Each year, two friends have a tradition of a joint birthday celebration. For this year, they approached us to organize a hands-on prep-from-scratch dinner for a group of 12 friends and family. We offered them several seasonal menu options and they chose a menu featuring roasted goat and root vegetables. Chef Amelia Telc led them through the prep and inspired everyone from the novice to the experienced cooks in the group with new methods — especially for whipping up the cream.

The following is the full menu for the evening.
Starter
Lyonnaise Salad
poached eggs, lardons, warm dijon dressing

Main
Harissa Roasted Goat Leg
Side Dishes
Butter Braised Turnips and Radishes
Chickpea Popovers
Dessert
Vanilla Poached Pears and Flourless Chocolate Cake with Whipped Cream
About the Chef

Chef Amelia Telc is a New York and Hudson Valley based private chef. Telc grew up cooking the dishes of her parents heritage, Chinese and Hungarian, which continue to be some of her favorite meals to prepare.

She began her professional career at Tartine Bakery in San Francisco as a pastry cook. From there she moved to New York and worked under Ignacio Mattos of Estela and Cafe Altro Paradiso before switching focuses and becoming a line cook at Mission Chinese Food in New York. After going back to baking for M Wells at their Quebecois style steakhouse and Dinette in MoMA PS1, she returned to cooking for private clients in the Hamptons and Martha’s Vineyard as well as consulting for cafes and restaurants in New York City.