Four Course Recipe

Make the simple creamy chicken soup

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced onion, carrots and celery and sauté for 6–8 minutes until softened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 4 cups chicken stock and bring to a simmer. If using shredded cooked chicken, add it now and simmer 5 minutes. Reduce heat and stir in 1 cup heavy cream; warm through but do not boil. Adjust seasoning to taste. Keep covered and warm until service.

Assemble the mixed green salad and dressing

In a small bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large bowl combine 8 cups mixed greens, 2 cups halved cherry tomatoes, 1 cup sliced cucumber, 1/2 cup thinly sliced red onion and 1/2 cup crumbled feta. Toss lightly with the dressing just before plating so leaves remain crisp. Plate 1 generous salad portion per guest.

Seared scallops

Pat scallops dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large sauté pan over high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams and just begins to brown, add scallops spaced apart so they don’t steam. Sear 1.5–2 minutes per side until a deep golden crust forms. Remove scallops to a warm plate. Lower heat to medium, add remaining 1 tablespoon butter and 1 teaspoon minced garlic; sauté 20–30 seconds, stir in 1 tablespoon lemon juice and swirl to make a quick pan-butter sauce. Spoon sauce over scallops and garnish with microgreens. Keep warm and plate 2 scallops per guest (adjust quantity as needed).

Filet mignon with red wine pan sauce

Preheat oven to 400°F (200°C). Pat 6 filets dry and season generously with 2 teaspoons salt and 1 teaspoon black pepper. Heat a heavy ovenproof skillet over high heat, add 2 tablespoons olive oil. Sear filets 2 minutes per side until browned. Transfer skillet to oven and roast 6–10 minutes depending on thickness and desired doneness (6–7 minutes for medium-rare). Remove filets to rest on a tray, tented with foil. Meanwhile, wipe skillet, melt 2 tablespoons butter over medium heat, add 1/2 cup minced shallot and sauté 1–2 minutes until soft. Deglaze pan with 1/2 cup red wine, scraping up browned bits, reduce by half. Add 1 cup beef stock and 2 tablespoons fresh thyme, simmer until sauce thickens to coat the back of a spoon (5–7 minutes). Taste and adjust seasoning. Spoon sauce over rested filets before plating.

Pan-seared salmon with lemon

Pat 6 salmon fillets dry, season skin and flesh with 1.5 teaspoons salt and 3/4 teaspoon black pepper. Heat a nonstick or cast-iron pan over medium-high heat with 2 tablespoons olive oil. Place salmon skin-side down and press gently for 15 seconds to prevent curling. Cook skin-side down 4–6 minutes until skin is crisp, flip and cook 1–2 minutes more until fish is just opaque. Remove and rest briefly. Finish with a squeeze of lemon juice and garnish with a lemon slice per fillet.

Roasted baby potatoes and asparagus

While proteins cook, preheat oven to 425°F (220°C). Halve baby potatoes and toss with 3 tablespoons butter (melted or cut into small pats), 1 teaspoon salt and 1/2 teaspoon black pepper; spread on a sheet pan. Roast 20–25 minutes until golden and tender. Trim asparagus, toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 8–10 minutes until bright and tender-crisp. Toss potatoes with 2 tablespoons chopped flat-leaf parsley before plating. Plate each entrée with appropriate vegetable sides.

Simple chocolate ganache and plating

Chop 8 oz dark chocolate finely and place in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until it just begins to simmer; pour over chocolate and let sit 1 minute. Stir gently until smooth, then whisk in 2 tablespoons butter for shine. Allow ganache to cool and thicken slightly, then spoon or pour a pool onto dessert plates. Arrange a few tablespoons of ganache per plate, top with a small quenelle or piece of set ganache if desired, and garnish with fresh raspberries and a light dusting of powdered sugar. Serve chilled or at room temperature.

Warm rolls and butter

Warm assorted dinner rolls in a 350°F (175°C) oven for 6–8 minutes until just heated through. Place softened butter in a small dish and sprinkle with 1 teaspoon sea salt if using. Serve 1–2 rolls per guest alongside butter.

This four-course plated dinner is timed for restaurant-style service: begin by heating soup or plating salads to send as starters. Appetizers should be seared and plated while starters are being cleared. Roast proteins early enough to rest before plating. Keep sauces warm and reheat gently if needed. Plate each course neatly and follow portioning: 2 scallops per guest, 1 starter portion, 1 entrée portion (choice of filet or salmon) with vegetables, 1 dessert portion, and 1–2 rolls per guest.