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Mushroom and Spinach Duxelle
1. Clean and dry spinach and mushrooms.

2. Dice mushrooms; squeeze out moisture.

3. Saute mushrooms in butter until start to brown.

4. Add chopped spinach one-fourth at a time to wilt. Season; cool.

5. Mix in breadcrumbs to bind.

6. Season with salt and pepper.

Chicken Ballontine
1. Debone chicken; stuff (including legs) with duxelle. Truss chicken tightly.

2. Render bacon in saucepan. Reserve for garnish.

3. Brown ballontine in 1 T. butter. Remove.

4. Saute onions and mushrooms in remaining 1 T. butter. Reserve for garnish.

5. Deglaze pan with wine; bring to a boil. Make sachet with garlic, thyme and bay leaf. Add sachet and chicken stock to pan.

6. Return chicken to pan; roast, covered, at 350°F for 30-40 minutes.

7. Remove and plate chicken. Garnish with bacon, onions, mushrooms and parsley.

8. For sauce, reduce roasting liquid by one-third. Thicken with blond roux. Season with salt.

9. Strain sauce; reserve.

Supreme sauce
1. Simmer velouté over moderate heat; reduce by one-fourth.

2. Temper cream by slowly stirring sauce into stainless-steel bowl.

3. Stir in butter, salt, pepper and lemon juice. Strain.

Haricots Vert
1. Blanch and shock haricots vert.

2. Melt butter in pan. Add garlic; brown slightly.

3. Add haricots vert; toss to cook.

Polenta
1. Boil stock. Add polenta; stir. Cook until polenta starts to pull away from sides.

2. Season with salt and pepper. Spread on sheet pan. Cool to set.

3. Cut with ring cutter; plate.