On my last post I wrote about the changing season, cooler weather and its effect on all of our menus – in homes and restaurants. I talked about how the availability of seasonal foods and long awaited products would transpire our inspirations. Currently here are some of the preparations and items that are showing up on our menus:
At Rooster’s Wood-Fired Kitchen: Chef Joe Kindred is offering pumpkin gnocchi with hazelnut pesto, Grateful Growers pork chop with fall mushrooms and Anson Mills farro, collard greens with house cured NC bacon, fire roasted brussel sprouts, Carolina pork ribs….
At Noble’s: Chef Kyle Krieger is featuring House smoked salmon with York apple consumme, foie gras with local apple butter, Autumn truffles from Umbria, hog nosed snapper with spaghetti squash and mountain chanterelles, duck with local sweet potato puree and Sammy’s baby turnips, Sammy’s collards and NC field pea cassoulet.
Noble’s Grille: Chef Phil Barnes is serving parmesan gnocchi with fall black truffles; arugula salad with poached pears, grapes, haricots verts, Goat Lady chevre, walnut vinaigrette; grilled NC Poulet Rouge with house bacon braised brussel sprouts & yukon puree; grilled duck Breast and Leg Confit w/ parsnip puree, frisee, roasted baby carrots and baby candy striped beets, duck jus; grilled leg of antelope, over wild mushroom Anson Mills farro risotto with asparagus and natural jus; Fisher Farms sweet potato puree, Fisher Farms braised collard greens, pumpkin crème brulee with spiced biscotti; and, Moravian sugar bread pudding (beginning Nov. 23rd)
More thoughts coming later, on the next post. Also my thoughts on Carolina BBQ – check our blog at: