ON THE TABLE
jill
LINQUIST
CHEF @ HOME
During the pandemic, many of us have found more time to explore our culinary spirits and discover that cooking is fun! While it has been great to get back to our local eateries this summer, fall just might be stirring up an appetite for more At Home Chef adventures. For the next several issues we are going to introduce you to some great home chefs. Jill Linquist, President of Raging Crow Distillery in North River brings her love for creating great food with a fall dinner menu full of fabulous fall flavours.
The North Shore
When COVID-19 arrived in March we were told to stay in our homes and to minimize our contact with others. Fortunately, throughout the summer we were slowly granted more freedom to socialize with others within our bubble while still generally practicing social distancing. Now the cooler weather will send us back into our kitchens and encourage many to further develop their newly-acquired pandemic cooking skills. The fall is such a wonderful time of year for those of us who love to cook as is usually the time when menus shift to heartier meals that fill our kitchens with enticing aromas. There is also an amazing abundance of produce at our local farmers’ markets as well as from our own gardens. This makes the fall a perfect time to connect and socialize with friends over an elegant, yet simple to prepare, home-cooked dinner. My suggested menu for a small, social gathering would be a fresh green salad presented in its own phyllo “bowl,” beef tenderloin in a mustard dill sauce, cauliflower parsnip puree (which I refer to as faux potatoes), green beans, roasted carrots and finished with a wonderful buttermilk panna cotta with caramel sauce. Most of these items can be prepared ahead of time and finished just prior to serving which will provide you the time to socialize with guests throughout the meal. Be safe. Be social.
ah! Fall 2020 - 36
