Tuesday, November 18, 2008
Restaurants Yellow Porch Menu Crackles with Autumn Changes
Posted by Nicki Wood on Tue, Nov 18, 2008 at 1:00 PM
Chefs love autumn and the return of hearty flavors and slow-cooked foods. At Yellow Porch, Chef Guerry McComas is serving his sweet-tea-cured smoked pork chop with sage-brown butter-balsamic and a side of sweet potato pancakes. Duck confit quesadilla gets a touch of pomegranate molasses and a strewing of caramelized onions.
The potato side dishes have taken a wintry turn, too, and now a mushroom-potato gratin accompanies the flat iron steak which I love so dearly, and the beef filet.
"We do a lot of specials because we have a big clientele of regulars," says McComas. It's the specials in particular that are touched by the glories of the harvest. When Bites called, McComas was busy making white sweet-potato gnocchi for the following night's special (which I'm sorry to report was last week, so they're gone).
And for dessert, the pumpkin cheesecake is in da hizzie.
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