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In Season: Autumn 2020

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By Sophie Brochu
Categories:In Season

White Truffle. Asian Pear. Pepino Melon. These are just a few of the ingredients chefs and bartenders are using on their menus to showcase the best of fall. We’ve documented some of this season’s most delicious offerings all across the country.

Discover, explore, get inspired. This is In Season.

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St. Neo's Brasserie

Hen of the Woods


Hen of the Woods mushrooms, or maitakes, grow wild in the autumn. They’re found primarily in the northeastern United States, growing in clusters at the base of trees. The clusters can resemble the ruffled feathers of a hen. The team at St. Neo’s sources theirs from local Georgia forager and farmer, Swampy Appleseed. Find them in the mushroom rotolo, which incorporates both smoked creminis and hen of the woods, along with goat cheese, pearl onions, and red wine jus. It’s a delightful cold-weather dish.

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White Truffle

San Francisco

White truffle season is upon us. This celebrated ingredient is the fruiting body of a subterranean fungus, native to Northern Italy. Truffles are known for their strong aroma and intense, earthy flavor. The team at Avery offers them shaved tableside over various dishes. While black truffles are available throughout the year, white truffle season only lasts from mid-September to January, climate permitting. Get them while they last.

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Jewel of the South

Green Apple

New Orleans

Sure, you can get green apples year-round, but we all know they taste significantly more delicious in the fall, at the height of apple season. At this French Quarter lounge, you can find green apple-cilantro-ginger cordial in the Druid Priest cocktail, along with tequila, mezcal, and Serrano for a touch of heat. This seasonal beverage is garnished with a sprig of fresh thyme. It’s herbaceous, balanced, and refreshing.

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Asian Pear


Asian pear is typically at its prime come October. These sweet fruits are nicknamed “apple pears” because they have the crispness of an apple and the sweetness of a pear. At Smyth, chef John Shields glazes them with Interlaken grape, fig leaf oil, freshly-pressed walnut, and duck garum for a touch of savory and funk. They’re served over crushed ice, like oysters on the half shell.

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The Dabney



“Pawpaws have been growing wild in our region for generations,” says the team at The Dabney. Native Americans harvested them all over North America, from Florida to Canada. “Their uniquely tropical mango-banana flavor profile adds a fun twist to our dishes during their short season.” The Dabney recently added housemade donuts with pawpaw creme filling and spicebush sugar to their breakfast menu.

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Vernick Food & Drink



Fall is the time for root vegetables to shine. The beetroot is native to the Mediterranean Coast. Ancient Romans, Greeks, and Egyptians originally cultivated beets for their leaves, but today, we enjoy the root itself, which is both earthy and sweet. The new beet salad at Vernick combines chorizo vinaigrette, apple butter, and whipped chèvre.

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The Bungalow Club

Chestnut Mushrooms


Chestnut mushrooms are known for their rich, nutty, and mildly sweet flavor. They grow in bountiful clusters often on Beech trees, and can be extremely versatile in cooking. The Bungalow Club sources these beauties locally from R&R Cultivation, an urban farm that grows all types of organic, sustainable mushrooms. Find them on the menu in the corn and mushroom chowder, which is the perfect dish for a crisp fall day.

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Blossom Bar at Sichuan Garden

Pepino Melon


The Pepino melon is native to the South American Andes and is at its peak in October. Also known as Pepino Dulce, or sweet cucumber, Pepino melons have a pear-like texture and a mellow, cantaloupe-cucumber flavor. The team at Blossom Bar currently has a Pepino Sour on the menu made with fresh Pepinos, Singani 63 brandy, Chareau (aloe vera liqueur), and lime.

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Delicata Squash


We can’t talk about fall ingredients without including the versatile squash. Delicata squash, also known as peanut squash, is typically grown in the summer and harvested in the fall. They’re easy to cook because the pin-striped skin is edible and delicious. At Nashville’s Folk, the team bathes the squash in brown butter, then tops it with preserved Marconi peppers and gooseberries.

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Introducing the Harvest Margarita, made with fresh, local cranberries. The team at Poquitos sources them from a family bog in Long Beach, Washington. Cranberries grow on low-lying vines, which are flooded as part of the harvest process. They’re typically harvested from September to November, which means now is the perfect time to enjoy them. This beautiful margarita is one part sweet and one part tart.

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