Five-course Meal Recipe

Prepare cucumber rounds

Trim ends of the cucumber and slice into 1/4-inch rounds (about 24 rounds). Pat dry with paper towel to remove excess moisture.

Make filling

In a small bowl, soften the cream cheese and mix with chopped fresh dill, lemon zest, sea salt and black pepper until smooth.

Cut smoked salmon into small pieces to fit on cucumber rounds. Pipe or spoon a small dollop of the cream cheese mixture onto each cucumber slice, top with a piece of smoked salmon and a few capers. Finish with a small dill sprig if desired. Keep chilled until serving.

Roast beets

Preheat oven to 400°F (205°C). Wash beets, wrap each beet in foil, and roast on a sheet pan for 45–60 minutes (depending on size) until tender when pierced with a knife. Let cool slightly, then peel and cut into wedges.

Make dressing

In a small bowl or jar whisk together extra-virgin olive oil, sherry vinegar, Dijon mustard, honey, salt and black pepper until emulsified.

In a large bowl toss mixed baby greens with just enough dressing to lightly coat. Arrange greens on plates, top with roasted beet wedges, crumbled goat cheese and candied walnuts. Drizzle a little extra dressing over the beets and serve immediately.

Season and dust fish

Pat sea bass fillets dry and season both sides with kosher salt and black pepper. Lightly dust each fillet with all-purpose flour, shaking off excess.

Pan-sear fillets

Heat a large skillet over medium-high heat with olive oil and 2 tablespoons butter. When butter foams, add fillets skin-side down (if skin-on). Press gently to ensure contact. Cook 3–4 minutes until a golden crust forms, flip and cook another 2–3 minutes until just cooked through (internal temperature ~135°F). Transfer to warm plates and tent loosely with foil.

Make lemon beurre blanc

In the same skillet, reduce heat to medium and add minced shallot. Sauté 1–2 minutes until translucent. Deglaze with dry white wine and simmer until nearly evaporated (about 2 minutes). Add lemon juice and heavy cream, reduce slightly, then whisk in cold butter 1 tablespoon at a time off the heat until sauce is smooth and emulsified. Season with salt and pepper and stir in chopped parsley.

Spoon beurre blanc over each fillet and serve immediately alongside a small vegetable garnish or microgreens.

Prepare lamb

Preheat oven to 425°F (220°C). Frenched racks: trim excess fat. Season racks all over with kosher salt and black pepper. In a small bowl combine minced rosemary, thyme, garlic and Dijon mustard; rub the mustard mixture evenly over the meat side of each rack.

Make herb crust

In a separate bowl toss panko breadcrumbs with olive oil until moistened. Press the panko mixture onto the mustard-coated meat to form an even crust.

Roast lamb

Place racks bone-side down on a roasting pan. Roast at 425°F for 18–22 minutes for medium-rare (internal 125–130°F), or longer for desired doneness. Remove and rest tented with foil for 10 minutes (carryover will reach ~130–135°F). Slice into individual chops to serve.

Prepare root vegetable purée

While lamb roasts, place chopped carrots, parsnips and Yukon gold potatoes into a large pot and cover with cold salted water. Bring to a boil and simmer until very tender, about 20–25 minutes. Drain well and return to pot or to a food mill. Add unsalted butter and heavy cream and purée until smooth. Season with salt and pepper to taste. Keep warm until plating.

Plate 2–3 sliced lamb chops per serving atop a spoonful of root vegetable purée. Spoon any resting juices or a small drizzle of pan jus over lamb.

Preheat and prepare

Preheat oven to 325°F (160°C). Place 6–8 (4–6 oz) ramekins in a deep baking dish or roasting pan.

Heat cream and chocolate

In a small saucepan, combine heavy cream and whole milk and heat over medium until just simmering (do not boil). Remove from heat and add chopped dark chocolate, stirring until melted and smooth.

Temper yolks

In a bowl whisk egg yolks with granulated sugar until pale and slightly thickened. Slowly whisk about 1/3 of the hot chocolate-cream mixture into the yolks to temper, then whisk yolk mixture back into the saucepan with remaining chocolate-cream until fully combined. Stir in vanilla extract and fine sea salt.

Bake in water bath

Divide mixture evenly among ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake at 325°F for 25–30 minutes until edges are set but centers still slightly jiggly. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (or overnight) to fully set.

Before serving, top each pot de crème with a few assorted berries and a light sprinkle of flaky sea salt. Serve chilled.