Jul 14 2026
Restaurants›Sorry Charlie's Oyster Bar›The Telfair Recipe

The Telfair Recipe

Inspired by Sorry Charlie's Oyster Bar
Time2h 20m
Serves12

Entrées: Seared Salmon, Roasted Chicken Sides: Seasonal Vegetables, White Wine and Herb Sauce, Wild Mushroom Rice

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Ingredients

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Seared Salmon

Roasted Chicken

Seasonal Vegetables

White Wine and Herb Sauce

Wild Mushroom Rice

Method

Seared Salmon

  1. 1

    Prep

    Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1/3 tsp per fillet) and freshly ground black pepper. Let sit at room temperature for 10–15 minutes.

  2. 2

    Sear

    Heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot. Add 2 tbs olive oil and heat until shimmering. Place salmon fillets skin-side down, pressing gently for 10 seconds to prevent curling. Cook skin-side down 4–5 minutes until skin is crisp and golden.

  3. 3

    Finish

    Flip fillets and add 2 tbs butter to the pan. Spoon melted butter over the tops while cooking 1–2 minutes more for medium doneness (internal temp ~125–130°F). Transfer to a warm tray for buffet holding.

  4. 4

    Finish & Garnish

    Squeeze 2 tbs fresh lemon juice over the fillets and sprinkle with 2 tbs chopped parsley just before service.

Roasted Chicken

  1. 5

    Preheat & Season

    Preheat oven to 425°F (220°C). Pat chicken thighs dry. In a large bowl, toss chicken with 3 tbs olive oil, 2.5 tsp kosher salt, 1.25 tsp black pepper, minced garlic, and 2 tbs fresh thyme. Zest one lemon over the chicken and toss; reserve lemon quarters.

  2. 6

    Roast

    Arrange thighs skin-side up on a rimmed baking sheet or roasting pan in a single layer. Tuck lemon quarters between pieces. Roast in the preheated oven for 35–40 minutes, until skin is deep golden and an instant-read thermometer inserted into thickest part reads 165°F (74°C).

  3. 7

    Rest & Hold

    Remove from oven and let rest 8–10 minutes before transferring to buffet trays. Spoon any pan juices over the thighs to keep moist.

Seasonal Vegetables

  1. 8

    Prep & Roast/Sauté

    Toss trimmed seasonal vegetables (about 8 cups) with 3 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. For roasting: spread on a sheet pan in a single layer and roast in the same 425°F oven as the chicken for 12–18 minutes until tender and lightly caramelized, stirring once. For stovetop: heat a large sauté pan over medium-high heat, add a drizzle of olive oil, and sauté vegetables in batches for 6–10 minutes until tender-crisp and browned.

  2. 9

    Finish

    Transfer to serving pans, sprinkle with 2 tbs chopped parsley, and hold warm for the buffet.

White Wine and Herb Sauce

  1. 10

    Sweat Shallots

    In a medium sauté pan over medium heat, melt 3 tbs butter. Add finely minced shallots and cook gently 2–3 minutes until softened and translucent but not browned.

  2. 11

    Deglaze & Reduce

    Add 1 cup dry white wine and increase heat to medium-high. Scrape any browned bits and reduce the wine by about half (4–6 minutes).

  3. 12

    Finish Sauce

    Add 1 cup chicken stock and simmer 5 minutes. Stir in 1/2 cup heavy cream and simmer 3–4 minutes to slightly thicken. Add 1 tbs chopped tarragon, 1 tbs chopped parsley, 1 tbs lemon juice, 3/4 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm and transfer to a sauce well for the buffet; reheat gently if necessary before service.

Wild Mushroom Rice

  1. 13

    Sauté Mushrooms

    In a wide saucepan or Dutch oven, heat 1 tbs olive oil and 2 tbs butter over medium-high heat. Add sliced wild mushrooms and cook 4–6 minutes until they release liquid and begin to brown. Remove mushrooms to a bowl and reserve.

  2. 14

    Toast Aromatics & Rice

    Lower heat to medium. Add 1 minced shallot and 1 minced garlic clove to the pan and cook 1–2 minutes until fragrant. Add 3 cups rice and stir to coat with butter and oil; cook 1–2 minutes to lightly toast the rice.

  3. 15

    Deglaze & Simmer

    Pour in 1/2 cup dry white wine and stir until mostly absorbed. Add 6 cups warm chicken or vegetable stock, 1 tbs soy sauce, and 1 tsp fresh thyme. Bring to a gentle simmer, cover, and cook 15–18 minutes (or according to rice package) until liquid is absorbed and rice is tender.

  4. 16

    Finish & Hold

    Remove from heat and gently fold the reserved mushrooms into the rice. Stir in remaining 1 tbs butter, adjust seasoning with 1 tsp kosher salt and 1/2 tsp black pepper if needed. Fluff with a fork and transfer to buffet well; keep covered to hold temperature and moisture.

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