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.
The full menu:
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
carrot pea raisin cilantro lime raw kale and lemon garlic fresh grilled vegetable caponata
pigs in a bacon blanket inside out smore
Swiss chard gratin local baby arugula walnut black olive pesto
pan seared cape diver scallop apple nut salad peanut vinaigrette
smoked salmon chowder smoked trout lox rainbow trout caviar
mixed game burger applewood smoked bacon Vermont cheddar polenta cookie Morroccan chutney
baby back riblets asian cole slaw maple ginger bourbon sauce
garlic studded leg of lamb root vegetable latke grilled apple sauce cider reduction herb crème’
brie and red grape rum pudding with saffron crème anglaise and rosemary
Prepared by Chef David Matthew Lydick, Executive Chef, Revolution Cuisine