Posted September 9, 2011

Why Our Chefs Can’t Wait for Fall

Eat + Drink

It was nice knowing you, summer. While we hate to cut our relationship short (we know you aren’t over until September 23), we are already turning our thoughts to what the next season will bring.

Turns out, so are our chefs. We asked them one little question — What are you looking forward to this fall? — and got big, hearty responses.

I can’t wait for the local chanterelle mushrooms to grow in early fall until the first hard frost. We head to the west Cascades a lot this time of year to forage, cook an outdoor meal and bring back sacks of mushrooms to use in the kitchen.
~ Jason McClure, executive chef Sazerac, Seattle

What I love about autumn is that it’s hunting season again and there is no better way to know where your food is coming from than to get it yourself. I am looking forward to an antelope hunt in September, elk in October and pheasant in November.
~ Nathan Powers, executive chef Bambara, Salt Lake City


I am looking forward to fall for so many reasons! The cooler nights bring that extra sweetness to the root vegetables. The uber-clear twilight makes the squashes more complex. And then all the fowl that becomes available … deeper, richer dishes to be matched with heartier darker beers. Bring it on, fall!
~ Christian Graves, executive chef Jsix, San Diego

I’m excited for fall because some of my favorite ingredients come into season; chanterelle mushrooms and fall squash are two of the best. I also love apple cider and venison — perfect when rounding out those autumn menus.
~ Kyle Rourke, executive chef Red Star Tavern, Portland

When the temperature drops in Chicago, it’s time to bring back my heavier dishes and start moving away from summer’s salads and light pasta. I love working with more meats, especially wild game. I’m looking forward to returning to more rustic, comforting dishes like gnocchi, braised meats and braised polenta.

~ Luca Corazzina, executive chef 312 Chicago, Chicago

Enjoy the season!


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