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 Causes / Chefs / Events / Victoria August 30, 2019 Mary Ploegsma—The Tattoo Series I It was an unforgettable afternoon. Mary Ploegsma served us David’s Tea’s vanilla chai with sweet local strawberries and chocolate biscuits. The ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Chefs / Destinations / Epicure at Large / Food People / Travel August 1, 2019 Letters From Lyon August 2019 Cher Eat, I have been wondering a lot lately about how Lyon gained such a recognisable status in gastronomy. Sure, yes there are plenty of ... Read More Chefs / Restaurants / Review July 29, 2019 Wildness: Ode To Newfoundland and Labrador A decade ago, when my wife and I were driving around Newfoundland, we met and befriended one of then-premier Danny Williams’ speechwriters. She ... Read More Chefs / Culture / Destinations / Elsewhere / Travel May 7, 2019 An Introduction to Letters from Lyon to EAT I have spent my career thus far with a few goals in mind: climb the brigade of each kitchen I set foot in, put in my time and become “chef”. ... Read More Chefs / Press Release / Restaurants January 15, 2019 New Executive Chef at The Pointe Restaurant New Executive Chef Carmen Ingham appointed at Wickaninnish Inn’s The Pointe Restaurant in Tofino, Canada Press Release — January 15, 2019 ... Read More Comments are closed.