Fall is a time of endless bounty. Harvest season calls for a relaxing of the crazy summer pace and an enjoyment of the fruits of one's labor. At Cuisine En Locale, our job is to create spaces for our guests to do just that. September's ONCE on a Whim charmed and delighted, but the guests aren't the only ones who enjoyed themselves!
As guests dined and chatted, the CeL team poured, braised, baked, popped, whipped, shredded, sliced, diced, giggled and nibbled away the night!
Guests were delightfully spoiled with autumn treats galore beginning with a pumpkin filled with cheese and wine, then baked to gooey perfection; a decadent corn and bone marrow custard; tomato soup with sweet, dense, traditionally made rye; lamb with radish risotto; beets, greens, and goat cheese salad; and double desserts: a tongue tickling oat cookie aptly named the "Bacon is Meat" (with local bacon, blue cheese, and caramel sauce) and a moist carrot cake topped with a dollop of maple whipped cream.
There's nothing like the abundance of fall's harvest to assist in the "fomenting" of great minds.· Next year's crop of progressive ideas are planted and cultivated at the tables of feasts such as this!· Many thanks to our wonderful guests for enjoying the culinary creations of the CeL team. And be on the lookout for the next ONCE event, ONCE de los Muertos, at the beginning of November! You will want to be there.