Prawn Ballotine

• Place the caul fat in a bath of cold water and let sit for 1 hour (this helps remove any impurities and makes the webbing more pliable).
• Preheat a water bath to 145°.
• Place prawns, fish, cream, salt, black cardamom, and egg in a food processor and pulse for 30 seconds, then leave running for 30 seconds. Stop and scrape down the sides every so often until a smooth paste is formed.
• Place a large sheet of plastic wrap on a clean cutting board. Shape a 9x10" rectangle of caul fat on top of the plastic wrap. Spread a quarter of the prawn mixture down the middle of the sheet of caul fat. Roll the caul fat, plastic, and prawn mixture until a large tube is formed. Twist the plastic wrap and make a knot at both ends. You should end up with a large, tight tube. Place tube in preheated water bath and cook for 40 minutes.

Tarragon Oil

• Blend a neutral oil such as grapeseed oil with tarragon on high in a blender.

Celery-Compressed Opal Apple

• Vacuum-seal opal apple slices in a food-safe bag with celery juice.

Celeriac Sunchoke Bisque

• Using a peeler and small utility knife, peel and remove both the outer skin of the celeriac and any folds that contain dirt or small pebbles. Then dice the celeriac into rough cubes and place in pot.
• Wash the sunchokes thoroughly, making sure to remove any bits of dirt. Dice into pieces roughly the same size as the celeriac and place into the pot.
• Add the shallots and cream. Pour in filtered water until the liquid covers over half an inch.
• Turn on medium-high heat and simmer until root vegetables are tender.
• Reserving the liquid, strain the vegetables and place them in a high-powered blender. Add the butter, vinegar, and reserved liquid, pulsing until silky smooth. Use a spoon to test (should completely coat spoon when dipped and removed from bisque). Add white pepper and salt to taste.
• Serve bisque topped with tarragon oil, celery-compressed apple, frisée, and lavender.

Pickled Roasted Beets

• Place all ingredients in large oven-safe dish with high sides.
• Add water until the beets are just covered.
• Cover and place in 350° oven for 90 minutes or until tender.

Whipped Goat Cheese

• Let goat cheese sit at room temperature for 30 minutes.
• Place both the goat cheese and crème fraiche in a medium bowl. Mix until smooth and creamy.

Herb-Candied Pine Nuts / Herbs de Provence Hazelnuts

• Preheat oven to 350°.
• Place the nuts on a sheet pan and roast until they are golden brown, checking every few minutes to ensure they don’t burn.
• Transfer roasted nuts to a large bowl. Using a rubber spatula, stir to coat the nuts with honey.
• Add the herbs and mix well. Finally, add the sugar (sugar keeps them from sticking to each other).
• Once fully mixed, transfer nuts to a large sheet pan and let cool.
• Transfer to a jar, seal, and leave in dry storage.

Plating the Dish

• To serve, place beets, whipped goat cheese, candied nuts, fresh dill, and radish in an endive leaf.

• Preheat oven to 375 °.
• Cut the sides and ends from each potato, creating an evenly proportioned rectangle with most of the skin removed.
• Cut potatoes into 1/8" slices.
• Place 4 groups of slices on a baking pan and slightly fan the potatoes in a straight line, exposing 1/5 of each potato slice.
• Evenly cover potatoes with butter, salt, spices, and herbs.
• Bake uncovered until tender and golden brown, about 40–50 minutes.

• Make the brining solution by combining all ingredients in a large pot.
• Rinse and place chicken in brine and refrigerate for 8–12 hours.
• Remove chicken from the brine. Rinse and dry thoroughly with paper towels.
• Let chicken rest at room temperature for two hours.
• Preheat oven to 475°.
• Rub the chicken inside and out with the unsalted butter and salt and pepper.
• Fill the cavity with the garlic and remaining parsley.
• Truss the bird and bake for 20–25 minutes.
• Lower the heat to 400° and cook for an additional 30–45 minutes or until the internal temperature reaches 165°.

• Mix water and cornstarch together and set aside.
• Place remaining ingredients in a pot. Bring to a simmer, then slowly mix in cornstarch slurry. Let cool.
• Once mixture cools, place a spoonful into each square of puff pastry and fold over. Crimp with a fork and repeat until all are filled.
• Refrigerate for at least 25 minutes.
• Preheat oven to a 375°.
• Brush with egg wash and sprinkle sugar on top.
• Bake for 20–25 minutes until golden brown.

Plating the Dish

• Top with turbinado sugar and brown with torch (or place under the broiler briefly until golden brown).
• Sprinkle with powdered sugar.