Joey Hilty, co-owner of Lawrenceville restaurant The Vandal, describes his recipe development process as “very millennial”: “I grew up with everything at my fingertips, whether it be the internet or all of the cookbooks that exist up to this point. What I usually do is try to taste the idealized version of the dish I’m trying to create.”
That said, we’d call this an ideal dinner menu spread for fall — beautifully seasonal, comforting, and full of classic flavors. Start with a curated collection of antipasti for the table, says Hilty, who views those little plates of goodies as essential to creating a communal feeling. “Trying new things, experiencing a sensory sort of thing together, is what keeps all of us coming back for more.”
The focal point of the meal is roasted lamb shoulder balanced with a sweet and sharp Mostarda Mantovana, an Italian take on quince chutney. On the side, creamy and crispy rösti potatoes, bejeweled with trout roe, crème fraîche, and sprinkles of chives and dill. Serve a simple salad of greens with Hilty’s sherry vinaigrette — and a delicious depth of flavor comes together with a snap.
For dessert, Joey recommends his horchata-inspired rice pudding, topped with candied bites of tender pumpkin. “It’s sweet, salty, and earthy all at the same time,” he says.
Chef Joey Hilty’s Fall Dinner Menu
Salad with Sherry Vinaigrette
Potato Rösti with Smoked Trout Roe, Crème Fraîche, Dill
Braised Lamb with Quince Mostarda
Rice Pudding with Candied Pumpkin and Caramel
PA Wines Recommended Pairings
With Joey’s salad with sherry vinaigrette, Sauvignon Blanc’s acidity flirts with the dressing’s tangy bite.
Alongside the lamb shoulder and rösti potatoes, Carmine’s dark fruit and body round out the complex flavors.
A dessert-style Riesling will join the caramel and pumpkin in a sweet ending to a wonderful meal.
Story Nicole Barley / Photography Dave Bryce / Styling Keith Recker / Wine Pairings Alexandra Cherniavsky for PA Wines / Dinnerware East Fork Pottery and Steelite / Flowers Pisarcik Flower Farm
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