Listening to Anthony Lombardo describe it, his multi-course try-out meal at 1789 Restaurant in D.C. came together in barely two hours. Imagine making fresh artichoke soup, grilled vegetable salad with arugula and pecans, seared lamb loin with corn puree; roast veal with halibut and a corn consomme — and as a final addition, making and stuffing lamb sausages in such a short time. No wonder the savvy Clyde’s staff hired him on the spot to be their new executive chef.