cool and separate.

Make vinaigrette: Whisk together olive oil, apple cider vinegar, Dijon, honey, salt and pepper in a small bowl. Taste and adjust balance.

Assemble salad: In a large bowl, gently toss mixed greens with enough vinaigrette to lightly coat (reserve extra for guests who want more). Arrange slices of pear on top, sprinkle crumbled goat cheese and candied walnuts. Serve immediately.

Prepare scallops: Pat scallops very dry with paper towel. Season both sides with 1.5 tsp salt and 1/2 tsp pepper.

Sear scallops: Heat a large skillet over high heat until very hot. Add olive oil. Add scallops, leaving space between them, and sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and cook another 1–1.5 minutes until just cooked through. Remove scallops to a warm plate.

Make lemon butter: Lower heat to medium, add butter to the same skillet. When it foams, add minced garlic and cook 20–30 seconds. Stir in lemon juice and chopped parsley. Spoon the lemon butter over scallops.

Plate: Arrange 2 scallops per person on chilled plates, spoon a little pan butter, finish with microgreens and a light grind of black pepper. Serve immediately.

Preheat oven and prep chicken: Preheat oven to 425°F (220°C). Pat chicken breasts dry. Mix breadcrumbs, Parmesan, parsley and thyme in a shallow dish. Season chicken with 1.5 tsp salt and 1/2 tsp pepper and brush lightly with olive oil.

Crust and sear: Press breadcrumb mixture onto the skin side of each breast to create an even crust. In an ovenproof skillet, heat 1 tbs olive oil and 1 tbs butter over medium-high. Place breasts crust-side down and sear 3–4 minutes until golden. Flip and cook 1–2 minutes on the other side.

Roast: Transfer skillet to the oven and roast 12–18 minutes until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove chicken to a resting rack and tent with foil for 5–7 minutes (carryover cooking will reach about 165°F).

Make pan jus: While chicken rests, return skillet to medium heat, add remaining butter and minced garlic, cook 30 seconds. Deglaze pan with chicken stock and lemon juice, scraping up browned bits. Reduce until slightly thickened, season with salt and pepper to taste, and finish with a knob of butter and chopped parsley. Slice chicken and spoon jus over when plating.

Make dill yogurt: In a bowl combine Greek yogurt, chopped dill, lemon zest, lemon juice, honey (if using), and a pinch of salt and pepper. Chill until service.

Cook salmon: Pat fillets dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and press gently for 10 seconds to ensure even contact. Cook 4–6 minutes skin-side down until crisp and mostly cooked; flip and cook 1–2 minutes to finish (timing depends on thickness). Remove to rest.

Finish and plate: Serve salmon fillet topped with a dollop of dill yogurt and a lemon wedge. For plated service, place fillet over a bed of seasonal vegetable or potato accompaniment and garnish with extra dill.

Preheat and prepare custard base: Preheat oven to 325°F (160°C). Chop chocolate and place in a heatproof bowl. In a saucepan, combine heavy cream and milk and bring just to a simmer. Meanwhile, whisk egg yolks with sugar until slightly thickened.

Temper and combine: Slowly pour about one-third of the hot cream into the yolk mixture, whisking constantly to temper. Then pour tempered yolk mixture back into the saucepan with the remaining cream, stirring gently. Return to very low heat — do not boil — and stir until mixture slightly thickens (coat the back of a spoon). Remove from heat and pour over chopped chocolate. Let sit 1–2 minutes, then whisk until smooth. Stir in vanilla and 1/4 tsp sea salt.

Bake in water bath: Divide mixture into 6 ramekins. Place ramekins in a roasting pan and pour hot water into the pan to reach halfway up the sides of the ramekins. Bake 25–30 minutes until edges are set but centers still slightly wobbly. Remove ramekins from water bath and cool to room temperature, then chill at least 2 hours (or overnight).

Serve: Top each pot de crème with a spoonful of whipped cream and a small pinch of flaky sea salt just before serving.

Warm and serve: Warm dinner rolls or sliced baguette in a 350°F (175°C) oven for 5–8 minutes wrapped loosely in foil. Serve with softened butter in ramekins and an optional small dish of olive oil with herbs for dipping.