3 Course Menu Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens and scrub beets clean. Toss beets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Wrap each beet in foil (or place in a covered baking dish). Roast until tender when pierced with a knife, 45–60 minutes depending on size. Let cool slightly, then peel (use a towel to rub skins off) and slice into 1/4-inch wedges.

Make the dressing

In a small bowl whisk together 2 tbs lemon juice, 1 tbs olive oil, honey and Dijon mustard until emulsified. Season with remaining 1/2 tsp salt and fresh thyme leaves; adjust to taste.

Assemble the salad

Place mixed greens in a large bowl. Add sliced roasted beets and walnuts. Crumble goat cheese over the top. Drizzle dressing over salad and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Prepare the chicken

Pat chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Place chicken skin-side down and sear without moving until skin is deep golden brown and crisp, about 6–8 minutes. Flip and sear the other side 4–5 minutes until cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil to rest.

Make the mushroom Marsala sauce

In the same skillet reduce heat to medium, add 2 tbs butter. Add sliced mushrooms and cook until browned and their liquid evaporates, about 6 minutes. Add shallot and cook 1–2 minutes until softened, then add minced garlic and cook 30 seconds. Pour in 3 tbs Marsala wine to deglaze, scraping browned bits from the bottom. Let wine reduce by half (about 2 minutes). Add 1 cup chicken broth and simmer 3–4 minutes to concentrate flavor. Stir in 2 tbs heavy cream and 1 tbs chopped parsley; taste and adjust seasoning. Return chicken to the skillet, spoon sauce over to warm through for 1–2 minutes before serving.

Start the risotto

Warm 4 cups chicken broth in a saucepan and keep at a gentle simmer. In a separate large heavy-bottomed skillet or saucepan, heat 1 tbs olive oil and 2 tbs butter over medium heat. Add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add 1 cup Arborio rice and stir to coat the grains until edges turn translucent, about 2 minutes.

Cook the risotto

Pour in 1/2 cup dry white wine and stir until absorbed. Begin adding warm chicken broth 1/2 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for 18–22 minutes until the rice is tender al dente and the texture is creamy. Stir in 2 tbs butter and 3/4 cup grated Parmesan until melted and silky. Season with 1/4 tsp freshly ground black pepper and additional salt if needed. Fold in 1 tbs chopped parsley for brightness.

Plate and finish

Spoon a generous portion of risotto onto plates, place a chicken thigh on top or beside, and spoon mushroom Marsala sauce over the chicken and risotto. Garnish with remaining parsley and an extra shaving of Parmesan if desired. Serve immediately.

Preheat and prepare

Preheat oven to 325°F (160°C). Place 6 small ramekins (4–6 oz capacity) in a roasting pan.

Make the custard

Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1.5 cups heavy cream with vanilla extract and fine sea salt until it just begins to steam (do not boil). Pour about one-third of the hot cream over the chocolate and let sit 1 minute, then stir to melt. Add the remaining cream slowly while stirring until smooth. In a separate bowl whisk together 4 egg yolks and 1/4 cup granulated sugar until slightly thickened. Temper the yolks by slowly whisking in a few tablespoons of the warm chocolate cream mixture, then whisk tempered yolks back into the chocolate cream until fully combined and smooth.

Bake in water bath

Divide the custard evenly among the ramekins. Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 25–30 minutes, or until the edges are set but the centers still slightly wobbly. Remove ramekins from the water bath and cool to room temperature, then refrigerate at least 2 hours (or up to overnight) to fully set.

Prepare whipped cream and serve

Just before serving, whip 1/2 cup heavy cream with 1 tbs powdered sugar to soft peaks. Spoon or pipe a dollop onto each chilled pot de crème and finish with a light sprinkling of flaky sea salt. Serve cold.