Just in time for New Year’s Eve, he shares an impeccable recipe!
Hosting a dinner party is fun, but can be challenging. We invited private chef Dylan Smith to give us one of his go-to recipes and a few tips for your next party (or New Year’s Day!).
Before becoming a private chef, Smith went to school for heating and ventilation. After moving to Driggs, he worked at Big Hole Bagel as a baker which started his career in the food world in the Jackson area. Later, Smith opened Apex Private Chef with his wife Marlee.
What are you plans after the busy holiday season?
In January we are going to the Virgin Islands to fly fish.
What is your biggest tip for hosting dinner parties?
Buy lots of ice!
What is your go-to dish for a special party?
My favorite go-to holiday food is porchetta, a traditional Italian staple.
1 whole boneless, skin-on pork belly (about 8 to 10 pounds and skin on is optional)
Butchers twine
2 tablespoons Kosher salt
1 teaspoon fennel pollen
Instructions
Place pork belly skin-side down on a cutting board. Using a sharp knife, score flesh at an angle using strokes about 1-inch apart. Rotate the knife 90 degrees and repeat to create a diamond pattern in the flesh of the pork.
Mix the spice rub and rub liberally into the scored flesh of the pork.
Roll belly into a tight log and push to the top of the cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine 2 tablespoons of kosher salt and 1 teaspoon fennel pollen. Rub mixture over the entire surface of the rolled porchetta.
If the roast is too large and unwieldy, carefully slice it in half with a sharp chef’s knife. Seal in individual vacuum-sealed pouches and refrigerate overnight.
Preheat sous-vide water cooker to 155 F. Add pork and cook for 36 hours. Transfer pork to a sink filled with ice water and chill for 15 minutes. Remove from bag then carefully peel off congealed exuded cooking liquid and place in a medium saucepan.
Preheat the oven to 450 F, place the porchetta in a baking dish and roast until the skin is deep brown and crispy.
Remove porchetta from the oven, season with salt and let rest for 5 minutes. Meanwhile, heat bag juices over medium-high heat until simmering. Add the butter and swirl until smooth. Carve and serve.
Born and raised in Jackson Hole, Rayne has a passion for food and art. In 2022 Rayne received her bachelor’s degree from the University of Wyoming in Journalism and Graphic Design. She then made the journey back home to JH. Her fondest memories among family growing up is in the kitchen cooking alongside her father, a professional chef turned food salesman. Watching her father cook gave Rayne an appetite for all things food and cooking. Her favorites? Fresh pasta and warm chocolate chip cookies.
