Apples are here!

No matter which varieties you prefer the subtle differences between each kind make some better for snacking, and other for baking. Not sure which is which? Then use my handy buying guide right here.

Once you have picked out your favorites, try out a new apple recipes such as some of the ones I have created this fall:
Savory Lamb and Apple Pie
Halibut and Apple Ceviche
Sweet and Spicy Apple Pie

The next week is the final call for fresh corn. Later summer corn is the sweetest, often smaller with dense kernels great for cooking.
The earthy sweetness of late harvest corn pairs well with flavors such as sage, roasted peppers, caramelized onions, and autumn spices such as star anise, allspice and ginger.
Here are a few ideas that make the most out of the last corn of the year:
Elote (Mexica Style Corn on the Cob)
Corn and Truffle Raviolo in Sage Broth
Smoky Corn Chowder
Sweet and Spicy Cornbread
Sweet Corn and Spiced Caramel Semifreddo

Le Grand Tasting
Once a month I will be cooking a whole roast in the stone oven at Nomad! The old fashioned feast tasting menus will be served tableside in the private backroom of Nomad restaurant. It will only be announced and offered exclusively through All Five Senses. October’s menu focuses around whole roast goat and features a four course tasting menu that builds up your palate by layering seasonal flavors through each course. Advanced ticket sales only, $75 includes 4 course dinner, wine pairing, taxes and service. This is a gourmet’s dinner and limited to a maximum of 30 guests, one night only.
If you would like to attend, you must email me.