Autumn Harvest Menu

Autumn HarvestAlthough most visitors to Wine Country arrive during the warm summer months. Fall, for me, is the most gloriously picturesque. Even though the voluptuous bunches of grapes have been stolen from every branch to become unforgettable wines, the leaves of the vines transform from vibrant greens to rusty hues of amber and scarlet, like a patchwork quilt blanketing the entire valley. The abundant sunshine of summertime has done its job like clockwork.

Now I welcome the crisp, chilly mornings and the rise of an earlier moon in the starry night sky. With most of the tourists off the roads, I relish in taking relaxing winding drives through acres and acres of uninterrupted autumn foliage that could rival New England. It is also time to discover all the new wineries which have opened since last year.

Autumn HarvestAs a chef, Fall is undoubtedly my very favorite season. I look forward to all the hearty flavors I had forgotten about, distracted by spring and summer’s explosion of stone fruit, berries and herbs. The Farmers’ Markets exchange their displays with tables and baskets brimming with peppery, richly flavored root vegetables pumpkins, squashes, Forest Mushrooms,and nuts, all providing the best of ‘Peasant’ food which comforts us and nourishes both our stomachs and our souls.

Red Wine Caramel Apples

Applewood Smoked Duck Breast on Pumpkin Bread

Roasted Fall Vegetable Caponata on Crostini

Butternut Squash Risotto

Warm Moroccan Spiced Pumpkin Soup “Shooters”

Cassoulet-A true French Tradition

Tartlets or Forest Mushrooms, Caramelized Onion and Thyme

Roasted Pork Loin glazed with Pomegranate and Valencia Orange

Smokey Sweet Potato Salad

Pan seared Breast of Pheasant with Quince Jam & Huckleberries

Oven Roasted Turnips, Apples and Carrot

Figs Stuffed with Chevre and Wrapped with Prosciutto

Whole Pears poached in Red Wine and White Wine Scented with Cloves and Citrus

Butternut Squash filled Tortellini on Skewers with Provolone & Mozzarella Cheese Dip

Spicy Sweet Potato Gaufrettes

Whole roasted Garlic & Farmers Cheese with Sourdough Baguette

Candied Bacon

Celeriac & Fennel Mashed Potatoes

Persimmon Cake topped with Cured Ham

Peppery Arugula with Blood Oranges, Roasted Beets & Mustard Vinaigrette

Wild Mushroom & Leek Risotto

Lamb Ragout with Pomegranate and Sweet Potato

Oven roasted Squashes-Acorn, Butternut, & Delicata with Browned Butter & Hazelnuts

Creamy Rutabaga, Turnip & Parsnip Soup

Citrus Glazed Beef Short Ribs Served over Pappardelle Noodles

Savory Warm Smoked Gruyere & Leek Bread Pudding

Smoky Sweet Potato Wedges with Sour Cream Dip

Glazed Whole Shallots

Saute of Red Chard, Bacon, Red Onion & Aged Balsamic

Chutney of Autumn Fruits

Petit Pumpkins Baked and Stuffed with Hearty Wild Rice & Dried Cranberries

Orange Braised Fennel

Spiced and Candied Nuts

Homemade Savory Biscotti