September 2019
Chef’s Whim EXECUTIVE CHEF MOLLY MYERS
F
ARM-TO-TABLE AT The
Argyle doesn’t end with Autumn. In fact, the opposite is true. Chef Molly scours at least three farmer’s markets a week to bring in the Fall Harvest. It’s her favorite season for cooking. She loves the smells, the colors and flavors. You’ll find squash, apples, corns, peas, stoned fruits and dried fruits in her recipes. Let’s not forget the root vegetables, grains, spices and nuts. You’ll also get to sample oysters, Dungeness crab,
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barramundi, walleye and mussels, shipped in fresh. Yum! Add to that soups, stews and a variety of chilies. Did you know you can pick these up in the Grab & Go section at The Pub? A cup, bowl or quart – great for evenings when you don’t want to cook at home but want to serve something warm and hearty. So from East to West, North to South, Autumn food is a delight. Stop by the Argyle and enjoy!
Executive Chef Molly Myers was recognized by Forbes Magazine as an up-andcoming culinary rock star. From her stint at Hotel Oread in Lawrence, KS, to her experience running Broadview Country Club in Carthage, MO, Chef Molly’s menus have been celebrated by patrons and the press for years – including outstanding reviews by the Kansas City Star.
CHEF’S WHIM: RECIPE OF THE MONTH
Butterscotch Pears Ingredients 4 large, firm pears 1 T lemon juice ¼ cup packed brown sugar 3 T butter, softened, unsalted 2 T all-purpose flour 3 T oatmeal ½ tsp ground cinnamon 1/8 tsp ground nutmeg 1/8 tsp grounds ginger ¼ tsp salt ½ cup chopped pecans ½ cup pear nectar (usually found in a health food store) 2 T honey
“Fall fruits, nuts and spices can make a great dessert. I think you’ll enjoy this one!” Executive Chef Molly Myers
Directions Cut pears in half lengthwise, remove cores. Brush pears with lemon juice. In small bowl, combine brown sugar, oatmeal, butter, flour cinnamon, nutmeg, ginger and salt; stir in pecans. Spoon into pears; place in 4 quart slow cooker. Combine pear nectar and honey; drizzle over pears. Cover and cook on low 2-3 hours or until pears are tender. Serve warm.
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