From the Knife’s Edge

A blog post from Chef Frederick Clabaugh at Tenaya Lodge.

Fall tends to be many chefs favorite time of year with the fall harvest of rich squash, savory lamb and deep red wine to accompany all.

The method of preserving the berries for the year and making chutneys is also one that stands out. These methods have lasted centuries as they were and still are important to the stores of a good household or accomplished kitchen. With the clash of cultures the world of food is ever expanding and has change the art of cuisine, turning it on the chef to become evermore creative and more inventive.

I have chosen to share a few recipes that do exactly that, using classic items such as the tomatoes and the basils to add a twist. With the lamb dish using a BBQ sauce thats untraditional, Tamarind Barbecue Glaze with Star Anise Syrup are certainly a new world blend.  To finish the classic Chocolate dessert with the fall twist of pumpkin ice cream.

Bon appetite to all!

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