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FeedFall Meals: Westchester County Chefs Share Their Favorite Autumn Dishes
Which entrée on autumn menus is the chef’s favorite?
BY JBT with Rebekah Marcarelli Published October 20, 2011 at 09:52 AM
| Chef | Dish | Dish on the Dish |
|
Richard Corbo Arrosto (Port Chester 914-939-2727; arrostorestaurant.com) |
Baked Potato Gnocchi with Cauliflower, Black Trumpet Mushrooms, Mascarpone Cheese, and Breadcrumbs ($18) | Corbo likes the dish because it’s homey and comforting. It comes from an old family recipe that his mother used to make for him. |
|
Lesley Sutter The Flying Pig on Lexington (Mount Kisco 914-666-7445; flyingpigonlex.com) |
Hard Cider-Braised Pork with Apples and Onions ($24) | The dish is special to Sutter because she raises her own Large Black hogs on nearby Cabbage Hill Farm. |
|
Vincent Barcelona Harvest on Hudson (Hastings-on-Hudson 914-478-2800; harvest2000.com) |
Half-Roasted Lemon Rabbit with Lemon Zest, Baby Artichokes, Fingerling Potatoes, and Garden Sage ($35) | The dish reminds Chef Barcelona of rabbit hunting at his old summer home in South Gilboa, New York. It is served on the bone. “It’s something you would find on a farmer’s table.” |
|
Dan Petrilli Haven (Pleasantville 914-747-4646; havenpleasantville.com) |
Grilled Spiced Pork Chops with Golden- Raisin Risotto and Barbecue Sauce ($23) |
“The hint of cinnamon in the spiced pork chop brings out a fall essence. The creamy sweetness of the golden-raisin risotto and the barbecue sauce’s apple-cider vinegar base also make this an autumnal dish.” |
|
Philip McGrath Iron Horse Grill (Pleasantville 914-741-0717; ironhorsegrill.com) |
Hudson Valley Venison Tenderloin with Mead Orchard Apple and Craisin Chutney, Autumn-Spiced Sweet Potatoes, and Chestnuts ($32) | “I like to do game in the autumn because of the robust flavor,” says McGrath, who tries to use as many local products as possible. He gets ideas visiting the farmers’ market held behind his restaurant. |
|
Albert Astudillo La Crémaillère (Bedford 914-234-9647; cremaillere.com) |
Cèpe Mushroom Dumplings with Roasted Tomato, Spinach, and White Truffle Coulis ($21) | “The cèpe mushroom is the quintessential fall ingredient, excellent in hearty stocks or with game or in dumplings, earthy yet delicate.” |
|
Chris Vergara Meritage (Scarsdale 914-472-8484; meritagerestaurant.net) |
Duck Confit with White Beans, Bacon, and Honey-Roasted Parsnips ($16) | Vergara’s inspiration for serving this dish, a spin on cassoulet, is: “My mother loves it!” The parsnips add a “nice, sweet, seasonal component.” |
|
Matthew Karp Plates (Larchmont 914-834-1244; platesonthepark.com) |
Swordfish with Roasted Butternut Squash, Concord Grapes, and Grilled Bulb Onions ($26) | “All the ingredients are local, including the swordfish. When all of the ingredients are from the same place, they have a natural affinity to each other.” |
|
Dean Vivolo Trattoria Vivolo (Harrison 914-835-6199; trattoriavivolo.com) |
Roasted Sweet-and-Spicy Sausage with Onions, Green Olives, and Fennel, in a White-Wine Sauce ($24.95) | “Most of my favorite ingredients are in it. The sausage is charred, plus the olives are imported from Sicily.” |
