3 Course Menu Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet tops and root tips, scrub clean. Wrap each beet individually in foil with a light drizzle (about 1 tsp) of olive oil and a pinch of salt. Place on a baking sheet and roast 45–60 minutes until tender when pierced with a knife. Remove from oven and let cool. When cool enough to handle, slip off skins using a paper towel and slice into 1/4-inch wedges.

Make dressing

Whisk together 3 tbs olive oil, 1.5 tbs balsamic vinegar, 1 tsp Dijon, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning.

Assembly

In a large bowl, toss 4 cups mixed greens with half the dressing to lightly coat. Divide greens among 4 plates. Arrange sliced roasted beets over greens, crumble 1 oz goat cheese on each plate (total 4 oz), sprinkle about 1/4 cup chopped toasted walnuts per plate (1 cup total), drizzle remaining dressing over beets, and finish with a grind of black pepper to taste.

Prepare chicken

Pat chicken breasts dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust both sides with 1/4 cup flour, shaking off excess.

Cook chicken

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook undisturbed 6–8 minutes until skin is deep golden and releases easily. Flip, reduce heat to medium, add remaining 2 tbs butter to skillet, and cook 6–8 more minutes until internal temperature reaches 160–165°F (71–74°C) and juices run clear. Transfer chicken to a warm plate to rest for 5–8 minutes (residual heat will bring temp to safe level).

Make pan sauce

Remove excess fat from skillet leaving about 1 tbs. Add minced shallot and 1 clove minced garlic; sauté 1–2 minutes until fragrant and translucent. Deglaze skillet with 1/2 cup white wine or chicken broth, scraping browned bits, and reduce by half (about 2–3 minutes). Add 1/2 cup chicken broth, 2 tbs lemon juice, 1 tbs chopped parsley and 1 tbs thyme leaves; simmer 2–3 minutes. Swirl in remaining 1 tbs butter to finish and season to taste with salt and pepper. Spoon sauce over rested chicken before serving.

Make garlic mashed potatoes

Place 2 lbs cubed russet potatoes and 1 clove minced garlic in a pot; cover with cold water and add 1 tsp salt. Bring to a boil, then simmer 12–15 minutes until potatoes are fork-tender. Drain well and return to pot. Add 2 tbs butter and 1/2 cup warmed milk. Mash to desired texture (use a potato masher or ricer). Season with 1/2 tsp black pepper and additional salt if needed. Keep warm until plating.

Plate main

Spoon a serving of garlic mashed potatoes onto each plate, place a rested chicken breast alongside, and ladle 2–3 tbs lemon-herb pan sauce over the chicken. Garnish with remaining chopped parsley.

Preheat and set up

Preheat oven to 325°F (160°C). Arrange four 6–8 oz ramekins in a deep roasting pan.

Prepare chocolate custard

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, combine 1 cup heavy cream and 1/2 cup whole milk and heat over medium until just simmering (do not boil). Slowly pour warmed cream mixture over chocolate, let sit 1 minute, then whisk until smooth. In a separate bowl, whisk 4 egg yolks with 2 tbs sugar until pale. Temper the yolks by whisking in about 1/4 cup of the warm chocolate-cream mixture, then slowly whisk the tempered yolks back into the chocolate bowl. Stir in 1 tsp vanilla and 1/4 tsp fine sea salt until fully incorporated.

Bake in water bath

Divide custard evenly among ramekins. Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to oven and bake 25–30 minutes until edges are set but centers still slightly wobbly. Remove ramekins from water bath and cool to room temperature. Chill at least 2 hours (or overnight) to fully set.

Finish and serve

Before serving, sprinkle each pot de crème with a tiny pinch of flaky sea salt (about 1/8 tsp total). Serve chilled.