Three Course Recipe

Prepare vegetables

Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add 6 cups chicken stock to the pot and bring to a gentle simmer. Season with 1 tsp salt and 1/2 tsp black pepper.

Stir in 1/2 cup orzo and simmer until the pasta is tender, about 8–10 minutes. If soup becomes too thick, add a splash more stock or water to reach desired consistency.

Finish by stirring in 2 tablespoons chopped fresh parsley. Adjust seasoning and serve hot.

In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion. Toss with dressing to coat evenly.

Sprinkle 1/2 cup crumbled feta over the top and garnish with a few extra parsley leaves if desired. Serve immediately.

Bring chicken to room temperature for 15 minutes. Pat breasts dry and season both sides with 2 tsp salt and 1 tsp black pepper.

Lightly dredge each breast in 1/2 cup flour, shaking off excess.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear until deep golden brown and crisp, 6–8 minutes. Flip and cook 5–7 minutes more until internal temperature reaches 165°F (74°C). Remove chicken to a warm plate and tent with foil.

Reduce heat to medium, add 2 tbs butter to the pan. Add 2 tsp minced garlic and cook 30 seconds. Deglaze pan with 1/2 cup dry white wine or chicken stock, scraping up browned bits. Let reduce 1–2 minutes.

Stir in 2 tbs fresh lemon juice and 1 tbs fresh thyme leaves. Remove from heat and swirl in any remaining 1 tbs butter to finish the sauce. Spoon sauce over chicken and serve plated with sides.

Preheat oven to 375°F (190°C). Pat salmon fillets dry and season both sides with 2 tsp salt and 1 tsp black pepper.

Make compound herb butter: in a bowl combine 4 tbs softened butter, 1 tbs chopped fresh dill, 1 tbs chopped fresh parsley, 1 tbs lemon zest and 1 tsp minced garlic. Mix until uniform. Portion into small logs or spoon onto plastic wrap and chill until firm.

Heat 1 tbs olive oil in an ovenproof skillet over medium-high heat. Place salmon skin-side down and sear 2–3 minutes until skin is crisp. Transfer skillet to preheated oven and roast 6–8 minutes (depending on thickness) until salmon reaches desired doneness (125–130°F for medium-rare to 145°F well done).

Remove salmon from oven and top each fillet with a slice or dollop of compound butter. Allow butter to melt over the hot fish for 1 minute, then plate and serve with sides.

Roasted Baby Potatoes

Preheat oven to 400°F (200°C). Toss 2 lbs halved baby potatoes with 2 tbs olive oil, 1 tbs chopped rosemary, 1/2 tsp black pepper and 1/2 tsp salt. Spread in a single layer on a baking sheet and roast 25–30 minutes until golden and tender, flipping once halfway.

Roasted Asparagus

Trim asparagus and toss with 1 tbs olive oil, 1/2 tsp salt and a pinch of black pepper. Roast on a separate sheet in the same 400°F oven for 10–12 minutes until bright green and just tender. Finish with a squeeze of lemon if desired.

Bread Service

Warm 12 dinner rolls or baguette slices in the oven for 5–7 minutes at 350°F. Serve with 3/4 cup compound herb butter (use same recipe as salmon compound butter or a simple garlic-herb butter) placed in a butter bowl for guests.

If making panna cotta, sprinkle 2 tsp gelatin over 3 tbs cold water in a small bowl and let bloom 5 minutes.

In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, 3/4 cup granulated sugar and 1 tsp vanilla. Warm over medium heat, stirring until sugar dissolves and mixture is hot but not boiling (do not boil).

Remove from heat and stir in the bloomed gelatin until fully dissolved. Strain the mixture through a fine-mesh sieve into a measuring cup to remove any solids.

Pour into 6–8 small serving glasses or molds. Chill in the refrigerator at least 4 hours or until set. When ready to serve, top with fresh berries and a mint leaf.

Alternative dessert: whip 1 cup heavy cream with a little sugar and vanilla to soft peaks and serve with berries, or present a host-selected plated dessert following their recipe.