Fall has definitely hit Verona. Aside from smelling fireplaces going at night, there are the leaves piling up in my yard and the warmth of the sun on a cool day. The change in temperature is only part of our transformation this time of year.
Food is clearly another aspect of fall and brings welcome flavors like pumpkin, apples, winter squashes and root vegetables. Verona restaurants, chefs, and culinary houses are indulging in these flavors as much as I have been. Here is a sampling of what some of our local restaurants are offering for fall menu items.
Mardi Gras Fine Foods: Butternut squash soup has been added to the menu and is in the freezer ready to be taken home. Additionally, roasted vegetables abound here for the fall season. There are combinations of several vegetables including carrots, parsnips, Brussels sprouts, butternut squash, fennel and peppers as well as single-dish roasted vegetables.
Hobcaw: Pumpkin spiced latte has arrived at Hobcaw along with delicacies like butternut squash quiche, homemade pumpkin donuts, braised fennel and pumpkin cheesecake.
Frank Anthony’s: The fall menu at Frank Anthony’s changes weekly, but the specialties on the main menu include homemade pumpkin, sage & mascarpone ravioli, homemade butternut squash ravioli, apple & butternut squash soup, and spinach salad with pecan smoked bacon, G ouda cheese, apples and a roasted garlic vinaigrette dressing. For seasonal dessert, Frank Anthony’s has contracted Edlyn Sweets of Caldwell to make Pumpkin Ricotta cheesecake-(this receipe was Janet Tadesco’s from the old Mangia Questa), warm mixed-berry cobbler served with vanilla gelato, warm apple cobbler pie served with vanilla gelato, and pecan and chocolate chip pie with vanilla ice cream.
