Melting Moment
In Switzerland and France, a revered comfort dish is melted raclette cheese over boiled potatoes, sliced baguette or cured meat. It inherently conjures up chilly nights and big red wines. Alpinage Cheese’s creamy, pungent Mount Raclette is aged in a cave-like cellar in Oak Creek and sold by the wedge at local shops, such as Larry’s Market in Brown Deer, Wisconsin Cheese Mart and Tosa’s Village Cheese Shop.
Beyond the PSL
The fall cafe experience is not limited to the (love it or hate it) pumpkin spice latte. Stone Creek Coffee’s seasonal menu ushers in the caramel apple latte, pumpkin polenta bowl, gluten-free chai muffin and a sandwich with butternut squash, sage and bacon.
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Pear Perfect
Autumn in fried form: Donut Monster is embracing fruit and root, with a pear-filled doughnut with brown butter glaze and a sweet potato mascarpone variety with bourbon maple reduction and pecans. Two locations (Third Ward and Whitefish Bay), with a third in the works.
Tea Time
MKE-based, small-batch-focused Urbal Tea makes a warming, autumnal-like blend called Cran Apple, which smoothly marries dandelion and burdock roots with tart cranberries and sweet apples. Steep it longer for maximum flavor.
Chefs’ Fall Ingredient Picks
Musquee de Provence Squash
Jonathan Manyo, Morel: “Very deep orange color with explosive flavor, it makes butternut squash taste bland. We use it in our fall vegetarian dish, farrotto [farro risotto],” which also includes kale, oyster mushrooms and SarVecchio cheese.
Spaghetti Squash
A.J. Dixon, Lazy Susan: “I love using it in a fall-inspired pad thai dish with a maple peanut sauce or in a carbonara.”
Quince
Justin Aprahamian, Sanford Restaurant: “Roasted real slow, served with pork.”
