Enjoy This Exclusive Event Recipe

Muddle: In a cocktail shaker, add mint leaves and simple syrup. Gently muddle (press and bruise) the mint to release aroma but avoid shredding it.

Build: Add gin (or vodka), orange juice, lemon juice and plenty of ice to the shaker.

Shake: Shake vigorously for 10–12 seconds until well chilled.

Strain & Top: Double-strain into a chilled coupe or rocks glass filled with ice. Top with chilled prosecco (about 2 oz).

Garnish: Express an orange twist over the glass, drop it in and garnish with a small mint sprig. Serve immediately.

Prepare tomatoes: In a bowl, combine halved cherry tomatoes, 2 tbs olive oil, basil, sea salt and black pepper. Toss gently and set aside to marinate for 10 minutes.

Toast baguette: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly with remaining olive oil, and toast for 6–8 minutes until golden and crisp.

Garlic rub: Remove toasts from oven and while still warm, rub each slice with the cut side of the garlic clove to impart a light garlic flavor.

Assemble: Place a spoonful of marinated tomatoes on each toast, top with a piece of burrata (split open so the creamy center spills out), drizzle with a small amount of aged balsamic, and finish with a pinch of sea salt and a few basil ribbons.

Couscous

Toast couscous: In a medium saucepan over medium heat, add 1 tbs olive oil and the couscous. Toast, stirring, for 2–3 minutes until lightly golden. Add the chopped shallot and cook 1 minute more.

Simmer: Add the stock, bring to a simmer, cover, and cook for 8–10 minutes until tender. Remove from heat, fluff with a fork and keep covered.

Roasted Asparagus

Preheat oven to 425°F (220°C). Toss trimmed asparagus with a drizzle of olive oil, a pinch of salt and pepper. Roast on a sheet pan for 10–12 minutes until tender-crisp. Keep warm.

Lemon-Herb Butter & Salmon

Season salmon: Pat salmon fillets dry and season skin and flesh with kosher salt and black pepper.

Sear: Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, place salmon fillets skin-side down. Press gently with a spatula for 15–20 seconds to prevent curling. Cook skin-side down for 4–5 minutes until crisp and golden.

Flip & Finish: Flip the fillets and add 2 tbs butter and the minced garlic to the pan. Spoon the melted butter and garlic over the fish as it finishes cooking, about 2–3 minutes for medium. Remove salmon to a warm plate.

Make lemon-herb butter: In a small bowl, combine the remaining 2 tbs butter, lemon zest, 1 tbs lemon juice and chopped parsley. Spoon a dollop over each salmon fillet just before serving. Serve salmon alongside couscous and roasted asparagus with lemon wedges.

Preheat oven and prepare ramekins: Preheat oven to 325°F (160°C). Place four 6-oz ramekins in a baking dish large enough to hold them.

Heat cream and chocolate: In a small saucepan, heat heavy cream and milk over medium heat until very hot but not boiling. Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then whisk until smooth.

Temper yolks: In a bowl, whisk egg yolks with granulated sugar and vanilla until combined. Slowly pour about one-third of the warm chocolate mixture into the yolks, whisking constantly to temper.

Combine and strain: Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture, whisk to combine. Strain through a fine-mesh sieve into a pourable container to remove any solids.

Bake in water bath: Divide mixture evenly among the ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 25–30 minutes until custards are set but slightly jiggly in the center.

Chill and finish: Remove ramekins from water bath, cool to room temperature, then refrigerate at least 2 hours (or overnight). Just before serving, sprinkle a small pinch of sea salt flakes on each pot de crème and top with fresh raspberries or mixed berries.

Brew coffee: Prepare freshly brewed espresso or strong coffee and offer with demerara sugar on the side. Serve alongside dessert to finish the experience.