La Chasse announced on their Facebook last night, June 12, that they have appointed Chef Kristina Dyer as their new Executive Chef. Chef Dyer was previously Chef De Cuisine at Butchertown Grocery and has previously worked at Le Relais, Seviche, La Coop and other Louisville restaurants. She came to La Chasse about a year ago when then Executive Chef Alex Dulaney, who she served as sous chef at Le Relais, asked her to come and help him. This is her first time as executive chef, and she’s ready for the challenge.
“I’m really excited,” she told us. “I know it’s going to be hard work, but I’m ready for it. I absolutely love what I do, and this is such an amazing opportunity for me to show people my food for real.”
The Facebook response to the announcement was highly positive with over 100 positive reactions within the first few hours. Stephanie Morris commented, “If last nights dinner is an indication of what’s to come – I can’t wait for more. Creativity and execution were fabulous… ”
The mentioned dinner was a wine dinner on Monday night for Capriole Farms, and the dishes – using a different cheese from the farm for each course – were created by Chef Dyer. The menu featured steak tartar with whipped Sofia, charred shallot, pickle Fresno and peach mustard; hazelnut crusted o’banon artisan cheese with whipped sweet potato and smoked honey; Grilled lamb chops or over cauliflower Mont St. Francis risotto; Smoked duck breast with ricotta gnocchi and a Julianna fondue; fig orange Sofia tart with brown sugar caramel and rose water ice cream.
Judith Schad tagged the restaurant on Facebook saying, “Have done many wine/cheese dinners over the years but last night’s at La Chasse was the best yet—beautifully balanced menu from Isaac Fox and Exec Chef Kristina Dyer and perfect Loire Valley wines from Monty Hornbeck. Plus great company …. hope everyone loved it as much as we did!”
The wine dinner may have given a taste of Chef Dyer’s culinary style, but more opportunities are now available to experience this new style. Although she says the menu will change again in July, the menu changed yesterday and now offers some of her new dishes like cast iron seared foie gras with an herbed apple fritter, peach bourbon barrel food smoked black pepper chutney and a balsamic reduction. Seared scallops with curried french lentils, summer squash garlic labneh and a lemongrass guerre blanc. And then grilled tempeh over Tomato braised chickpeas with artichokes, salt cured olives and tomatoes and a basil pesto.
“I have a trip planned in July, and we are kinda short staffed right now,” Chef Dyer explained. “So, I wanted to make sure we kept up standards and stayed true to seasonality but also didn’t wear everyone out. When I get back, the entire menu will be my original creations.”
