The chef of the Meat and Wine restaurant in Gelendzhik, Dmitry Volochaev, admits that seasonal updating of the menu is an important and integral part of his work. “If in summer light salads, cold soups and a large selection of refreshing drinks predominate, with the arrival of cold days, diners’ preferences change towards dense and satisfying dishes, which means that the menu offering must satisfy the customer needs and satisfy the economic interests of the restaurant,” he explained. According to Dmitry, on cold autumn days nothing warms the soul like a fragrant soup or roast. “One of my favorite dishes in autumn is creamy pumpkin soup, as well as rich roasts of vegetables, mushrooms and meat. The taste and smell of these dishes immerse guests in an atmosphere of coziness and comfort.”
The chef said that in the fall he introduces pumpkin, carrot, beet, potato, turnip, fig and dogwood dishes to the menu. “Not only do they add flavor and variety, but they also add nutritional value to dishes. In addition, these products are the best priced on the market.” A separate story with desserts: “The autumn menu should include items with seasonal berries and fruits. I offer my guests muffins and pies with apples and pears, garnishing them with dogwood or cranberry sauce – their sweet and sour taste goes well with various pies and desserts, creating the perfect combination of flavors.”
The menu should change and update, like the repertoire in a theater.
Denis Ivanov, owner of restaurants in Moscow and Novosibirsk, believes that each of them is a living organism and the menu must change and update, like the repertoire in the theater. “People come there not only to eat, but also to enjoy the atmosphere. Each seasonal occasion offers the opportunity to attract customers who come regularly and want to try something new.” According to the expert, the presence of a seasonal menu “shows the class of the restaurant, the attitude of its owners or the chef towards life, whether the chef perceives his craft as an art and not as a routine in which there is no place “. out of care or the desire to adapt to the times.”
According to the expert, whose projects include the prestigious “SibirSibir” Siberian cuisine establishments in several cities of Russia, the meaning and idea of a truly good restaurant is to work with local and seasonal products. Unless, of course, this contradicts the concept of the establishment, which can be based on products from another region, for example, Chinese cuisine. “Our menu changes several times during the season; we focus on what appears in a certain time period,” he emphasized.
The well-known food blogger, television presenter and chef Vasili Emelianenko assured the correspondent of the Week: “This autumn promises to be brilliant in restaurants, year after year the trend to use local and seasonal products grows. And this will require the skill of chefs. Some do not prepare seasonal menus, because “your hand is full”: everything is already good, why invent something, move it? There is also this problem: huge, beautiful, bright menus with photographs. They attract visitors, but is impossible. “Remaking them according to the season and printing new ones is quite expensive.” And yet, most chefs are already making plans for the autumn menu. How will they surprise us? Vasily Emelianenko believes that the point The main theme of the program will be, as always, pumpkin. “Now it is difficult to predict how long the chanterelles will last, but the porcini mushrooms will definitely appear. During the season, some restaurants prepare them, dried or frozen, and these preparations last several months, until the New Year. Few people include turnips in the autumn menu, but late potatoes, beets and zucchini cannot do without them. In addition, there will be preserves made in the restaurants themselves: adjika, pickled and salted vegetables. If we talk about restaurants in Vladimir, Suzdal, Ples, Kostroma, Yaroslavl, Tyumen, Novosibirsk, Krasnoyarsk, etc., they have already prepared for autumn and prepared a lot of interesting things.”
Photo: iStock
Autumn pumpkin recipe from Vasily Emelianenko
Ingredients: half a pumpkin, 1-2 packages of raw smoked bacon, a few sprigs of rosemary, 5-6 cloves of garlic, 50-70 g of pickled ginger, 2 tbsp. tablespoons of sour cream, corn tortilla or pita bread, a bunch of arugula and cilantro, melted butter, balsamic vinegar, olive oil, vegetable oil, pepper, salt.
Preparation: Pumpkin is a sweet product, but quite lean. But if you add delicious bacon, the aroma of smoke will be added and you will get a great taste. Peel the pumpkin, remove all the seeds with a spoon and cut it into cubes. We wrap each of them with raw smoked bacon and place them in a baking dish. We also add a few sprigs of rosemary and a few cloves of garlic crushed with a knife. During baking, the garlic will release its aroma and the smell will be excellent. Sprinkle with black pepper, do not add salt, sprinkle with balsamic vinegar and pour generously with olive oil. Place the mold in the oven at maximum temperature for 15 minutes. After the time has elapsed, set the top heating mode and wait another five minutes.
While the squash is baking, prepare the sauce. Place chopped bunches of arugula and cilantro in the bowl of an immersion blender. We also send ginger and two tablespoons of thick sour cream there. Pour a little vegetable oil and beat with a mixer. You can add mayonnaise, mustard and any herbs. Don’t be afraid to experiment.
Grease the corn tortilla with melted butter. It can be replaced with pita bread and regular butter. Salt and burn with a lighter.
Remove the mold with the pumpkin from the oven. Place the bacon-wrapped squash pieces on the flatbread. Spray the top with oil from the pan. Garnish with rosemary sprigs and place the sauce on the side. The result is an aromatic, tasty and very beautiful snack.
with authority
What should you eat in autumn?
Tatyana Zaletova, nutritionist:
Of course, there are no official recommendations. But some seasonal dishes can be highlighted: pumpkin soup is a source of vitamin A, which promotes eye and skin health, and is also rich in antioxidants. Salads with vegetables, fruits and nuts, rich in fiber, which promotes healthy digestion and omega acids. Buckwheat with mushrooms: contains protein and valuable minerals such as iron and zinc. This dish is especially important for vegetarians. Curry: Hot spices can help boost the immune system. The hot chocolate. Dark chocolate is rich in antioxidants, omega acids and vitamin B and is good for the heart and nervous system. And when daylight hours get shorter, we often crave something sweet: mushroom soup. Mushrooms are an excellent source of protein, B vitamins and minerals. Fish dishes. Autumn is a good time to eat fatty fish, such as salmon or tuna, which are rich in omega-3 fatty acids, good for the heart and brain.Mashed potatoes with cauliflower. Cauliflower contains vitamin C and potatoes are a good source of potassium and vitamin B6 and chromium. It satisfies hunger well, is healthy and low in calories. Instead of heavy desserts, use Greek yogurt rich in protein and calcium, with honey and nuts, and ginger tea. During this colder season, it can help boost your immune system and keep you warm.
