Kitchen Connection

One of the things that I missed the most while living in the Bay Area was the inherent feeling of the evolving seasons. The changing seasons conjur up sensations on each of our five senses and bring back fond memories from as far back as childhood. Here in the midwest the four seasons arrive sometimes over night like the chill in the night air. Everyone here in the midwest looks forward to the relief of a 65 degree day after weeks of 90 degrees heavy with with dense humidity.

As a chef, the changing season signals the arrival of not just new ingredients, but thoughts of hearty roasted root vegetables, gently braised meats enrobed in a rich reduction of its own juices. Something about the chill in the air makes me crave roasted squash and pumpkins and the delicate balance of nutmeg, ginger, cloves and cinnamon on savory and sweet dishes throughout our menu. This time of year is when the sweetcorn is at its juicy, sweet and tender peak of perfection.

Maybe it’s the change in temperature or the bounty of Autumn’s harvest but the changing season brings excitement of things to come and time to reflect on the past season. Before we know it Thanksgiving will have come and the first snowflakes will begin to drop. Until then enjoy the end of Summer and all that it offers because by we will be craving those 90 degree days by January. Until next time . . .Chef Jeremy