Southern Table 10/9/2009

Roasted Amish Chicken, Roasted Root Vegetables, Sorghum Glaze
Roasted Amish Chicken, Roasted Root Vegetables, Sorghum Glaze

Well, it seems the seasons are changing in earnest. We’re putting up the last of the season’s pawpaws in Death’s Door white whiskey to see if an infusion will take hold and preserve that flavor for a while longer, the summer squashes are almost completely done, and an abundance of winter squashes is popping up, along with chestnuts and root vegetables galore.

Even in Chicago, where the winters can be horribly brutal, I’ve always looked forward to fall, the changing of the leaves, and the changing colors at market. There’s a crispness in the air that I haven’t sensed in nearly a year, and a great sense of satisfaction at the end of a growing season full of gifts and the joys of cooking fresh from the farm. It’s part of our cycle of renewal, something that’s easy to lose touch with, living in a busy metropolis with a busy schedule. But, it’s one of the experiences that connects us to the earth and reminds us each year of the passage of time. It’s not hard to imagine why many cultures throughout history have placed such religious significance upon autumn and the season of harvest.

This week, we managed to get some photography done, and one of our captures is one of tonights specials, listed above. Roots are all from Genesis Growers and Green Acres, Sorghum from a small operation back in Indiana, and Cider from Seedling. The last remnants of summer are apparent in another feature for the weekend, Sustainabl-caught red snapper endorsed by the Ocean Concervancy and NRDC. More on this fish later, and what makes it such an exciting development in the fishing industry. For now, here’s this evening’s Southern Table:

October 9, 2009
Sweet Potato Biscuit, Candied Bacon, Apple Cider Pudding
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Green City Market Lettuces, Seedling Raspberries, Mirliton, Orange Vinaigrette
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Paneed Virginia Wild Speckled Wolf Trout, Cornbread Pudding, Ratatouille
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Roasted Amish Chicken Breast, Sorghum Glaze, Root Vegetables, Maitake Mushrooms
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Pawpaw Panna Cotta, Complimentary Flavors
29   per person prix fixe

Sustainable Red Snapper, Zucchini Pancake, Cauliflower Puree, Market Pepper Coulis
Sustainable Red Snapper, Zucchini Pancake, Cauliflower Puree, Market Pepper Coulis