Written By Holly Brooke Chefs / Folks / Victoria Nov 19, 2015 What Chefs are Cooking this Season: Read On SHARE VIA: Facebook Twitter PinterestWe asked a few of our local chefs to share with us their current go-to fall favourites. We saw roasted squashes, creamy beets, wild mushrooms, spices like sage and cinnamon, toasted walnuts, sweet apples, earthy potatoes and fresh pasta.Here are three hearty, autumn-inspired dishes to enjoy this fall. Compliments of our chefs.Il CovoChef Corey MacDonaldAgnolotti Di Ottono – Fresh saffron ravioli stuffed with steamed beets and parmesan, topped with brown sugar butternut squash and sage toasted walnuts.“The flavours are sweet like the autumn air”, says MacDonald. “The colours are bright, contrasting and appealing too. It’s earthy, [a dish for] going back to the roots.”The Agnolotti is also served (as a regular feature) on the menu with a creamy, garlic and walnut truffle sauce for the colder winter months. It’s hearty and rich, says MacDonald. Try pairing this pasta with Covert Farms Amicitta with its earthy aromas and flavours of nutmeg and dark fruits.Caffe Tre FantasticoChef Kerry ParkAutum Spaetzle with Side Harvest Vegetables – House made spaetzle with organic peas, manchego sheep cheese and The Whole Beast bacon, paired with Madrona Farms red kuri squash, swiss chard and wild chanterelle mushrooms with maple syrup.“I’m all about comfort food”, says Park. “This spaetzle recipe is heavy, rich and creamy. It’s what you call guilty pleasure food – It’s not your everyday food but it is something decadent; it’s almost obscene” Park says. “Kids love it too. It goes well with a side of our fall vegetables for a counter balance.”Part and ParcelChef Grant GardGnocchi with Kohlrabi and Apples – house made pan fried gnocchi with pureed Gala apples, Square Root Farm kohlrabi,walnuts and blackened bread.“I love kohlrabi”, says Gard. “It’s not often used and most often people aren’t sure about it. It’s a great, weird little vegetable – it’s kind of apple-y, turnip-ey and a little potatoe-y but not starchy. I think of it as it’s own beast that you can do a lot with. Plus, it’s a quintessential fall vegetable.Part and Parcel has gnocchi on the menu year round, shifting the ingredients and sauce with the seasons. This version is light, slightly sweet from the apples and creamy but not heavy. “It’s a cool weather comfort food”, Gard says. “There’s a starkness to it while still being elevated.”The addition of house-made horseradish oil and blackened bread dust creates a slight bitterness with just a hint of a kick. SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Chefs / Events / Wine Events May 3, 2017 It’s true love when Chef Meets BC Grape Nowhere else can you taste so much great food paired with so much exceptional BC VQA wine. At Chef Meets BC Grape, you can sip from hundreds of wines ... Read More Chefs / Elsewhere / Out of Towners May 2, 2016 Terroir Hospitality Symposium: 10-years on and still going strong Last Monday (April 26), Terroir Symposium, Canada’s most influential gathering of the biggest and brightest culinary minds, celebrated its 10th ... Read More Chefs / Restaurants March 17, 2016 A Throwback Throw Down: Atlas Pop Up Event #1, Part and Parcel The restaurant industry in Victoria in the early 2000s, for those who were manning the dish pits, doing prep, and plating salads, was a transient ... Read More Causes / Chefs March 16, 2016 Syrian-Inspired Dinner at Cook Culture to Help A New Victoria Family One chef, three hours, seven dishes, and an exciting introduction to Syrian cooking. Well known local Chef Cosmo Meens is pairing up with Cook ... Read More Chefs / Out of Towners March 11, 2016 An Interview with the All-CAPS, Bro-centric Chef Jacques La Merde If you do an Internet search for Christine Flynn pre 2016 you would learn that she is the Executive Chef at iQ Food Co. in Toronto. You would also ... Read More Chefs November 10, 2015 James Barber Fundraiser for Providence Farm Fire and Smoke Long Table Dinner One of the top charitable dinners of the year, the James Barber Fundraiser at Providence Farms brings together the best chefs of the area to ... Read More Comments are closed.