• Close-up of a gourmet dish with a sliced cucumber, diced carrots, and microgreens on a white plate, with a hand holding a spoon drizzling sauce over the food.

    Forking Show Stopping

a night

to Remember

Close-up of cooked lamb chops with a rosemary garnish on a black plate, placed on a wooden table.

Herb Crusted Rack of Lamb with Garlic Potatoes

Ingredients (2-3 Servings)

1 rack of lamb (about 8 ribs)
2 tablespoons olive oil
2 cloves garlic, minced
1 cup breadcrumbs
2 tablespoons parsley, chopped
1 tablespoon rosemary, chopped
2 tablespoons Dijon mustard
Salt
Black pepper

For the potatoes

400 g baby potatoes
2 tablespoons olive oil
2 cloves garlic
Salt
Pepper

Instructions

  1. Preheat oven to 200°C (400°F).

  2. Season the rack of lamb generously with salt and pepper.

  3. Heat olive oil in a skillet over high heat and sear the lamb for 2 minutes per side until browned.

  4. Mix breadcrumbs, garlic, parsley, rosemary, salt, and pepper.

  5. Brush the lamb with Dijon mustard.

  6. Press the herb breadcrumb mixture onto the lamb.

  7. Place on a baking tray and roast for 15–18 minutes for medium rare.

  8. Roast the potatoes on another tray with olive oil, garlic, salt, and pepper for 25 minutes until crispy.

  9. Rest the lamb for 10 minutes before slicing between the ribs.

Three champagne flutes with sprigs of rosemary and bubbly liquid, a sliced lemon, a wine carafe with more rosemary and lemon, a cork, and a partially visible bottle in the background, all set on a white wooden surface with a red and white cloth.

**drink pairing

Rosemary Lemon Spritz

The citrus brightens the dish while the herbal notes echo the rosemary in the lamb.

**Chef Tip

Resting the meat keeps the juices inside and makes slicing much cleaner.

Fresh oysters on ice with shells open, revealing orange and gray insides, next to whole fish and garnished with green parsley at a seafood market.

Pan Seared Scallops with Lemon Butter Sauce

Ingredients (2 Servings)

10–12 sea scallops
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
½ lemon (juice)
Salt
Black pepper

Optional
Fresh parsley

Instructions

  1. Pat scallops completely dry with paper towels.

  2. Season lightly with salt and pepper.

  3. Heat olive oil in a pan over high heat until shimmering.

  4. Place scallops in the pan and do not move them.

  5. Cook for 1½–2 minutes until a golden crust forms.

  6. Flip and cook another 1 minute.

  7. Remove scallops from the pan.

  8. Add butter, garlic, and lemon juice to the pan.

  9. Spoon the sauce over the scallops.

  10. Finish with parsley.

A row of champagne glasses being filled with champagne from a bottle.

**drink pairing

Dry Champagne or Sparkling Wine

The acidity and carbonation keep the dish light and enhance the delicate flavor of the seafood.

**Chef Tip

Moisture prevents browning. Dry scallops are the secret to a perfect crust.

Barbecue pork ribs garnished with chopped green onions and cilantro, served on a white plate with a side of creamy mashed potatoes with herbs, in a cast iron skillet on a wooden surface.

Red Wine Braised Short Ribs

Ingredients (4 Servings)

1 kg beef short ribs
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 cups red wine
2 cups beef stock
1 tablespoon tomato paste
2 sprigs thyme
Salt
Black pepper

Instructions

  1. Preheat oven to 160°C (320°F).

  2. Season short ribs with salt and pepper.

  3. Heat olive oil in a heavy pot and sear the ribs on all sides until browned.

  4. Remove ribs and add onion and carrots to the pot.

  5. Cook until softened, then add garlic and tomato paste.

  6. Pour in the red wine and scrape the bottom of the pot.

  7. Add beef stock and thyme.

  8. Return the short ribs to the pot.

  9. Cover and braise in the oven for 2½–3 hours until the meat is tender.

  10. Serve with mashed potatoes or roasted vegetables.

Red wine being poured into a wine glass, with a person in the background at a table with food and herbs.

**drink pairing

Malbec

Look for notes of plum, blackberry, and cocoa.

**Chef Tip

Short ribs are ready when the meat almost falls apart when touched with a fork.