DISH: In the kitchen with ...

Vanderlyn’s Executive Chef John J. Hudak Jr.

by Nikki M. Mascali
Weekender Editor

This week, I’m kicking off a new aspect of “Dish,” a segment called “In the kitchen with …,” which will give us an inside look at some of the chefs that make dining in Northeastern Pa. so dynamic.

We’re starting off with John J. Hudak Jr., the executive chef at Vanderlyn’s (239 Schuyler Ave., Kingston). The Dallas native opened the restaurant with his sister, Suzanne Rismondo, in October 2010, in the location formerly occupied by Kazimi’s.

What’s the story behind the name? It’s named after my maternal grandfather, his name was Louis V. Ide, and the V stood for Vanderlyn — I always just thought it was a cool name. It’s non-descript, per se, and I thought it had class.

What would you say your signature dish is? It’s hard to pinpoint just one; we do some things we call signatures, we have the Louis V, named after my grandfather, which are medallions of veal, prosciutto, golden sherry sauce, smoked mozzarella cheese … we have certain things on our menu page that we denote as “signature.”

Why do you do the tableside Caesar salads? It’s something that was done by (Kazimi’s), and we carried it through. People like the idea that it’s being made tableside, they like the interaction with the wait staff, and our wait staff are trained to do that — even me if I have to in a pinch (laughs).

What’s your most-used ingredient? Onions or some form of onion or garlic goes into a lot of things.

Do you cook at home? I do — when I’m home.

Three things always in your fridge: Milk, iced tea, wine.

Favorite meal to eat: Traditionally, I just like a good steak. If I was to go out, I’ll try something different.

Guilty food pleasure: Nothing particular, usually something sweet. You can’t trust a skinny chef (laughs).

Favorite restaurant outside NEPA? I don’t get to travel too much, but I went to Chicago and went to some neat places out there, one was a chophouse. Where we would bring out a dessert tray, they would bring out a meat tray, and show you an 8-ounce filet, a 10-ounce, a 20-ounce rib chop — it was a Fred Flintstone’s dream!

Do you ever eat fast food? Sometimes, usually it’s late at night after I’ve worked umpteenth hours. Usually it’s a burger and fries, there’s never a bad time for a Frosty.

Do you watch food-related TV? I watch the Food Network. It’s not exactly what a chef’s life is about, but it’s cool. I like watching “Chopped,” but they’re put in such a situation with such bizarre ingredients, it’s kind of unique. I watch food, but I like sports.

How do you think you’d fare on a food show? It depends. “Iron Chef” is kind of cool because there’s definitely more to that than you see in the 60 minutes, I’d love to see the behind-the-scenes on how much they know because in 10 minutes lapsed time, they already have 15 things going. It’s like, “How did you not know this?”

Why become a chef? I just love to cook, it’s pretty simple. I was a typical kid who graduated high school and didn’t know what I wanted to do. My friends were going to college, so I thought I’d better go to (Luzerne County Community College). At the time, there was a six-month program, and I learned that I was good at it, and that I enjoyed it, and I went on from there. It’s nice when you love what you do.

CALLING ALL DIVAS

Bar Louis inside the Hotel Fauchere (401 Broad St., Milford) will host a “Women On Wednesdays Diva Night,” Jan. 11.

The evening, hosted by Amy Ferris, features a $15 three-course dinner special that includes a salad, farfalle with grilled kale and pesto, a croquet monsieur (housemade white ham and brioche with Swiss) or the weekly dinner special along with the patisserie dessert du jour.

Visit hotelfauchere.com or call 409.1212 for info.

WINE & DINE

Le Sorelle Cucina inside Mount Airy Casino Resort (44 Woodland Road, Mount Pocono) is hosting a Gallo wine dinner Friday, Jan. 13.

Cost is $65 per person; seatings are at 6 and 9 p.m. Call 877.682.4791 for reservations.