We asked local chefs their favorite fall ingredient
Chef’s favorite things
Red Fish
“Butternut squash. It is a very versatile vegetable. You can make soup with it, put it as a side dish, create a sauce for pasta, roast it to use on salads, make pastries with it, and it’s a great filling for ravioli. I also love really good fall spices like nutmeg, clove, cinnamon and sage.”
– Chef Melissa Coocran
Truffles Cafe
“Local oysters are my favorite. At just 10 calories each, they are healthy and delicious.”
– Price Beall
The Salty Dog Cafe
“Collard greens grown in South Carolina. They’re very versatile – use them as a side dish, in a salad or in a soup – and they’re very good for you!”
– Chef Herb Britton
Nunzio Restaurant + Bar
“Butternut squash. It is a very versatile ingredient. You can roast it, grill it, and you can make a creamy soup. You can use it as stuffing for raviolis and, finally, a tasty dessert like panna cotta, soufflés and pies.”
– Chef Nunzio Patruno
Big Jim’s BBQ, Burgers, Pizza & Catering
“I love pumpkins. You can do so much with them. Pumpkin cheesecake, pumpkin pie – you can even use them in soups or sautéed with other root vegetable as a side dish or make a pumpkin latte. If these do not sound appealing, you can always carve them.”
– Chef Patrick Blankenship
