Nothing beats enjoying farm fresh veggies, especially ones that are right in season and served at their best. That’s our chefs’ philosophy at Liberty House, Stone House and The Ryland Inn! That’s why they are using fresh fall veggies to use in their dishes this season. Read on to see our chefs’ favorite fall veggies that they are using right now at their restaurants (and why you should gobble them up)!
Known as one of the world’s healthiest foods, cucumbers are light and versatile vegetable that is often used in various types of salads. They are a great source of B Vitamins for a quick pick me up, and because they are made up mainly of water, they help to eliminate harmful toxins in the body. At The Ryland Inn, Chef Craig is serving up his Organic Irish Salmon with pearl couscous, Greek yogurt, and vadouvan, a blend of spices similar to an Indian curry but with a French influence. This blend balances nicely with the creamy Greek yogurt, and the cucumber is a great way to add some freshness to the meal. Delish!
Another healthy veggie, Cauliflower is known to boost heart health and is rich in vitamins and minerals such as Vitamin C, Vitamin K, and is also a good source of protein. However, many people don’t love the taste of plain cauliflower! That’s why Chef Jerry Villa of Stone House serves his cauliflower with fresh goat cheese with his Center Cut 10oz. Filet Mignon and roasted red potatoes. The cheese is baked with the cauliflower, making it a healthy side dish that guests rave about!
Not all tomatoes are created equally! Heirloom tomatoes are a special variety that has been passed down from gardener to gardener. As many tomatoes have become genetically modified over the years to enhance certain characteristics that make it easy to grow the tomatoes in a commercial setting, heirloom tomatoes have not been altered – meaning each one has its own fresh, unique flavor. At Liberty House, Chef Kenny uses fresh cherry heirloom tomatoes in his signature dish, Braised Beef Short Rib and Leek Ravioli. A guest favorite, the dish is served with baby artichokes, candied bacon, white truffle pecorino cheese, and a Cabernet Beurre Bouge. Topped off with the heirloom cherry tomatoes, this dish is a real treat for veggie and pasta lovers alike!