Ideal for a family gathering, Chef Jay Norris at Jack Dusty Restaurant in the Ritz Carlton prepares an organic chicken dinner seared to perfection topped with corn, roasted red pepper relish and a warm saffron potato salad. Citrusy and savory, the best part of this dish is the honey glaze drizzled over the chicken.

Ingredients: 1 airline chicken breast (sous vide); 1 oz. honey (to finish the chicken).

Relish: 1 red bell pepper (roasted and skinned with seeds removed); ½ roasted fresh corn cob; 2 Tbsp. chopped cilantro; 1 tsp. white balsamic vinegar; 1 tsp. lemon zest; olive oil; salt; pepper.

Potato salad: 8 oz. potato, cubed in ½ in. cubes; 1 tsp. saffron; 8 cloves garlic, roasted; 1 cup oil; 1 egg yolk; 1 tsp. chopped chives; 1 lemon; salt; pepper.

Season chicken and sear on high until crispy. Place in oven at 350 degrees to finish for approximately 8 to 12 minutes. In a bowl, mix julienned pepper and corn off the cob, cilantro, zest and vinegar. Season to taste. Glaze finished chicken with honey and top with relish.

To make the potato salad, puree garlic and whisk egg yolk. Combine and drizzle in oil a little at a time while whisking to emulsify for an aoli. Adjust taste with lemon juice and salt and pepper. Boil potatoes in salted water until tender and toss in aioli and add chives.

Jack Dusty, 1111 Ritz Carlton Dr., 941-309-2266.