Fall and the Thanksgiving holiday of-


fer plenty of opportunities to create sat- isfying dishes that highlight in-season vegetables. Richard Quiblier, owner and execu-


tive chef at The Grill at Whispering Woods, and Michael Blaha, executive sous chef, created original dishes that highlight seasonal favorites. The menu was served buffet-style, with items dis- played on wooden, slate and ceramic platters at varying heights. A smooth and creamy pumpkin hum- mus, with just a touch of hot chili pow- der, was the perfect complement to crunchy, toasted artisan bread. A duo beet salad featured poached beets driz- zled with a bright and crisp shallot vin- aigrette.


Main course offerings included a stunning cabbage-wrapped pork ten- derloin stuffed with apples and cranber- ries, with the cabbage poached in beef broth for additional flavor. Succulent, braised short ribs with red wine were nestled on a bed of saffron risotto. Vegetables featured tender slices of


Create your own fall feast


Take a cue from the varied colors and flavors of autumn when creating your own holiday gathering.


The clean-lined look of a buffet-style menu can be highlighted by serving platters placed at various heights, but the food should remain the center of attention.


“The food is the décor,” said Kim Quiblier, who along with her husband, Richard Quiblier, owns The Grill at Whispering Woods and the adjoining resort.


Home cooks do not need to be bound by traditional recipes and can cre- ate their own tasty twists on seasonal classics.


“Take something, twist it, add something — tweak it and it becomes yours,” Kim said.


Use seasonal ingredients and prepare as much as you can ahead of time.


Some entrees, such as the braised short ribs, are even better when made a day or so in advance, so the flavors meld together. Dishes such as qui- noa and vegetables like beets can be made ahead. If beets are cooked with the skin on, they can sit in the refrigerator until they are ready to be used, Richard explained.


“You want to enjoy your time with your family, or your party,” Kim said. “You don’t want to be in the kitchen the whole time. When you just do it simply, it takes the stress out of it, too.”


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