The Vincent Recipe

Prepare lettuce

Rinse romaine thoroughly, spin dry, and chop into bite-size pieces. Place in a large chilled salad bowl.

Add Caesar dressing (1.5 cups) gradually and toss to coat just before service so leaves remain crisp. Fold in 3/4 cup grated Parmesan and croutons. Grind black pepper over the top and serve with lemon wedges on the side.

In a large mixing bowl combine mixed greens, cherry tomatoes, cucumber, and red onion. Sprinkle feta cheese on top.

Toss with balsamic vinaigrette (1.5 cups) lightly right before serving and garnish with a few basil leaves if desired.

Preheat oven to 425°F (220°C). Pat chicken thighs dry. In a large bowl mix olive oil, rosemary, thyme, minced garlic, kosher salt and black pepper. Rub mixture over each thigh, ensuring under the skin is seasoned.

Arrange thighs skin-side up on sheet pans or hotel pans, leaving space between pieces. Roast for 35–45 minutes until skin is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. Rest 10 minutes.

Make pan jus

While chicken rests, deglaze roasting pans over medium heat on stove with chicken stock (3 cups), scraping browned bits. Reduce by half, whisk in butter (2 tbs) to finish, taste and adjust salt and pepper. Spoon jus over chicken when plating.

Preheat oven or smoker to 275°F (135°C). Rub the brisket all over with 3/4 cup brisket dry rub, pressing to adhere. Let rest 30 minutes at room temperature or refrigerate overnight for deeper flavor.

In a roasting pan, scatter sliced onions and smashed garlic, place brisket fat-side up on top. Pour beef stock (2 cups) and Worcestershire sauce (1/4 cup) into the pan (not over top to preserve rub). Cover tightly with foil.

Cook low and slow for approximately 1 to 1.25 hours per pound (for a 12-lb brisket this is ~12–15 hours) until internal temperature reaches 195–205°F (90–96°C) and fork-tender. During last hour, remove foil to allow bark to firm if desired.

Rest brisket, tented, for 45–60 minutes. Slice against the grain in thin slices and serve with reserved pan juices spooned over slices.

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook ziti 1–2 minutes less than package al dente (approx. 8–9 minutes). Drain and toss with 2 tbs olive oil to prevent sticking.

In a large mixing pan combine cooked ziti, marinara sauce (16 cups), ricotta (6 cups), half the mozzarella (4 cups), parmesan (2 cups), and chopped basil. Season with salt to taste and mix until evenly combined.

Transfer to hotel pans, top with remaining mozzarella, cover with foil and bake 25–30 minutes. Remove foil and bake additional 10 minutes until cheese is bubbly and lightly browned. Hold in warmer until service.

Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on lined sheet pans. Whisk together lemon juice, olive oil, minced garlic, dill, salt and pepper. Spoon or brush evenly over each fillet.

Roast in oven 10–14 minutes depending on thickness until just cooked through (internal 125–130°F/52–54°C for medium). Garnish with lemon slices and additional chopped dill before service.

Place peeled and cubed potatoes in salted cold water, bring to a boil and simmer until fork-tender, ~15–20 minutes. Drain well and return to pot to dry briefly over low heat.

Mash potatoes or pass through a ricer for smooth texture. Stir in butter (1 cup), warm heavy cream (2 cups), truffle oil (2 tbs), salt (2 tbs) and pepper (2 tsp). Adjust seasoning. Keep warm for service.

Blanch haricot vert in boiling salted water 2–3 minutes until bright green and just tender. Immediately shock in ice water and drain well.

In a large sauté pan melt butter (8 tbs) over medium heat. Add blanched beans and toss to coat, warming through. Stir in toasted sliced almonds (2 cups) and lemon zest (2 tsp). Season with salt to taste and serve.

Preheat oven to 425°F (220°C). Toss chopped seasonal vegetables with olive oil (3/4 cup), thyme (2 tbs), salt (2 tbs) and black pepper (2 tsp) evenly on sheet pans in a single layer.

Roast 20–30 minutes, stirring once halfway, until vegetables are caramelized and tender. Hold warm for buffet service.

Preheat oven to 400°F (200°C). In a very large mixing bowl whisk together cornmeal (6 cups), flour (3 cups), sugar (1.5 cups), baking powder (6 tsp) and salt (3 tsp).

In another bowl beat eggs (12) with milk (9 cups) and melted butter (2 cups). Pour wet into dry and stir until just combined — batter will be thick but pourable.

Pour into greased sheet pans or hotel pans and bake 18–25 minutes until golden and a toothpick comes out clean. Cut into portions and keep covered to retain moisture for buffet.

Preheat oven to 350°F (175°C). Melt bittersweet chocolate (6 cups) and unsalted butter (3 cups) together over a bain-marie or gently in microwave, stirring until smooth. Cool slightly.

Whisk sugar (6 cups) into the chocolate mixture, then add eggs (24) one at a time, whisking until completely incorporated. Stir in vanilla extract (4 tsp).

Pour into prepared sheet pans or round pans lined with parchment. Bake 20–25 minutes for a set exterior with a slightly wobbly center. Cool completely, dust with cocoa powder (1/2 cup) and cut into portions.

If using pre-baked tart shells, fill each with lemon curd (12 cups total across shells) just prior to service to keep crust crisp.

Top each tart with mixed berries (8 cups divided) and dust lightly with powdered sugar (1 cup) before placing on the buffet.

Bring 5 liters of water to a near boil, remove from heat and steep 20 black tea bags for 8–10 minutes for a strong brew. Strain tea bags and dilute with remaining 5 liters of cold water in beverage dispensers.

For sweet tea: while tea is hot dissolve 5 cups sugar into half of the hot tea, then combine with cold water and chill. Provide unsweetened tea separately. Garnish dispensers with lemon slices and optional fresh mint.

Label buffet pans and set chafing fuel or hot-holding equipment per safety standards. Keep salads chilled and dress immediately before service. Keep proteins in warmers at safe holding temperatures (above 140°F / 60°C). Replenish small batches to maintain quality.