Four Course Appropriately Portioned Tasting Recipe

assemble amuse-bouche

Halve the cherry tomatoes and pat dry. On 6 small spoons or bite plates, place one halved cherry tomato, top with a small burrata ball (cut the ciliegine in half if needed), drizzle each with about 1/4 tsp extra-virgin olive oil and a few drops of balsamic reduction. Add a micro basil leaf on top. Finish each with a light pinch of fine sea salt (total 1/6 tsp each) and a small crack of black pepper. Serve immediately so the cheese remains fresh.

prepare dressing

In a small bowl or jar, combine 2 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp Dijon, 1/2 tsp honey, 1/2 tsp fine sea salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or seasoning.

toss salad

Place 4 cups mixed baby greens in a large bowl. Add the thinly sliced 1/2 cucumber and 3 sliced radishes. Drizzle with about 3 tbsp of the lemon vinaigrette and gently toss to coat evenly. Scatter 1/2 cup toasted walnuts and 3 tbsp crumbled goat cheese over the top. Divide into 6 small tasting portions on chilled small plates so each diner receives a light starter. Reserve extra dressing for seconds if desired.

season and sear salmon

Pat the salmon pieces dry with paper towel and season both sides with kosher salt and black pepper. Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbsp unsalted butter and when foaming, place the salmon skin-side down. Sear for 2–3 minutes until skin is crisp; flip and sear the flesh side 1–2 minutes until just cooked through (internal temp ~125–130°F / 52–55°C) for medium doneness appropriate for tasting portions. Remove to a warm plate and tent loosely with foil.

make pan sauce

Using the same skillet, reduce heat to medium, add the remaining 1 tbsp butter and the minced shallot; cook 30–45 seconds until fragrant and translucent. Deglaze with 2 tbsp white wine or dry vermouth, scraping up browned bits. Simmer 1 minute to reduce slightly, then stir in chopped fresh dill. Spoon a small amount of sauce over each salmon portion just before plating. Squeeze a light wedge of lemon over each.

roast or pan-char asparagus

Preheat oven to 425°F (220°C) if roasting. Toss the 12 trimmed asparagus spears with 1 tbsp olive oil, 1/2 tsp fine sea salt and 1/4 tsp black pepper. For roasting: arrange in a single layer on a rimmed sheet and roast 8–10 minutes until tender-crisp and slightly charred. For pan method: heat a skillet over medium-high, sear asparagus 4–6 minutes, turning to char evenly. Cut each spear in half (to fit tasting plate) and arrange 2 spears per portion alongside salmon when plating.

bloom gelatin

Sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl and let sit 5 minutes to bloom.

heat cream mixture

In a small saucepan, combine 1 cup heavy cream, 1/2 cup whole milk and 3 tbsp sugar. Warm over medium heat, stirring until sugar dissolves and mixture is hot but not boiling (small bubbles around edges). Remove from heat.

dissolve gelatin and flavor

Stir the bloomed gelatin into the hot cream mixture until fully dissolved. Add 1/2 tsp vanilla extract and 1 tsp grated orange zest. Taste and adjust sweetness if needed. Let cool slightly for 5 minutes.

chill panna cotta

Pour the mixture into six small (2–3 oz) ramekins or serving glasses, dividing evenly. Refrigerate at least 3 hours, preferably 4, until set. To serve, unmold by running a thin knife around the edge and briefly dipping ramekin base in hot water, or serve directly in glasses. Top each portion with a fresh berry and a mint leaf just before presenting to the table.

Serve all courses family-style or plated as six coordinated tasting portions. Ensure the amuse-bouche is served first immediately after plating. Starter should be chilled and served next, followed by the seared salmon with asparagus and pan sauce. Conclude with the chilled citrus panna cotta. Offer extra lemon wedges and a light sprinkle of coarse sea salt on savory dishes if desired. Whole-table participation: present each course to the full table at once so all diners taste simultaneously.