Mystery Menu Recipe

Crumble the goat cheese into a small bowl and loosen with 1 teaspoon of water or a splash of cream until spreadable.

Fold in 1 teaspoon of the honey, 1/8 tsp sea salt and a pinch of black pepper; taste and adjust.

Spread a small amount onto each cracker or crostini. Top each with a few microgreens and a sprinkle of toasted walnut pieces.

Finish with a light drizzle of remaining honey and a tiny pinch of flaky sea salt just before serving.

Melt the butter in a medium saucepan over medium heat. Add the chopped shallot and sauté until translucent, about 3 minutes.

Add the diced root vegetables and cook, stirring, 4–5 minutes to begin softening.

Pour in the vegetable stock and add the thyme sprigs. Bring to a simmer, cover, and cook until the vegetables are tender, 15–20 minutes.

Remove thyme sprigs. For a smooth soup, purée with an immersion blender until silky. If you prefer a clear broth, strain and return the liquid to the pot and adjust seasoning.

Stir in the heavy cream if using, and season with salt and black pepper to taste. Keep warm until serving.

Ladle into warmed bowls and garnish with a tiny swirl of cream or a few microgreens if desired.

Preheat oven to 400°F (200°C) if finishing in oven, or heat a skillet over medium-high heat for stovetop cooking.

If using fish: pat the fillet dry, season with 1/4 tsp salt and 1/8 tsp pepper. If using mushrooms: brush caps with olive oil and season similarly.

In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic and chopped parsley.

Heat the skillet with a little olive oil. Sear fish skin-side down (or mushroom cap gill-side down) 2–3 minutes until golden, then flip and cook 1–2 more minutes until just cooked through (fish) or tender (mushroom). Alternatively, transfer to the oven for 5–7 minutes to finish.

Remove from heat and spoon the lemon-parsley dressing over the top. Rest 1 minute and serve immediately.

Preheat oven to 425°F (220°C). Toss the cut seasonal vegetables with 1/2 tbs olive oil, salt (1/2 tsp) and pepper (1/4 tsp) and spread on a sheet pan.

Roast vegetables 20–30 minutes until tender and caramelized at the edges, turning once halfway through.

While vegetables roast, season the protein with remaining 1/2 tsp salt and 1/4 tsp pepper. Heat a skillet over medium-high heat with 1 tbs olive oil and 1 tbs butter.

Add the smashed garlic clove and herbs to the pan to flavor the oil. Sear the protein 3–5 minutes per side for chicken/pork (until internal temp reaches safe level) or 3–4 minutes per side for tofu, basting with the butter-herb oil.

If needed, finish the protein in the oven alongside the vegetables for 5–10 minutes until cooked through.

Remove garlic clove before serving. Plate the protein with a portion of roasted vegetables, spooning any pan juices over the top and finishing with a small pat of butter or a drizzle of extra virgin olive oil and fresh herbs.

In a small shaker or glass, combine fresh lemon or apple juice with sparkling water, add mint leaves and ice. Muddle lightly and pour into chilled small glasses.

Serve immediately to cleanse the palate between courses.

If using fresh fruit: toss sliced fruit with the sugar or honey and lemon juice and let macerate 10–15 minutes to release juices.

Whip mascarpone lightly to loosen (if using whipped cream, whip to soft peaks). Fold a spoonful of maceration juice into the cream for extra flavor.

Divide fruit among dessert bowls. Top with a dollop of mascarpone or cream, sprinkle with toasted almonds or granola for crunch, and finish with a small drizzle of honey or a splash of balsamic reduction if desired.

Serve immediately.

Use extra virgin olive oil and any remaining fresh herbs to finish individual plates across courses as needed. A light drizzle of balsamic reduction may be used sparingly on cheese or dessert courses.

Taste and adjust seasoning (salt, pepper, acid) just before serving each course to highlight local ingredients.