ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/recipes/tasting-menu-spring">Tasting Menu: Spring</a> feature, we’re sharing recipes from a carefully orchestrated tasting menu we served to friends at a cozy spring dinner party in the ChefSteps kitchen. 




Our menu description: Cucumber. Caviar. House buttermilk. Dill. Borage. 

But really, what’s in there? We start with Cucumber Risotto—really just minced cucumber with a little xanthan gum—and layer on caviar, <a href="https://www.chefsteps.com/recipes/watercress-puree">Watercress Purée</a>, and buttermilk, along with fresh borage. 


Plating suggestion: A small bowl


Pair with: 2013 Fiano di Avellino Vadiaperti


Wine note: We chose an incredibly delicious southern Italian white from Fiano di Avellino in the Campania region. If you can’t find it, we suggest you ask your favorite wineseller for something with floral aromatics and a subtly round texture.About the dish: How do you make a risotto dish without any risotto? You add a little xanthan gum to fresh minced cucumber to create a viscous texture that mimics the creamy carb. We highly recommend this one for any multicourse dinner—or as a fun treat on a hot summer afternoon. The cool cucumber base makes it just right for outdoor meals, while rich buttermilk and decadent caviar mean it’s a natural go-to for a special occasion.