As a longtime chef and culinary educator with deep roots in California, I’ve made it my mission to celebrate the incredible diversity and seasonality of our local ingredients. At School Street Bistro, our approach to fine dining is all about honoring the bounty of each season through innovative techniques, global flavors, and a genuine passion for the craft of cooking.
Capturing the Essence of Autumn
When the first crisp autumn breeze starts to blow, I eagerly turn my attention to the vibrant produce that begins to appear at our local farmers markets. It’s a veritable feast for the senses – the earthy aroma of freshly dug root vegetables, the jewel-toned hues of ripe figs and pomegranates, the sizzling sounds of roasted chilies and garlic. As I wander the stalls, my culinary imagination starts to run wild with possibilities.
One of my favorite seasonal traditions is curating the perfect equinox charcuterie board, a celebration of the harvest that invites diners to embark on a sensory journey through the flavors of the season. I’ll begin by roasting an assortment of eggplants, peppers, and onions until they’re caramelized and bursting with sweetness. These become the foundation for a luscious baba ganoush, its creamy texture punctuated by the bold punch of lemon and garlic. Alongside, I’ll often include a vibrant red pepper paste, its heat tempered by the fruity notes of pomegranate molasses or the earthy richness of toasted walnuts.
No equinox board is complete without an array of artisanal cheeses and cured meats that complement the season’s bounty. I’m particularly drawn to the sheep’s milk feta and tangy aged gouda that start to appear this time of year, as well as the robust salami and soppressata that provide a savory counterpoint to the sweeter produce. To round out the selection, I’ll incorporate slices of crisp apples and pears, the perfect foil to the richer, heartier elements.
Honoring Harvest Traditions
As I assemble the charcuterie, I can’t help but reflect on the deep, cyclical connection between food and the turning of the seasons. Michaelmas, the Christian feast day of the archangel Michael, has long been celebrated as a harvest festival, a time to honor the abundance of the summer and prepare for the challenges of the winter ahead. The legends of St. Michael, the courageous warrior who vanquishes the evil forces of darkness, resonate with me as I contemplate the role of the chef as both nourisher and protector.
At School Street, we aim to channel that same spirit of resilience and community through our seasonal menus. When guests gather around our tables, I want them to feel a sense of grounding and comfort, even as we push the boundaries of what’s possible in the kitchen. That’s why in addition to the showstopping charcuterie, our Michaelmas feast might feature heartwarming dishes like a fragrant three-sisters stew, its blend of corn, beans, and squash a nod to the indigenous agricultural traditions that have sustained communities for centuries. Or perhaps a French lentil and potato soup, its earthy richness spiked with the brightness of preserved lemon and a generous sprinkle of fresh herbs.
These are the kinds of dishes that tell a story, that connect us to the rhythms of the natural world and the cultures that have revered them. And as I watch our diners savor each bite, sharing laughter and conversation, I’m reminded of the profound power of food to bring people together, to nourish not just our bodies, but our spirits as well.
Cultivating a Culinary Community
Of course, the true heart of any seasonal celebration lies not just in the food itself, but in the connections we forge through the act of preparing and sharing it. At School Street, we see ourselves as stewards of a living culinary tradition, one that is constantly evolving and enriched by the diverse perspectives and experiences of our team and our community.
That’s why I’m constantly seeking out new ways to engage our guests beyond the confines of the dining room. Earlier this year, I had the privilege of collaborating with a local nonprofit, Waymarkers, on a Michaelmas-themed cooking and foraging workshop. Together, we explored the mythic roots of this ancient festival, delving into the stories of St. Michael’s battle against the dragon and the profound lessons they hold for our modern lives.
As we foraged for wild herbs and berries to incorporate into our equinox feast, I was struck by the reverence and wonder that the participants brought to the experience. There was a palpable sense of connection to the land, a recognition of our interdependence with the natural world that is so often overlooked in our fast-paced, technology-driven lives. And when we reconvened in the School Street kitchen to transform our gathered bounty into a series of seasonal dishes, that sense of community and shared purpose only deepened.
Embracing the New, Honoring the Old
Ultimately, that’s what I love most about working with California’s incredible culinary bounty – the way it allows us to simultaneously celebrate the new and honor the old. With every ripe fig or juicy peach that crosses my cutting board, I’m reminded of the timeless rhythms that have sustained human cultures for millennia. And yet, there’s always an opportunity to reframe those foundational ingredients through a fresh lens, to layer on unexpected flavors and techniques that expand our culinary horizons.
Earlier this summer, for instance, I had the pleasure of hosting a dinner series that explored the intersection of California cuisine and the flavors of the Caucasus region. As I delved into the rich culinary traditions of Georgia, Armenia, and Azerbaijan, I was struck by the remarkable parallels to the ingredients and preparation methods that have long defined West Coast cooking. The tart, herbal notes of sumac and pomegranate molasses felt right at home alongside the bounty of our local farms, while the jewel-toned hues of roasted beets and eggplants evoked the vibrancy of a Mediterranean sunset.
By embracing these global influences, I was able to breathe new life into classic California dishes, elevating familiar favorites through unexpected flavor combinations and innovative techniques. And in the process, I uncovered a profound sense of shared humanity, a recognition that regardless of geography or culture, we all share a deep, abiding connection to the land that nourishes us.
It’s this spirit of exploration and discovery that I aim to cultivate in everything we do at School Street Bistro. Whether we’re curating a seasonal charcuterie board, hosting a foraging workshop, or dreaming up a multicourse tasting menu, our guiding principle is always to approach the craft of cooking with a sense of reverence, curiosity, and boundless creativity. After all, the true essence of California cuisine isn’t about any single ingredient or preparation method – it’s about honoring the incredible diversity of our culinary landscape, and weaving those elements together into something truly remarkable.
So as the leaves begin to turn and the harvest season reaches its crescendo, I invite you to join us at School Street Bistro for a culinary celebration that captures the very heart of California. Come savor the bounty of the season, explore the rich tapestry of global flavors, and immerse yourself in the joy of gathering around the table, nourishing both body and soul. It’s a journey I’m honored to share, and one that I hope will inspire you to embrace the culinary wonders that are waiting to be discovered, right here in our own backyard.
