PRODUCE HEATS UP MENUS

APPLES, PUMPKINS, KALE, FARO, sweet potatoes and seasonal produce are popping up on menus in many of America's leading restaurants this fall, according to a trend report in Nation's Restaurant News, a sister publication of SN. The article cites several unique new recipes incorporating each of these ingredients at restaurants around the country. Four-unit Wild Eggs in Louisville, Ky., for example,

APPLES, PUMPKINS, KALE, FARO, sweet potatoes and seasonal produce are popping up on menus in many of America's leading restaurants this fall, according to a trend report in Nation's Restaurant News, a sister publication of SN.

The article cites several unique new recipes incorporating each of these ingredients at restaurants around the country. Four-unit Wild Eggs in Louisville, Ky., for example, offers Sweet Home Apple Bourbon Crepes, while the Russell House Tavern in Cambridge, Mass., now offers a pizza topped with smoked beef tongue, Honey Crisp apple, spicy sage honey and cheddar cheese.

Pumpkin is always a fall favorite, and chains including Dunkin' Donuts, Dairy Queen and IHOP are all featuring pumpkin-flavored items this month. However, other seasonal ingredients, such as sweet potatoes and chestnuts, are becoming more prominent on restaurant menus this fall as well.

And kale “has been a breakout hit at independent restaurants all year, especially served raw in salads,” the report notes. In addition to the salads, the report cites a new tomato and roasted kale pizza, as well as a Tuscan kale salad with lemon, Parmesan and breadcrumbs at True Food Kitchen in California and Arizona, ale-braised pork cheeks with marscarpone polenta and black kale braised with bacon at the Chicago Firehouse in Chicago, and roasted chicken with cannellini beans, kale, tomato confit, lardons and vin cotto jus at Silhouette in New York.

Produce Heats Up Menus

APPLES, PUMPKINS, KALE, FARO, sweet potatoes and seasonal produce are popping up on menus in many of America's leading restaurants this fall, according to a trend report in Nation's Restaurant News, a sister publication of SN.

The article cites several unique new recipes incorporating each of these ingredients at restaurants around the country. Four-unit Wild Eggs in Louisville, Ky., for example, offers Sweet Home Apple Bourbon Crepes, while the Russell House Tavern in Cambridge, Mass., now offers a pizza topped with smoked beef tongue, Honey Crisp apple, spicy sage honey and cheddar cheese.

Pumpkin is always a fall favorite, and chains including Dunkin' Donuts, Dairy Queen and IHOP are all featuring pumpkin-flavored items this month. However, other seasonal ingredients, such as sweet potatoes and chestnuts, are becoming more prominent on restaurant menus this fall as well.

And kale “has been a breakout hit at independent restaurants all year, especially served raw in salads,” the report notes. In addition to the salads, the report cites a new tomato and roasted kale pizza, as well as a Tuscan kale salad with lemon, Parmesan and breadcrumbs at True Food Kitchen in California and Arizona, ale-braised pork cheeks with marscarpone polenta and black kale braised with bacon at the Chicago Firehouse in Chicago, and roasted chicken with cannellini beans, kale, tomato confit, lardons and vin cotto jus at Silhouette in New York.