My "Five-Star Weekend"
Boozy, Breezy, Burrata — Plus My Famous Roast Chicken
I’m a little late to the Elin Hilderbrand game, but LET ME TELL YOU: her latest novel, The Five-Star Weekend, is exactly the light summer read I’ve been searching for. Here’s what you need to know about the premise: Hollis, a mega-successful home chef personality invites four friends to her house on Nantucket for a five-star, fabulously catered weekend experience.
The character dynamics felt effortless, but it was the food and general hostessing descriptions that really made me SWOON. If only I could make a living out of curating beautiful weekends for friends at a beach house that I magically own, I’m sure I’d be completely happy.
To that end — I’ve come up with how *I* would host my own “five-star weekend.” I’ll pretend it’s in my own beach town of origin: Encinitas, CA.
FRIDAY HAPPY HOUR
Vibes: Boozy, Breezy, Burrata
Grilled Peaches + Burrata
FRIDAY DINNER: “MARY’S CHICKEN”
Vibes: Showstopping meal to set the tone for a great weekend
This is my *most* requested recipe. The most “tried + true” for dinner parties. It’s the ultimate flex that isn’t actually that hard to pull off.
Ingredients:
1 whole organic chicken
Potatoes of choice (I like sweet potatoes or fingerling)
Jar of harissa
4 tbsp butter
1 lemon
1 head of garlic
Kosher salt
Fresh cracked black pepper
Avocado oil
Fresh cilantro to garnish
Thursday before the weekend:
Make sure chicken is fully thawed (if previously frozen). Spatchcock (Martha Stewart has an easy step-by-step here). Note: spatchcocking ensures more even cooking throughout the bird and faster cooking time.
Pat dry. Sprinkle kosher salt all over the bird. Leave uncovered in the fridge to dry brine. Note: dry brining gives you more flavorful meat and crispier skin.
Cooking time:
Preheat oven to 425 degrees.
Slice potatoes into large wedges. Line bottom of sheet pan with parchment paper. Spray with avocado oil. Spread potatoes evenly on pan. Sprinkle with kosher salt.
Pat chicken dry and wipe off remaining salt. Re-salt with kosher salt and fresh black pepper all over the chicken, making sure to get in all the nooks and crannies.
Dilute 3-5 tbsp harissa paste (depending on your spice tolerance) with avocado oil until it’s easily spreadable. Cover entire chicken with harissa mixture.
Create space in the middle of sheet pan (moving potatoes to the side) for the chicken. Slice head of garlic and place in the middle, sliced sides up. Place chicken skin-side up on top of the garlic. Slice lemon in half and squeeze all over chicken. Keep the squeezed lemon halves and place anywhere on the sheet pan.
Melt 4 tbsp of butter. pour all over the chicken and drizzle over potatoes.
Place sheet pan in oven. Check internal temperature at 40 min. Chicken is done once thermometer reads 165 degrees (usually 45-55 min).
Remove from oven. Let chicken rest at least 10 min before slicing and serving.
Garnish with fresh cilantro.
I’d serve with this sugar snap pea side dish and a chilled organic wine. This Frizzante from Cantina Giardino is spectacular.
SATURDAY MORNING
Vibes: A breakfast worth waking up for
Overnight French Toast with fresh strawberries + cream from La Costa Farms
Fresh juice from Choice Juicery
Coffee from Ironsmith
SATURDAY AFTERNOON
Vibes: Gourmet on the go - a packable lunch for wherever the afternoon leads
Prosciutto + Brie Sandwiches from Prager Brothers
Chips + Guac from La Costa Farms
SATURDAY HAPPY HOUR
Vibes: Summer in a slushy
Watermelon tequila slushy: here’s a good recipe from Bon Appetit.
SATURDAY DINNER
Vibes: Five-Star meal for a Five-Star Weekend
Jeune et Jolie: Seasonal upscale French fare that is every bit deserving of its Michelin Star. Don’t skip the dessert.
SUNDAY MORNING
Vibes: Wake up whenever!
Mimosas with orange, grapefruit, or mango juice
Pastries from Prager Brothers
Piles of crispy bacon
SUNDAY AFTERNOON
Vibes: Taco Time
City Tacos: I recommend the Mahi.
SUNDAY HAPPY HOUR
Vibes: Do it for the ‘gram
Trendy Charcoal Cocktails at the Waverly in Cardiff
SUNDAY DINNER
Vibes: Let’s Get Grilled
Miso Marinated Black Cod (Grilled in tin foil packets)
Heirloom Tomatoes topped with fried shallots
Grilled sourdough bread (once again, from Prager Brothers) with roasted garlic butter
Strawberry Pretzel Pie for dessert
MONDAY BREAKFAST
Vibes: Chia Gloop to Go
Coined by Katie, these individual breakfast puddings are made by layering these overnight oats at the bottom, adding jam and shredded coconut in the middle, and topping with this chia seed pudding
Additionally, top with a quick jam of any leftover produce. Made by combining the fruit in a pan with a few spoonfuls of sugar, lemon zest, and lemon juice. Cook and stir on low until a jam forms. Season with salt and add water for consistency as needed.
I think that’s it. For now. Who wants to join me??
Cheers, Mary