The weather is slowly but surely cooling off and the COOK crew is getting excited for fall! For this reason, we decided to do lunch with Joshua Bullock of Farmer’s Keep who impressed us with some wonderfully colorful and fresh seasonal ingredients perfect for fall fare. Guests learned how to recreate Josh’s sesame miso vinaigrette, how to roast some delicious brussels sprouts, and even got a quick lesson on how to cut a skirt steak. Take a look at this gorgeous menu!

Josh prepared a fall harvest salad as our first course with mixed greens, sweet potato, pumpkin seeds, cranberries and a miso vinaigrette. Lucky for us, there was plenty of extra miso vinaigrette for our guests to take home.

Next, we were served bacon candied brussels sprouts with maple roasted pork belly. Josh demonstrated both how to perfectly cook brussels sprouts and how to roast the pork belly – delicious!

The brown sugar skirt steak was served as our main course, accompanied by a roasted pumpkin puree and garlic sauteed kale. We enjoyed our entree as Josh demonstrated how to carve the skirt steak. And for dessert, we were treated to some delicious cherry oatmeal cookies for dessert!