Fall Flavors at FIG
When fall rolls around, there’s always an edge of excitement in the air. Seasonal harvest is rich in color and bursting with flavor and, as temperatures drop, we all crave heartier dishes and festive fare.
Some of the best flavors at FIG are inspired by the bounty of the season. Our culinary team is dedicated to showcasing the best local, farm-fresh organic ingredients sourced from our SoCal farmer friends nearby. For FIG Executive Chef Damon Gordon, the fall season is an earthy one, and he loves to showcase root vegetables, mushrooms and a variety of squash.“Squash is such a multi-use vegetable, for purees, roasting and using as a vegan option,” he says. “It’s so diverse–some are sweeter, some robust, and some earthy.”
Gordon is incorporating butternut, Japanese kombucha, pattypan and spaghetti squash into the FIG repertoire this fall along with beets and Brussels sprouts.“You can get Brussels sprouts year round, but they’re a late fall/winter vegetable for me; that’s when they take on a beautiful rich green color.”
His preparation sounds absolutely irresistible: roasted and finished with brown butter, chestnuts, pomegranates, parsley and a touch of sherry vinegar.
For the FIG fall and holiday menus, Chef Gordon and the culinary team are working on some new things, he says, and they sound scrumptious. Scallops with caramelized endive and radishes. Saffron risotto finished with gold leaf. A half duck with a confit leg and roasted breast, figs and pomegranate molasses.
Intent on making all diners happy, vegans will be tempted by a marinated portobello mushroom that will look like a steak served with farro and a roasted seasonal squash. And vegetarians will enjoy a red endive and arugula salad with compressed pears, Point Reyes blue cheese and tarragon mustard dressing.
