Joey Hilty, co-owner of fine dining 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 fall 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
Sherry Vinaigrette
Sherry vinegar gives your salad a refreshing depth of flavor you might not usually find in home salad making. Making vinaigrette at home can be easy and fun. It’s a welcome addition to your midday lunch or as a side with your dinner
Potato Rösti with Smoked Trout Roe
This Swiss-inspired dish is hearty, with the addition of trout roe for extra flavor. The thin radish slices and speckling of roe make for a beautiful presentation at the table. This is a very similar dish to a latke, so it works for winter holidays too!
Braised Lamb with Quince Mostarda
Quinces are one of Hilty’s favorite fruit, an underrated addition to savory cooking. It’s perfect for autumn, with those warm, vanilla floral flavors we associate with the changing seasons.
Rice Pudding with Candied Pumpkin and Caramel
This is a classic from Chef Hilty’s kitchen. He calls it “sweet, salty, and earthy all at the same time.” It’s inspired by the
Recommended Wine Pairings from Alexandra Cherniavsky
“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 fall dinner menu.”
Story Nicole Barley / Photography Dave Bryce / Styling by Keith Recker / Wine Pairings by Alexandra Cherniavsky for PA Wines / Dinnerware by East Fork Pottery and Steelite
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