Shane Lyons serves roasted chicken on THE Dish

Shane Lyons has always been surrounded by chefs and food and from a very young age had dreams of opening his own bakery. But Lyons' path to a professional kitchen took a detour when Hollywood came calling, and he spent years in front of the camera on Nickelodeon's hit shows "All That" and "That's So Raven."

He eventually returned to cooking and at age 18 became the Culinary Institute of America's youngest graduate. Lyons is now the executive chef and partner at New York City restaurant Distilled.

Here's how to make a few of his signature dishes: Whole roasted chicken, crispy duck and waffle, chicken liver pate, distilled wings, miso cauliflower, Distilled popcorn, greens, sprouts and herbs, pate de fruits and a Tribecan to drink.

Whole roasted chicken

1ea chicken

Salt and pepper to taste

Lay the chicken on a cutting board breast side down

Cut from head to tail with a sharp knife on the back of bird

Carefully filet the skin away from the meat making sure to not puncture the skin

Once all of the skin is removed, filet the meat off the bird. Debone the dark meat.

Remove all access fat and membrane from the skin and flesh

Butterfly the breast and place the deboned darkmeat in the middle

Fold the breast back up

Lay the skinw flat, flesh side up, place the two breast in the center of the skin

Tightly wrap the skin around the fleash to create a chicken log covered in skin

Place the skin on a long sheet of plastic, and roll the torpedo of chicken until it is nice and tight

Tie off the ends of the plastic with butchers twine

Poach the chicken in a water bath that is at 160 degree for one hour

Remove the chicken from plastic wrap and dry with paper towels

Deep fry the bird for 8 minutes until the skin is crispy and golden brown

Slice the chicken in medallions and serve with a sauce of reduce chicken stock, white wine, thyme leaves, and charred onions

Crispy duck and waffle

5ea duck quarters

1/4th c salt

1/4th c sugar

1/4th c brown sugar

1qt duck fat

1pt whipped egg whites

1pt ap flour

Combine salt and sugars together and liberally season the duck quarters

Rest duck over night in the fridge

Rinse off the seasoning, place in an oven safe pan (9by9by4) and top with duck fat

Tightly wrap the top of the pan with plastic wrap and then foil

Cook in a 200 degree oven for 6-7 hours until the duck is fork tender

Carefully remove the duck from the fat and while the duck is still warm, remove the bones

Allow the duck to fully cool, dip it egg whites, then flour, then egg whites, then flour

Gentle drop the duck a 350 pot of canola oil, fry until crispy, about 7 minutes

Place the duck on your favorite freshly made (or reheated waffle) and top with black pepper and maple syrup

Chicken liver pate

1# of drained, cleaned chicken livers

1c warm caramelized onions (onions cooked in butter, lightly salted, until they are deep golden brown)

1/4th # butter, cubed

1c heavy cream

2 sprigs of thyme

2cloves garlic

1/4th cup whiskey

1/2 c honey

1ea egg white

2c red wine

2c red wine vinegar

1/4th c sugar

1c finely diced red onion

20ea chicken breast skins

Saute the livers hot pan over high heat until they are golden brown on both sides and cooked to medium rare

Combine livers and onions in a blender and blend unti smooth

Slowly add the cubed butter and cream while blending

Season with salt and pepper

Pass the mixture through a fine chinoise (optional)

In a kitchen aid mixture mix the egg whites and honey on medium speed until stiff peaks form

Heat the wine vinegar and sugar together and reduce by half

Add in the onions, cook for 30 seconds on high heat

Cool the onions in the liquid in the fridge

Lay the chicken skins inbetween two sheets of foil, sprayed with non stick spray

Place the foil on the baking pan and top with more baking pans. Cook at 325 until the skins are crispy

Spoon the pate until service bowl

Serve the whipped honey and pickled onions in separate service bowls

Serve with chicken skin crackers and crusty bread

Distilled wings

10ea wings split

1c corn starch

1c ap flour

2c pale ale

2c vodka

1c mirin

1c kochu jang

1c soy

3 table spoons butter

Mix corn starch, ap flour, beer, and vodka together to make a batter. Reserve 4 tablespoons of the dry mix to toss over the wings

Take the starched tossed wings and add them to the batter.

Carefully remove the wings from the batter and drop into a 350 degree oil, until hot and crispy

Mix all the sauce ingredients together and cookuntil reduced by half over. Cook over low heat so the sauce does not boil over

Once the wings are removed from the fryer salt liberally and brush with the sauce.

Serve with your favorite blue cheese

Miso cauliflower

1 head cauliflower cut into large florets

Vegetable stock

Canola oil for cooking

1c shiro miso

1c roasted garlic

2t sake

2t sherry vinegar

(puree all ingredients in a food processer until smooth)

10 leaves thai basil

3t toasted pumkin seeds

Roast the cauliflower over medium high heat with enough canola oil to coat the bottom of the pan

Once the cauliflower is al dente, add 4 tablespoons of vegetable stock and miso puree to taste (about 4 tablespoons)

Garnish with basil and pumkin seeds

Distilled popcorn

1c nutrional yeast

1t garlic powder

1t kochu garu

1t sugar

1t salt

1t cumin, ground

1/2 cup popcorn kernals

1/4th cup canola oil

Olive oil to taste

Add canola oil and popcorns to a 1qt sauce pot with the lid. Cook covered over medium heat until the kernals start to pop like gang busters

Turn the keat off and leave covered untilt he popping stops.

Transfer popcorn to a large mixing bowl and seasoning liberally with olive oil and the seasoning dust

Green, sprouts and herbs

Salad

1/4th each mizuna, sunflower sprouts, pea sprouts

10 leaves each basil, mint, cilantro, dill, tarragon, chervil

5ea radish sliced thin

Preserved lemon dressing

1ea preserved lemon

2ea lemon juice and zest

2t apple cider

2t dijon mustard

2t agave

1 cup olive

Gently mix all salad ingredients in a mixing bowl

Puree all dressing ingredients in a blender

Lightly dress the salad with the dressing

Pate de fruits

2 1/2 cups strained, mulled wine

2 cups sugar

2 t sugar

1 t+1 tsp apple pectin

1 t+1 tsp water

1 t cream of tartar

Additional sugar for dusting

Bring strained wine and 2 cups of sugar to a boil. Whisk together remaining sugar and pectin. While whisking wine, slowly add pectin/sugar mixture. Bring back to a boil. Boil until mixture reaches 235f, whisking occasionally so it doesn't burn on the bottom. Once it reaches the proper temperature, turn off heat. Whisk together water and cream of tartar and add it to the wine mixture. Pour into sprayed 8x8 pan. Let cool and set. Once set, dust top with sugar and pull the whole piece out of the pan. Cut into desired shape. Store at room temperature in an airtight container. Before serving dust the pieces in sugar.

Mulled wine

3 cups red wine

1 ea lemon, sliced 1/2" wide

1 ea orange, slice 1/2" wide

4 ea star anise

6 ea black peppercorns

1 ea cinnamon stick

5 ea allspice

Bring wine to a simmer. Add the rest of the ingredients. Cover and let sit for at least 2 hour. If you're making it a day ahead, cool and refrigerate.

Tribecan

2 dash fee brothers aztec chocolate bitters

Absinthe sprits on glass

1 ½ carpano antica

1 ½ evan williams bourbon

Garnish: lemon oil/lemon twist

Method: stirred up

Glass: coupe

Evan williams bourbon

Pernod absinthe

Carpano antica