Sometimes it feels as if autumn is nothing but a leadup to Thanksgiving Day pumpkin pie. As soon as summer temperatures drop down to fall, pumpkins become cool.
Port City Java stores in Wilmington are serving pumpkin muffins. The shop’s pumpkin pie shake contains chai tea, ice cream cinnamon and Irish cream syrups and pumpkin pie spice. Pumpkin pie latte blends espresso, steamed milk, pumpkin pie spice and vanilla and cinnamon syrups.
Coastal Cupcakes downtown and at Wrightsville Beach is asking customers to suggest fall flavor ideas for the October and November cupcake list. Pumpkin was the No. 1 vote recently at the company’s Facebook fan page.
Pumpkin is not the only flavor on fall menus.
The annual Oktoberfest celebration has begun at downtown’s The German Café, at The Cotton Exchange. Oktoberfest specials available until Oct. 31 include a $10 lunch and dinner special of grilled bratwurst on a bun with sauerkraut, a side of warm German potato salad, a 10-ounce German draft beer and a slice of strudel.
Collard greens have made appearances on Kornerstone Bistro’s menu, which regularly taps local growers for ingredients. At area farmers markets, look for more greens and lettuces, muscadine grapes, late-season peaches and tomatoes and, my favorite ingredient this year, tender, little salad turnips.
The turnips have a mild bite that is delicious raw or cooked. My Culinary Adventures with Liz Biro Top Chef Farmers Market Tour & Cooking Class have been playing with the turnips. Recent dishes prepared during class include roasted pumpkin and salad turnip risotto and a salad blending salad turnip roots and greens with poached pears and a firm, Havarti-like goat cheese from Nature’s Way.
Fall also brings Encore Magazine Restaurant Week, happening Oct. 23-30. Forty-three Cape Fear-area restaurants will offer nightly specials throughout the period. One of my favorite restaurant week stops is Caprice Bistro, which usually offers three fantastic courses for just $25! Menus will be posted soon.