Private Event Dinner Recipe

Make the vinaigrette: in a jar or small bowl whisk together white wine vinegar, fresh orange juice, Dijon mustard, honey, salt and pepper until combined. Slowly whisk in 6 tbsp extra-virgin olive oil until emulsified. Adjust seasoning to taste.

Plate the salad: in a large bowl toss mixed salad greens with 2–3 tbsp vinaigrette just until lightly coated. Divide greens among 6 plates, top with fennel slices, orange segments, toasted almonds and crumbled goat cheese. Serve immediately.

Preheat oven to 425°F (220°C). Position rack in center.

Prepare chicken: pat chicken pieces dry with paper towel. In a small bowl combine softened butter, chopped rosemary, thyme, lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper. Gently loosen skin over each breast and spread about 1 tsp herb butter under the skin; rub remaining butter over skin.

Toss vegetables: in a large bowl combine potatoes, carrots, shallots, minced garlic, 3 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat.

Arrange in roasting pan: spread vegetables in a single layer in a large roasting pan or sheet pan. Nestle the chicken pieces skin-side up among the vegetables. Drizzle remaining 2 tbsp olive oil and squeeze the halved lemon over everything.

Roast: place pan in the oven and roast for 35–45 minutes, until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C) and skin is crisp. If chicken browns too quickly, tent loosely with foil.

Rest and finish: remove from oven and let chicken rest 5–7 minutes. Spoon pan juices over chicken and vegetables, garnish with chopped parsley and serve with lemon wedges.

Warm the stock in a saucepan and keep it at a gentle simmer over low heat.

In a heavy-bottomed pot or wide saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes, without browning.

Add the Arborio rice and stir to coat the grains for 1–2 minutes until edges become slightly translucent.

Pour in the white wine and stir until it is mostly absorbed.

Begin adding warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until rice is creamy and al dente.

Stir in remaining 2 tbsp butter and the grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper. If needed, adjust consistency with an extra splash of warm stock. Keep warm until serving.

Preheat oven to 325°F (160°C). Place six 6-oz ramekins in a roasting pan.

Warm cream and milk: in a saucepan over medium heat, warm the heavy cream and whole milk until steaming but not boiling.

Melt chocolate: place chopped bittersweet chocolate in a heatproof bowl. Pour about 1/3 of the warm cream mixture over the chocolate and let sit 1 minute, then whisk until smooth. Pour in remaining cream and whisk to combine.

Whisk yolks and sugar: in a separate bowl whisk together egg yolks and granulated sugar until pale and slightly thickened. Temper the yolks by slowly whisking in a small amount (about 1/4 cup) of the warm chocolate-cream mixture, then slowly whisk the yolk mixture back into the main chocolate-cream bowl until smooth. Stir in vanilla and salt.

Strain the custard through a fine-mesh sieve into a measuring cup to remove any solids. Divide custard among the ramekins.

Bake in a water bath: pour hot water into the roasting pan to come halfway up the sides of the ramekins. Bake 30–35 minutes, until edges are set but centers still slightly wobbly.

Cool and chill: remove ramekins from water bath and let cool to room temperature, then refrigerate at least 2 hours or overnight. Serve chilled topped with a dollop of whipped cream and a pinch of flaky sea salt if desired.

Timing for service: start risotto after chicken is in the oven so it finishes close to when chicken rests. Assemble salads just before plating to keep greens crisp. Desserts can be made a day ahead.

Plate the meal: serve starter first, then main with a generous scoop of risotto on each plate beside an herb-roasted chicken piece and roasted vegetables. Garnish with parsley and a lemon wedge. Finish with chilled chocolate pot de crème for dessert.