What do punk rock and Chef David DiBari have in common? They both have high energy – and there's always at least one string out of tune!
Known for his boundary-pushing style and his thoughtfully creative dishes, Chef David grew up with a mother who told him to "never be a follower." His bold cooking style is anything but what the general public would expect from Italian food.
Duck Liver Cannoli
Since 2009 – when Chef DiBari opened The Cookery in Dobbs Ferry, New York – he has stayed true to himself, creating a place to explore, invent and "play" with food to his heart's content. Growing up in a very Italian-American family where pretty much everything centered around food, Chef DiBari always found solace cooking alongside his grandmother, and the kitchen became the perfect outlet for his creativity, even at a young age. His goal as a chef is to create an upbeat energy and make people feel good through his craft, which is why he has created some of Westchester County's most highly acclaimed restaurants. Along with The Cookery – a fast-paced soulful Italian gastropub that focuses on handcrafted pasta and eclectic meat dishes – he is also the chef and owner of the wood-fired Neapolitan pizza joint The Parlor (also located in Dobbs Ferry). With an NYC Lower East side-inspired setting, the eatery delivers playful salads and appetizers that stray from the typical use of burrata and arugula. In addition, he runs Dough Nation, a little wood-fired pizza oven trailer slinging Neapolitan-style pizza anywhere you want it, from farmer's markets to community events, festivals, private events, and parties. And his latest venture, The Bus – a school bus converted into a mobile kitchen and dining room that sits on Salinger's Apple Orchard in Brewster, NY – is now serving seasonal sandwiches.
Doughwich
In 2009, the small town of Dobbs Ferry was looking for something unique and fresh. And boy, did Chef David Dibari deliver that and more! Surprising the diners’ expectations, he went against the grain, creating fun, dynamic dishes like 'Veal Tail Cacciatore,' 'Rigatoni with Bone Marrow,’ and 'Crispy Duck Tongue Agrodolce,' using textures of foods in innovative and unexpected ways. He continued to win over the hearts and palates of many Westchester locals who are "serious about food and having fun."
Always reaching for exciting new flavors, Chef DiBari established himself as the area's most progressive chef, winning many accolades along the way – from being the youngest chef in Westchester to ever receive the NY Times’ 4 stars of excellence to being named “Best Chef” in Westchester Magazine two years in a row. And just recently, DiBari was nominated for the “James Beard Best Chef in NY State.”
Pizza Ice-Cream
Among his must-have signature dishes at The Cookery is 'The Duck Liver Cannoli' that truly embodies his motto about food. A rich, velvety duck mousse piped into three small homemade cannoli shells topped with a bit of smoked cabbage, jam, and pistachios. All the textures on the palate are exactly what you’d expect from a cannoli, but the flavor profile leans more towards the savory side with plenty of seasoning and umami behind it. If you're looking for something more decadent and sweet, head over to The Parlor and try ‘The Dough-Wich,’ a pizza ice-cream sandwich which is a 'pane e gelato' on steroids: It’s a pizza dough baked into a beautifully puff pastry shell, cut open and stuffed with Janes Organic Ice-Cream, Nutella crunch, and caramel popcorn – then pressed down and cut into wedges, which is built tableside for the diners to see! Or if you are looking to celebrate a special occasion, The Cookery offers a whole roasted suckling pig. The whole pig is simply brined and roasted in a convection oven on top of vegetables and potatoes that absorb all its juices. After slowly roasting with a touch of steam, the glistening crispy-skinned suckling pig is then carved and served tableside for diners to see first-hand and interact with the chef.
Want to try the suckling pig for yourself? Follow Chef DiBari’s Recipe below!
Suckling Pig Tips and Recipe by Chef David DiBari
1. Brine the whole pig in salt, sugar, water, fennel seed & crushed red pepper flakes for 24 hours. (After 24 hours, remove the pig from the brine & allow to dry for a minimum of 1 hour.)
2. Spread a bed of vegetables over an extra-large roasting pan. (This time of year, we suggest vegetables in season such as turnips, carrots, celery root, potatoes, etc.)
3. Place the pig over the bed of vegetables with all 4 legs facing up.
4. Roast the pig at 350 degrees for 3-3.5 hours. For the last 10 mins. raise the temperature to 450 degrees to make the skin crispy.
5. Remove the pig from the roasting pan & transfer to a cutting board. Brush the pig with a mixture of honey & apple cider vinegar (3 tablespoons honey for every 1 tablespoon vinegar.)
5. Toss the vegetables in with the leftover sweet & sticky pig drippings on the pan. (Serve the vegetables with the pig.)