our finest hour
AS PEOPLE WHO LOVE working in the kitchen and getting our hands in the mix, we have to admit that the Fall season is a pretty spectacular time of year. The summer harvest and lighter fare begin to give way to Fall’s more comforting, colorful foods and flavors. This season, we’ll be focused on fresh ingredients from our very own garden here on-property, as well as from other local San Diego purveyors. From pickling extra summer vegetables to harvesting fall favorites like acorn squash, beets, kale, red cabbage and kohlrabi – Fall’s garden will definitely be prevalent on the menu.
And for the main course, Fall’s other exciting ingredient - shellfish! - makes it’s return. We’ll be incorporating delicious spiny lobster into our menus (season is October to March). Other seasonal fish will be making many appearances as well, as seafood options become increasingly more sustainable.
Not only do colors change in Fall, but so do our techniques. It’s cold outside but it’s warm in the kitchen, where we’re braising meats and pretty much anything else we can try out, using pure and simple flavors. The harvest continues with nose to tail curing of proteins, and what’s a more suitable partner than craft beer pairings, lately the frontrunner even to the beloved bottle of wine. As more and more San Diego craft breweries pop up, so do our options in the kitchen... come to think of it, we’re gonna head back into the kitchen to toss another cut into the beer braising pot - OUTSTANDING!
CHEF NICOLAS BOUR
Exceutive Chef of Outlets | Rancho Bernardo Inn
p.s. For the wee ones, be sure to check out our Halloween events
and packages throughout October. OH, and Thanksgiving at The
Inn is not to be missed, of course... you never know what tempting
treats we’ll surprise you with on the big holidays!