Tasting Menu & Run Sheet

Bake the banana bread loaf. Cool fully and wrap tightly. Day-old loaves toast much better.

Toast and honey all walnuts in one batch for both dessert and ginger snap courses. Jar when cool.

Check fridge inventory: pate and goat's cheese in fridge, gelato in freezer, fruit chilling.

Cook A: Make softened dill mayo (half Dijon, drops of lemon, olive oil whisked in). Chill in fridge.

Cook A: Whip goat's cheese two ways: honeyed batch for mortadella bites, plain batch for ginger snaps. Label and fridge.

Cook B: Deep peel and carve all citrus segments. Squeeze membrane offcuts into a bowl for balsamic-citrus dressing.

Cook B: Crush pistachios, snip chives, pick dill fronds into small covered bowls.

Slice mushrooms, shave edam with peeler, slice banana bread. Set out main pan with butter and olive oil beside it.

Take pate and both whipped goat's cheeses out of the fridge to temper to room temperature.

Cook A: Plate citrus course undressed, place plates back in fridge. Keep dressing in jug beside.

Cook B: Quarter dark rye, lay out ginger snaps, quinoa crisps, serving boards, and plates in course order.

Cook A: Fry rye quarters in olive oil (1 min per side), cool slightly, build roe & kelp caviar bites.

Cook B: Build mortadella bites: honeyed cheese, Dijon or truffle dab, mortadella rosettes, pistachio, pepper.

Cook A: Spoon dressing over citrus plates and stand red-veined sorrel microgreens upright.

Cook B: Assemble both ginger snap courses (duck pate & goat's cheese). These go last so the biscuit stays crisp.

Ladle warm creamy dill & potato welcome soup into pre-warmed ramekins. Press a warm bowl into guest hands at the door.

Serve courses I to III. Mid-graze, Cook A sears mushrooms in butter (8 min), stirs truffle salsa off-heat, piles onto warm rye. Cook B clears.

Serve courses V and VI. Cook A pan-toasts banana bread slices and crisps crumbs in a buttered pan. Cook B quenelles gelato, adds glazed walnuts, honey, cardamom.