Located on Cape Cod, Chillingsworth is a gem, time-travel with fine food and lovely guest rooms. But get there in time for Thanksgiving, or you’ll have to wait for next season. This appetizer is a wonderful start to a Chillingsworth meal, or any holiday meal: a plump salty oyster served on a mound of sauteed spinach with asparagus spears, bathed in lemon-butter sauce. The puff pastry round adds a crisp touch to each appetizer.
Chef Craig Shelton has created a fine inn in a 200-year-old farmhouse in the very shadow of New York City, a culinary destination which openly claims “the art of fine dining begins in our garden.” At this Relais et Chateaux inn, Chef Shelton prepares this tour de force with lamb, preparing half a baby lamb — all the sections — with an accompaniment of sauteed and braised vegetables. While he does his own butchering, you will want to ask your butcher to divide the lamb into its component parts before you tackle this recipe. Note that the tomatoes are dried overnight; start a day ahead.
This luxurious dish combines seared onions, tuna, and foie gras with silky wine-butter sauce. Make the sauce first and keep it warm; once you start cooking the onions, the dish develops quickly, and the crisp seared tuna and foie gras need to be served immediately.