Fall Doesn’t Have to Mean Pumpkin
Chefs are coming up with creative alternatives to the orange vegetable and finding new ways to showcase seasonal flavors.
Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.
In Oakland, California, at the newly opened Oaxacan restaurant Agave Uptown, a fall lineup of flavors highlights produce that Chef Octavio Diaz receives directly from Oaxaca, Mexico, and his local farm in Healdsburg, California.
Diaz incorporates squash blossoms and the pungent herb epazote into empanadas and molotes. Diaz also creates a dessert empanada filled with pineapple and served with