A sweet course served at the end of the family style supper.

Dessert

A large main dish that is thoughtfully designed with drink pairings in mind.

Large Main Course

A procession of small bites served as part of the three-course family style supper.

Tidbits

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Prepare the Oven

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.

Add Wet Ingredients

Stir in the boiling water carefully. The batter will be thin.

Incorporate Boiling Water

Fold in the chocolate chips until evenly distributed.

Add Chocolate Chips

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow to cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before slicing into squares and serving.

Cool and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

salt

eggs

milk

vegetable oil

vanilla extract

boiling water

chocolate chips

Preheat the oven to 375°F (190°C). In a large bowl, mix the olive oil, minced garlic, fresh thyme, lemon juice, salt, and black pepper. Add the chicken thighs and coat them well with the marinade. Let them sit for 15 minutes to absorb the flavors.

Prepare the Chicken

In an oven-safe skillet over medium-high heat, sear the marinated chicken thighs skin-side down for about 5 minutes or until golden brown. Flip and sear the other side for another 5 minutes.

Sear the Chicken

Remove the chicken from the skillet and set aside. In the same skillet, add the mixed vegetables and pour in the vegetable broth. Stir well to combine.

Add Vegetables

Place the seared chicken thighs back on top of the vegetables. Transfer the skillet to the preheated oven and bake for 30-35 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving. Pair with a light white wine for a delightful experience.

Garnish and Serve

Chicken thighs, bone-in

Olive oil

Garlic, minced

Fresh thyme, chopped

Lemon juice

Salt

Black pepper

Vegetable broth

Mixed vegetables (carrots, bell peppers, zucchini)

Fresh parsley, chopped (for garnish)

On small skewers, thread a mini mozzarella ball, a cherry tomato, and a basil leaf. Repeat until all ingredients are used up.

Prepare the Caprese Skewers

Take slices of prosciutto and wrap them around small pieces of melon or asparagus. Secure with a toothpick.

Prepare the Prosciutto Rolls

In a small bowl, whisk together olive oil, balsamic vinegar, black pepper, and sea salt to taste.

Make the Dressing

Arrange the Caprese skewers, prosciutto rolls, crostini, and bowls of hummus on a large serving platter. Drizzle the dressing over the skewers and serve immediately.