Supper Club

A Harvest Dinner

No need to save this for Thanksgiving because this is a guide to fall produce and designed to be enjoyed fall through winter. We make a big deal out of summer produce — and with good reason. The best (read: easiest and most delicious) dishes lean on excellent ingredients, simply prepared. But fall and winter offer their own particular bounty. When the colder months come around, I begin to cook much richer foods: slow-roasted meats, roasted vegetables with lots of warming spices, hearty pasta dishes and soups. Even desserts become all the more decadent.



all units: U.S. Imperial

  • 2 oz Codigo Blanco Tequila
  • .5 oz St. George Spiced Pear Liquor
  • .75 oz Lemon Juice
  • .25 oz Sage Syrup
  • Garnish: sage leaves or dehydrated pear, or dehydrated citrus wheel

Make the sage simple syrup by using a 1:1 ratio of water to granulated sugar, and fresh sage leaves. Heat the mixture on medium-high heat until it begins to bubble, reduce the heat and add about 4 large fresh sage leaves. All the sugar should be dissolved before removing from the heat. All the liquid to cool before straining out the leaves so the flavor is robust.

To make the cocktail: mix all the ingredients over ice and stir. Then pour into a cocktail glass over a large cube of ice. Garnish with dehydrated pear or sage leaf.


all units: U.S. Imperial

  • 4-8 lbs Butterflied Turkey Breast (ask the butcher to de-bone)
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tbsp fennel seeds
  • 1 tsp red chili flakes
  • 1/4-1/2 c finely chopped herbs: rosemary, sage, thyme or oregano, parsley 
  • 1 c dry white wine
  • Sea salt & cracked pepper 

Preheat the oven to 350°

Finely chop the onions and herbs. 

Prep the turkey breast by placing it skin side down, lay a sheet of plastic wrap and pound the breast to an even thickness. Best as you can get to 1-1.5 inches thick concentrating on the thicker parts of the breast. Remove the plastic wrap and set aside. 

Toast the fennel seeds in a pan on a medium heat, then sauté with the onions in EVOO with the herbs, and chili flakes. Once browned, add the wine to deglaze the pan. Once the liquid has mostly cooked off, turn off the heat. 

Salt & pepper the meat side of the turkey breast. Make sure the skin side is down (on the surface) meat side up.

Spread the onion mixture in a thin layer onto the breast, and roll the meat finishing with the open seam down on the surface. Tip: when rolling the butterflied turkey breast. The breast is cut in half, you’ll see part of the skin side that faces down does not have skin, begin rolling the breast from this edge. You can use a layer of cheese cloth or butcher twine to tie off the breast to hold its shape while cooking. Generously salt & pepper the outside skin.

Place the breast seam side down on the pan and roast at 350 for 45-1.5hrs depending on how large the breast is. Use an instant read thermometer and remove from the oven when it reads 145° (I check a few spots). Allow to rest for 10 minutes before slicing. If there are juices in the pan spoon over the turkey or use in your gravy.


all units: U.S. Imperial

  • 1 c (200g) granulated sugar
  • 1 tbsp zested mandarin orange 
  • 1 c (140g) superfine brown rice flour
  • 1 c (100g) almond flour, any lumps broken up
  • 3 large eggs
  • ½ c (115g) greek yogurt
  • ½ c (110g) extra-virgin olive oil, plus more for greasing
  • 1 tsp almond extract
  • 1 tbsp baking powder
  • ½ tsp salt


  • 2 c (240g) powdered sugar
  • 2 to 3 tbsp freshly squeezed mandarin juice 
  • 2 tbsp finely chopped pistachios, for topping


  • 9” or smaller bundt tin, double recipe for larger tin

Preheat the oven the 350° 

In a large mixing bowl, mix the granulated sugar and mandarin zest. Rub the zest and sugar together to release the citrus oils. Then measure the remaining dry ingredients into the bowl.

Measure the liquid ingredients, including the yogurt into a separate medium bowl. The whisk into the dry ingredients. 

Grease the baking pan with EVOO, pour the batter in and bake the cake for 45-50 mins. Remove and allow to cool. 

Sift the powdered sugar into a mixing bowl, and zest more mandarin, and squeeze the mandarin juice, whisk until smooth. Glaze the cooled cake and garnish with chopped pistachios.