Wandering Table – THE HARVEST TABLE – November 14

Description

There’s a moment in November when the market stops shouting and starts whispering. The abundance is over. What’s left is the good stuff — roots that sweetened after the first frost, squash that will keep all winter, apples and pears that have finally come into themselves, herbs cut just ahead of the cold.

November cooking is slower cooking. Things roast longer. Butter browns. Stock reduces down to something that tastes like it took all day, because it did.

Seven courses built from the end of the season, with wine poured alongside each one. One long table, in a room warm enough that you’ll forget what the weather is doing outside. You’ll get the address twenty-four hours before you sit down — that’s the whole adventure.

This is the table we set with our farmers and ranchers before the holidays swallow everyone whole. A thank-you to the season they just finished, eaten in seven courses.

Come hungry. Come grateful. Stay late.