buy
Look for farmer Harry Nicholas at the Beverly Hills Farmer's Market on Saturday mornings. He is better known for grapes, but is also known for bringing incredible Sacramento River Delta chestnuts to market this time of year.
 

store
Freshly picked and unpeeled chestnuts can be stored at room temperature for up to a week. After that, place them in a plastic bag, poke a few holes in the bag for air flow, and store in the vegetable bin of your refrigerator for two weeks. Once you peel and roast your chestnuts you should serve them within a couple of days while at their best.
 

serve
Braised with Brussels sprouts, bacon wrapped chestnut appetizer, chestnut pesto, chestnut butter on pancakes, chestnut stuffing at Thanksgiving, chocolate and chestnut fondue, mashed chestnuts as a side dish
 

cook
Chestnut Fennel Soup   Serves 6-8

2 cups roasted, shelled + skinned chestnuts
1 shallot, chopped
2 leeks (white and light green parts only), chopped
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons dry white wine or dry sherry
1/2 fennel bulb, stocks and greens discarded, coarsely chopped
1 cup chicken broth
2 1/2 cups water
1/4 cup half + half

Coarsely chop chestnuts, reserving 1/3 cup for garnish. Cook shallot and leeks in 2 tablespoons butter in a 5 quart heavy pot over moderate heat, stirring until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth, chestnuts (excluding garnish), and water. Cover and simmer for 20 minutes. Stir in half-and-half and cool mixture slightly. Purée mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids). Return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper. Brown remaining chestnuts in remaining butter until foamy and slightly caramelized. Serve chestnut brown butter as a garnish over the soup.

november luncheon
butter lettuce + fresh citrus salad, olives, walnut oil vinaigrette

*
grilled wild caught alaskan salmon, beet gazpacho salsa
pumpkin + sage ravioli, garlic brown butter, shaved manchego
sweet potato fries, homemade moroccan spiced tomato ketchup
sauteed baby spinach, caramelized onion

*
spiced apple + cranberry crumbles
 

our favorite cocktail this month: pumpkin cardamom pod
3 oz vanilla vodka
3 oz Hiram Walker Pumpkin Spice (or Pumpkin Schnapps)
3 oz Baileys Irish Cream
Coarse ground cardamom pods, about 2 tablespoons
Cinnamon stick for garnish

Combine liquid ingredients with ice in a martini shaker and shake. Moisten the rim of two martini glasses and rim glasses with cardamom. Distribute chilled cocktail into the glasses. Insert cinnamon like a swizzle stick. Makes two cocktails.

 

great ideas
Heirloom gourds are a great way to bring color and seasonality to your holiday table. Deep blue speckled swan combined with bright orange Turk's turban, displayed in a teak wood serving bowl, would make a perfect centerpiece for your Moroccan inspired harvest feast.
 

feast loves...

Raj Tents; specializing in exquisite hand crafted tenting for parties and special events. Their selection of stunning tents are made with fabrics imported from around the globe, providing a rich, colorful and ambient space for both intimate and larger occasions. We think one of their Maharaja tents, along with some decorative Moroccan lighting, would make a memorable outdoor shelter for a cozy autumn harvest celebration. www.rajtents.com