With a cool breeze that blows the leaves from the trees, the warm flavors of fall come to the table. Lamb shanks braised with rosemary and pickled lemons, puréed yams and Brussels sprouts. Smoked cured duck breast, dried figs, garden grown cherry tomatoes, cornbread croutons, arugula, sherry vinegar and walnut oil.
6 months in the mountains, my work is finishing up for the season. To the end there is still some beautiful sights.