Word: lydon
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...fondest culinary recollections is of a lobster soup made from fresh lobsters caught during summers in Nantucket, and she has early memories of finding recipes “scrawled on note cards” in her family’s home. Her mother, a recreational gardener and cook, introduced Lydon to cooking’s creative side. “My mom is a wonderful forager; she can make something out of nothing,” Lydon says. “With just water and onions, she can make a soup that would make you weep.” Lydon?...
...college years were food-filled. Some of her friends had an apartment nearby with a full working kitchen, so the Dunster resident often hopped over to use the utilities. “We used to make dinners there...and sit around the apartment and pickle things,” Lydon says. Though she had friends in the Signet Society and used their facilities as well, Lydon never joined herself, explaining that “I didn’t feel like making the argument that cooking...
With such convenient access to kitchens, Lydon ate out infrequently while in college. She remembers, though, when her friend’s boyfriend took them to Vietnamese restaurant he had “discovered” in Allston. “It was called Pho Pasteur”—the precursor of the established chain which now has a site in the Garage...
After graduating, Lydon got recommendations from her Pudding employers Deibel and Deborah Hughes, now the owners of UpStairs on the Square. “She was very hardworking, even from a young age,” Deibel says. With these references, Lydon received a scholarship for three months of training at the Cordon Bleu cooking school in Paris. She shared an apartment with a former roommate before ultimately returning to Boston “to be near family—and out of cowardice,” when she began working in restaurants around the area. Sometimes...
While some of the challenges were quite prosaic, she occasionally found thrills in the kitchen. Once, at Truc, Lydon attempted to filet an eel. The eel, dead for hours, began “twitching beyond twitching.” The whole kitchen erupted into screams...