The New Stuff


Welcome Diners with the Comfort of Fall Foods

Next stop on the culinary calendar is fall, the season of root vegetables, apples, pears, cruciferous cravings and citrus.  It’s time for your menu to reflect the culinary hankerings of your customers.   It’s back to proteins and sauces.  Do you agree that there is no better way than to fill your dining room with the aroma of braising meats and roasting vegetables to make your clientele feel at home?  Except you’re doing the cooking.

We think so too.  And your menu just needs a bit of an uptick to get fall in place quickly.  The proteins on your menu can easily go from summer to fall.  That salmon that you’ve been serving with dill and vinaigrette now wants a beautiful brandy sauce with apples or pears according to Connecticut chef Tom Devine.

The pork tenderloin might be replaced with a roasted chop, perhaps stuffed with a pear spice puree.  We’ve found that the one piece of invaluable commercial kitchen equipment that can make production on a busy night seamless for stuffing/infusing/basting is the iSi Culinary injector tips used with their professional whippers.  Speaking of iSi Culinary, you might want to check out their recipe of the month for October  – an Apple Foam from Juan Amador. Perfect.

Apple Foam from Juan Amador.

Apple Foam from Juan Amador.


Soups become key on the fall menu, look to the squashes, pumpkins, and root veggies for your biggest hit of comfort and economy.  These same squashes lend themselves beautifully to risottos, raviolis and mashes.

One of the hottest food trends this fall is infused honey. Condiment Magazine is touting Henry’s Humdingers.  He’s a cool dude and his honey’s got a rich, thick texture that makes it great for cooking.  Look for one infused with something like habanero, red pepper or ginger. Imagine those Brussel sprouts basted in some of that honey to bring them up from boiled and boring. We know you’d never serve boiled and boring.

Another hot trend this fall is steamed milk, think teas paired with some of your desserts using steamed milk infused with a touch of something like cinnamon or cardamom. A perfect ending even if your customers skip dessert and just go with tea, you’ve got another hit on the tab.

Welcome your diners with the comfort of fall foods in your dining room and they will surely be back.


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