As the weather turns chilly and the rain begins to fall, why not sample some of these seasonal menu options based on what is now available from our local producers?

My regular menu items listed on this website are also still available.

I'll be discussing many of these recipes on upcoming KWMR radio shows at 9:30 am on 10/19, 11/2, 11/16, 11/30, 12/14 and 12/28. Go to www.kwmr.org.

FALL APPETIZERS:

• PECAN AND CAULIFLOWER PATE: A raw food favorite at potlucks.
  
• RABBIT OR DUCK TERRINE WITH CORNICHONS: From Mark Pasternak's farm in Nicasio, the same terrine one can enjoy at Chez Panisse or the Fench Laundry.
  
• WARM CHICKEN LIVER PATE IN PASTRY: A baked, unctuos pate sitting on a half moon pastry crust.
  
• POSH PIGGIES: A spiffed up version of the classic "pigs in a blanket," a crowd pleaser.
  
• WILD MUSHROOM, GARDEN HERBS AND GOAT CHEESE TART: Savory bites featuring local vegetables and herbs.
  
• BRIE CHEESE “EN CROUTE:” A warm and melting Marin County "Rouge et Noir" wheel of Brie, served in a puff pastry casing with Port marinated cranberrries.
  
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• OVEN ROASTED PRUNES WRAPPED WITH PANCETTA: A lovely sweet-salty combinasison.
  
• SMOKED SALMON ON POTATO CRISPS: With dill creme fraiche; great with white wine, especially Sauvignon Blanc or Pinot Gris.
  
• PROSCIUTTO WRAPPED PRAWNS: With balsamic vinegar; A fave of seafood lovers.
  
• SAVORY CAKE: Baked with local herbs and gorgonzola; A perfect little bite!

FALL SALADS

• AUTUMN BOUNTY: Local beets and apples on a bed of arugula, topped with fresh goat cheese and served with a tangy vinaigrette.
  
• TEA SMOKED CHICKEN SALAD: With fennel and watercress.
  
•  “LANDAISE” SALADE:  A blend of red potatoes, chicory salad, thin slices of smoked duck, onions and poached garlic.
  
• SMOKED SALMON CANNELLONI SALAD: Rolled up salmon slices with a filling of shrimp and carb, avocadoes and lemon-mayonnaise; served on top of organic Bolinas romaine.
  

FALL SOUPS

• WHITE BEAN SOUP WITH CHARD: Originated in Sanary, my family vacation home in Provence, this soup has crossed borders to Italy's Tuscanny. A buttery texture of cannellini beans, with rhubarb, a chard relative of the beet family.
  
• MUSHROOM BISQUE: Earthy and dark, rich with the meaty flavor of portobello musrooms, softened with tarragon and dry sherry. You will not miss the meat; for vegetarians, this soup offers deep satisfaction.
  
• WINTER SQUASH, LEEK AND APPLE SOUP: With cider creme fraiche, a soulful soup coming from Muir Beach's Zen Green Gulch Farm Kitchen.
  
• MONTMARTRE SPECIAL FRENCH ONION SOUP: Dark onion broth topped with Emmenthale cheese.
  

FALL STEWS

• CHICKEN AND VEGETABLE “TAGINE:” A bit of sun on your plate, which I brought back from Morocco; with seasonal root vegetables and couscous.
  
• PROVENCAL POT ROAST: Mushrooms, pancetta, onion, celeriac root, carrots, sage and red wine; served with polenta flavored with fennel seeds.
  
• “COQ AU VIN”: Julia's favorite...and also my Mom's! 
• LAMB, LENTIL AND BARLEY STEW: This stew contains lots of vegetables, grains and nutrient-dense lentils. Low in fat.
  

FALL ROASTS

• PORK LOIN: Baked with porcini mushrooms in apple cider.
  
• BEEF LOIN:  With rosemarry/thyme rub and crust, served "Au Jus" with truffled oil.
  
• WHOLE CHICKEN: Roasted slowly and deglazed with whiskey butter, chestnuts and pearl onions. (GOOSE, DUCK AND CAPON ALSO AVAILABLE FOR THIS DISH.)

FALL FISH/SEAFOOD

• OYSTER, HALIBUT, AND CRAB CHOWDER: My own recipe inspired from the Atlantic side of France, where I used to visit my retired grandfather.
  
• SALMON: With sorrel, shallots and Saunignon Blanc. Yum!
  
• BOLINAS CATCH WITH HOLLANDAISE: Local Rockfish or Halibut, when available.
  

FALL SIDE VEGETABLES

• BRUSSEL SPROUTS: With brown pecan butter.
  
• MIXED GREENS: With garlic.
  
• KT’S SPECIAL MASHED POTATOES: Yukon Gold, plain; or with parsnips or carrots or broccoli or celery hearts.
  
• VEGAN CREAMED SPINACH:  A non-dairy version, packed with intense taste.
  
• EMERALD KALE WITH SESAME:  Crinkly Kale leaves with nutty sesame seeds.
  
• MUSHROOM RISOTTO: Cold weather comfort food, a main dish if one adds scallops or crab.
  
• “MAC” AND CHEESE: Available for the youngsters.
  

FALL DESSERTS

• STEAMED CRANBERRY PUDDING: With butter sauce.
• PROFITROLLES (CREAM PUFF): With chocolate sauce.
  

BREAD AND BUTTER AVAILABLE WITH EACH MEAL.

NO GLUTEN, NO DAIRY, NO FAT, NO MEATS, NO PROBLEM: MENU SUBSTITUTION FOR SPECIAL DIETS IS ONE OF MY SPECIALITIES, AS ARE KOSHER, VEGAN AND VEGETARIAN MEALS.