The Valarie Recipe

Assemble Salad

In a large bowl, combine mixed baby greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Toss gently to mix.

Season with salt and black pepper, then fold in crumbled feta and toasted walnuts. Dress with balsamic vinaigrette just before plating (approximately 1 to 2 tablespoons per plated portion).

Prepare Mirepoix and Sauté

In a large stockpot over medium heat, add 1 to 2 tablespoons neutral oil. Add diced onion, carrots and celery and cook until softened, about 6–8 minutes. Add minced garlic and cook 1 minute more.

Simmer Soup

Add chicken stock to the pot and bring to a simmer. Add shredded cooked chicken and egg noodles. Cook until noodles are tender, about 8–10 minutes.

Season soup with 1.5 tsp salt and 1 tsp black pepper. Stir in chopped fresh parsley, check seasoning and hold warm in a steam table or low oven (around 160–170°F / 71–77°C) for service.

Herb-Marinated Chicken (Seared)

Preheat oven to 375°F (190°C). Pat chicken breasts dry, season with 1 tsp salt and 0.5 tsp black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Transfer to a sheet pan, brush with garlic herb butter, and finish in the oven 8–10 minutes until internal temp reaches 165°F (74°C). Rest 5 minutes, then top with pan sauce (about 2 tablespoons per piece) before plating.

Braised Short Ribs

Sear short ribs in a heavy braising pan until deeply browned on all sides. Remove and sauté mirepoix (onion, carrot, celery) in the same pan, deglaze with red wine, then add braising jus and return short ribs. Cover and braise in a 325°F (163°C) oven until very tender, about 2.5–3 hours. Keep warm in jus and portion one rib per guest, spooning a small amount of reduced jus on the plate.

Seared Salmon with Lemon Dill Cream

Season salmon fillets with salt and pepper. Heat a nonstick or stainless skillet with olive oil over medium-high heat. Sear salmon skin-side down 3–4 minutes until crisp, flip and cook 1–2 minutes until just cooked through (internal ~125–130°F / 52–54°C). Remove and finish with 1 to 2 tablespoons lemon dill cream per fillet. Hold warm and plate promptly to keep crisp skin.

Garlic Mashed Potatoes

If making mashed potatoes from scratch, peel and cube potatoes and boil in salted water until tender (12–15 minutes). Drain, return to pot, add butter, warmed milk and 1–2 cloves minced garlic (or roasted garlic as preferred). Mash to desired texture and adjust seasoning with salt and pepper. Hold warm in a steam table pan.

Roasted Seasonal Vegetables

Preheat oven to 425°F (218°C). Toss chopped carrots, zucchini and bell pepper with olive oil, salt and pepper on a sheet pan. Roast until caramelized and tender, about 18–22 minutes, turning halfway. Hold warm and garnish with chopped parsley prior to service.

Wild Rice Pilaf

In a medium saucepan, melt 2 tablespoons butter and sauté 1/2 cup minced onion until translucent. Add wild rice and toast briefly, then add 4 cups chicken stock. Bring to a simmer, cover and cook until rice is tender and liquid is absorbed (per package, typically 35–45 minutes). Fluff with a fork and hold warm for plating.

Mini Chocolate Tarts

If assembling on-site, fill pre-baked tart shells with prepared chocolate ganache. Chill until set, then garnish with a dollop of whipped cream and a fresh berry. Plate 1–2 mini tarts per guest depending on portioning.

Berry Panna Cotta

If preparing ahead, unmold chilled panna cotta into serving dishes or serve in single-serve cups. Top with a spoonful of berry compote or fresh berries and a small swirl of whipped cream just before service.

Brew and Chill Iced Tea

Bring 6 liters (about 24 cups) of water to a boil. Remove from heat and add 12 black tea bags. Steep 8–10 minutes for strong tea, then remove tea bags (do not squeeze). While still warm, stir in 1.5 cups granulated sugar until dissolved for sweet iced tea; alternatively prepare simple syrup to sweeten to taste. Chill completely, then pour over ice and garnish with lemon slices. Keep iced tea chilled in dispensers for the 3-hour event.

Portion each plated component family-style: place salad plate to share or serve individually as plated starter. Offer soup bowls hot alongside or as alternate salad. For entrees, portion and arrange one selection per guest (or family-style plates with three entree options as requested). Add sides: 1–1.5 cups mashed potatoes, 1 cup roasted vegetables and 3/4 cup wild rice pilaf per person (adjust as needed for family-style sharing).

Garnish entrees with chopped parsley or dill and lemon wedges where appropriate. Plate desserts individually or on shared trays and replenish during the 3-hour service window. Keep hot items in appropriate holding (140–165°F) and cold items chilled (≤41°F) until service, rotating pans as needed to maintain quality during the event.