The Rustic Table Is An Exclusive Five Course Dining Experience Recipe

Toss halved cherry tomatoes with 1 tbs olive oil, 1 tsp lemon juice, 1 tsp fine sea salt and 1/4 tsp black pepper in a small bowl. Let sit 5 minutes to macerate.

Place one micro basil leaf in each tasting spoon, top with a tomato half, and drizzle a small thread of aged balsamic over each. Serve immediately.

Preheat oven to 400°F (200°C). Brush pear halves with 1 tbs olive oil and place cut-side down on a baking sheet. Roast 18–22 minutes until golden and tender. Remove and let cool slightly.

While pears roast, whisk together honey, white wine vinegar, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper to make a vinaigrette.

Toss mixed baby greens lightly with half the vinaigrette. Arrange greens on plates, place roasted pear halves atop, add torn pieces of burrata, sprinkle toasted walnuts, and drizzle remaining vinaigrette over cheese. Finish with a tiny pinch of coarse sea salt and a turn of black pepper.

Prepare corn velouté: In a saucepan over medium heat, melt 1 tbs butter. Add minced shallot and sauté 1–2 minutes until translucent. Add corn kernels and cook 4–5 minutes, stirring occasionally.

Add 1 cup stock and simmer 6–8 minutes until corn is very tender. Using an immersion blender or transfer to a blender, purée until smooth. Pass through a fine mesh sieve back into the pan. Stir in 1/2 cup light cream, season with 1 tsp salt and 1/2 tsp black pepper. Keep warm on the lowest heat.

Pat scallops dry with paper towels and season both sides lightly with salt and pepper. Heat a large skillet over high heat and add 1 tbs unsalted butter and a small drizzle of oil to raise the smoke point.

When butter is foaming and skillet is very hot, add scallops in a single layer, leaving space between them. Sear 1.5–2 minutes per side without moving until a deep golden crust forms. Remove from pan and rest briefly.

To plate: Spoon warm corn velouté into shallow bowls, place two scallops per serving atop the sauce, finish with a dusting of smoked paprika and a sprinkle of lemon zest. Serve immediately.

Preheat oven to 425°F (220°C). Trim excess fat from the lamb rack and season all over with 1 tsp salt and 1/2 tsp black pepper.

Heat a skillet over high heat with 1 tbs olive oil. Sear lamb rack fat-side down 2–3 minutes until browned, then sear the other sides briefly to color. Remove to a cutting board to cool slightly.

Combine chopped rosemary, thyme, minced garlic, Dijon mustard and 1 tbs olive oil in a bowl. Brush this herb mustard mixture over the meaty side of the lamb.

Mix panko and 1 tbs olive oil (or additional melted butter) in a small bowl; press onto the mustard-coated lamb to form an even herb crust.

Place lamb rack bone-side down on a roasting pan. Roast in the preheated oven 12–18 minutes for medium-rare (internal temp 125–130°F / 52–54°C), or longer for desired doneness. Rest 10 minutes before slicing into chops.

For the root vegetable purée: Place chopped carrots, golden beets and potato into a pot and cover with cold water. Bring to a boil, then simmer 15–20 minutes until very tender. Drain well.

Return vegetables to the pot off heat, add 2 tbs butter, 1/4 cup heavy cream, 1/2 tsp salt and 1/4 tsp black pepper. Use an immersion blender or food processor to purée until smooth and silky. Adjust seasoning to taste and keep warm.

Slice rested lamb into individual chops. To serve, spoon a generous portion of root vegetable purée onto each plate, arrange lamb chops over the purée, and garnish with fresh herbs and a pinch of coarse sea salt and cracked black pepper.

Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line with parchment.

In a bowl whisk together flour, almond meal, baking powder and 1/4 tsp salt.

In a separate bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until fluffy. Add eggs one at a time, beating well after each. Mix in 3 tbs honey and 1 tsp vanilla.

Fold dry ingredients into wet until just combined. Stir in toasted sliced almonds. Pour batter into prepared pan and bake 25–30 minutes or until a toothpick comes out clean and top is golden.

While cake cools slightly, combine mascarpone, 1 tbs powdered sugar, lemon zest and orange zest in a small bowl and whisk until smooth. If too stiff, thin with 1 tsp cream.

Invert cake onto a rack, warm-slice, and serve a wedge with a dollop of citrus mascarpone and a drizzle of additional honey if desired.

Throughout plating for each course, finish with small amounts of extra-virgin olive oil and fresh herbs where indicated. Adjust coarse sea salt and freshly ground black pepper to taste for each plate before service.