Fall Flavors That Are Sure to Keep Guests Engaged Through the Winter

Fall Flavors That Are Sure to Keep Guests Engaged Through the Winter

The weather shifts again and guests will soon be clamoring for all things autumn.

Higher octane and fuller-flavored brews paired with bold-flavored dishes that keep the menu offerings clean and satisfying, should round out seasonal menu changes.

The savvy guests visiting your establishment will be expecting seasonal flavors, prepared in ways that incorporate spices and ingredients from all over the world. Guests have moved beyond the American fall classics and are ready for your interpretation of a world-influenced fall dish.

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An Exploration into Sonoma's Main Food Hubs, and the Chefs Using Them

An Exploration into Sonoma's Main Food Hubs, and the Chefs Using Them

By L.M. Archer, Foodable Contributor

As a world-class food and wine destination region, Sonoma draws visitors with high expectations, and the disposable income to pay for those desires. Ironically, some statistics claim that the area imports over 70% of its food. Food hubs help Sonoma’s culinary culture fulfill artisanal expectations while supporting local farmers.

“Sonoma’s chefs choose to use food hubs because they want the best ‘palate’ possible to showcase their work to discerning guests,” Tim Page of food hub F.E.E.D. (Farmers Exchange of Earthly Delights) Sonoma explains. “It’s also a conscious choice to help support a Sonoma farmer’s ‘perfect day.’” The perfect day? Providing pristine produce to restaurants in the amount specified, for the price specified, on the day specified.  

So what exactly is a food hub, and why use one? Food hubs belong to a subset of what the USDA calls ‘food value chains,’ or collaborative, transparent partnerships designed to blend financial gain with social good, providing affordable aggregation, distribution and sometimes marketing for small and mid-sized farmers. 

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Fall Fruits are Taking Over Plates in S.F.

Foodable WebTV Network | Shown: Indian Summer Salad at  Hopscotch  |  Photo Credit: 7x7.com

Foodable WebTV Network | Shown: Indian Summer Salad at HopscotchPhoto Credit: 7x7.com

There may be a lot of fog in San Francisco, but Bay Area chefs are bringing more light to their dishes as of late. WIth bright, colorful, in-season produce aplenty, things are getting creative with local fare.

We love seasonal drinks and dishes, and the addition of fall favorites has definitely not gone unnoticed. Persimmons, pomegranates, pears, and apples are having their moment, and S.F. chefs are making sure they're a main standout in dishes. Locanda Chef Anthony Strong, for example, has created an arugula salad complete with persimmons, burrata, and grilled bread. A few simple ingredients that pack in perfect flavor when married together? We'll take it. Read More