DIY Tasting Menu Kit

First Course

Shingle the sliced beets across a large plate.

Dress the beets liberally with sea salt, cracked black pepper, and olive oil.

Sprinkle arugula, onion, orange, and radish slices across the beets.

Place the burrata in the center of the beets, and dress the whole plate with more sea salt, cracked black pepper, and olive oil.

Second Course

Set the broth to come to a boil on the stove.

Warm the scrippelle in a microwave for 30 seconds (or warm in the oven wrapped tightly in foil - the scrippelle will dry out easily in warm, dry air).

When the broth has boiled, place the scrippelle in the center of a bowl and pour the broth over them.

Sprinkle chestnut over the scrippelle and garnish with parsley as desired.

Third Course

Warm the lasagna all the way through either in a microwave for ~2 minutes (or in the oven, if you like crispy edges).

Warm a pan on the stove, then add olive oil and garlic. Sautee the spinach and place in the center of a bowl when wilted.

Place lasagna on spinach and sprinkle with sea salt. Immediately dust with parmesan and toasted pine nuts.

Fourth Course

Take the rib eye steak and smoked short rib out and allow to come closer to room temperature.

Set the stew to come to a simmer on the stove.

Warm the beef through in the oven. The rib eye steak will be seared, but can be cooked to desired temperature.

Ladle the stew into a bowl, and place the beef into it.

Sprinkle a little sea salt and parsley as desired.

Dessert

Take the cake out and allow it to come to room temperature. This will take about an hour, so it would be good to do it as you begin to dinner.

When the ganache is no longer stiff, add a little sea salt to the top of the cake.

Dollop out a large amount of salted caramel whipped cream onto each slice.