Holiday Party with Chef Dave

I hosted a holiday dinner party for 12 friends who love food. One friend makes his own sausages and grills pizzas in the wood-fired oven he built in his backyard, other friends work at such publications as New York magazine, or write about food for the New York Times, or are the editor of the Hudson Valley’s Chronogram magazine, and one friend just likes to open restaurants. Of course, the thought of cooking for such a crowd made me shiver.

That’s where Chef David Matthew Lydick, executive chef of Revolution Cuisine stepped in. He and his sous chef shopped for and cooked a 12 course dinner for us, while the rest of us made our way through two cases of wines. It was an unforgettable evening of extravagance. Thank you, Chef Dave.

Shopping with the chef

The chef multi-tasks
The chef prepared his 12 course dinner from these scrawled notes
One of the many hors d'eourves was a coconut chicken satay on a tiny banana bread muffin
For the second course the chef made baby back riblets with a maple ginger bourbon sauce, and Asian cole slaw
Grilling apples in sub-zero weather
Preparing one of two salad courses: Swiss chard gratin with local baby arugula and walnut black olive pesto
The second salad course was an immense hit: pan seared cape diver scallop, with apple nut salad, and a peanut vinaigrette
The soup course was unforgettably delicious: smoked salmon chowder with smoked trout lox, and rainbow trout caviar
The chef went hunting and made Catskill venison carppacio with local baby arugula, roasted shallot and grape relish, on a garlic croustini
Guests
You've got to love a chef who leaves a kitchen cleaner than when he arrived

The full menu:

hors varies

coconut chicken satay on banana bread muffin

macaroni and kunik goat cheese bites

Catskill venison carppacio    local baby arugula  roasted shallot and  grape relish    garlic croustini

mezze’

carrot pea raisin cilantro lime    raw kale and lemon garlic    fresh grilled vegetable caponata

amuse’

pigs in a bacon blanket    inside out smore

salads

Swiss chard gratin  local baby arugula  walnut black olive pesto

pan seared cape diver scallop    apple nut salad   peanut vinaigrette

soup

smoked salmon chowder    smoked trout lox    rainbow trout caviar

first course

mixed game burger   applewood smoked bacon  Vermont cheddar  polenta cookie  Morroccan chutney

second course

baby back riblets    asian cole slaw    maple ginger bourbon sauce

third course

garlic studded leg of lamb    root vegetable latke    grilled apple sauce   cider reduction   herb crème’

dessert

brie and red grape rum pudding with saffron crème anglaise and rosemary

Prepared by Chef David Matthew Lydick, Executive Chef, Revolution Cuisine

chef@revolutioncuisine.com

845.853.3333

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

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Food stories in New York's Hudson Valley and beyond from photographer Jennifer May