Day Before
Morning
Order extra ice if needed — you'll want 10 lbs for the champagne bucket plus extra for the bar
Day before
Afternoon
Make the lemon tart — cools overnight, holds beautifully. Stores covered in the refrigerator.
Evening
Mix herb crust for lamb: rosemary, thyme, garlic, Dijon, panko — pulse in food processor, pack tightly. Refrigerate on the racks.
Evening
Confirm dietary restrictions with any guests you haven't heard from. Pull decanter from cabinet and rinse.
Day-of Timeline
10:00 am
Shop for fresh produce: 2 English cucumbers, 1 bunch asparagus, fresh chives, 1 lemon. Pick up extra ice if not delivered.
1:30 pm
Pull lamb racks from refrigerator to temper at room temp. Do not skip this step — cold lamb won't sear evenly.
2:00 pm
Make cherry jus: reduce 1c cherry juice + shallots + stock + thyme to syrup. Reserve. Blanch peas, blend with butter + mint. Refrigerate in a small saucepan.
3:00 pm
Blend chilled cucumber soup. Season, taste, cover and refrigerate in serving bowls (8 wide, shallow soup bowls — see equipment list).
4:00 pm
Assemble crostini: toast baguette slices, rub with garlic, spread ricotta. Top at service, not now.
4:30 pm
Set the table. Place settings: dinner plate, soup bowl stacked on top, champagne flute, two wine glasses per seat. Napkins folded simply.
5:15 pm
Fill champagne bucket with ice. Nestle 2 Perrier-Jouët bottles in ice — they need 45 min to reach serving temp.
5:30 pm
Open Bordeaux. Pour 1 small splash into the decanter to coat, swirl, discard. Decant full bottles. Set aside, do not refrigerate.
6:00 pm
Light candles. Arrange flowers. Put on music. Pour yourself a small glass of champagne — you've earned it. You're ready.
6:30 pm
Guests arrive. Pop champagne. Pass crostini — top with roasted grapes now. This is the only moment that isn't on a timer. Relax.
7:10 pm
Move to table. Pull soup bowls from refrigerator, add crème fraîche swirl and chive oil to each. Pour Chablis.
7:45 pm
Excuse yourself briefly. Heat cast iron very hot. Sear lamb racks fat-side down 3 min. Transfer to oven at 425°F for 16 min (med-rare). Set timer.
8:05 pm
Rest lamb on board, tented with foil, 6 min. Reheat pea purée and cherry jus on low. Roast asparagus in same oven, 8 min.
8:15 pm
Plate: spoon purée, slice lamb into double chops, rest against purée on oval platter (see equipment). Drizzle jus tableside. Pour Bordeaux.
9:30 pm
Slice lemon tart at the table — it's more impressive that way. Serve with a small spoon of crème fraîche. Digestif if you have it.
