For most people, fall is one of the best times of the year. Changing leaves, pumpkin spiced coffee and beer, sweet potato pie and hardy root vegetable soups. For Chefs, there is not much difference! Wild game and the vegetables that come into the fall season are a marriage on a plate that trumps any other season. That’s why this is one of the best times to come out to Kiawah and see what all the restaurants are doing with their menus!
Dropping out of summer and into fall means a much richer, heavier fare in any cuisine, be it Italian, Lowcountry, Seafood or BBQ. Luckily we have it all on Kiawah Island Golf Resort! Stews, ragu’s, braises, chili’s and soups start to come out as all the appropriate ingredients start to flourish. At Tomasso, we use a lot of root vegetables like parsnips, carrots, potatoes (russet/sweet/fingerling/red/Yukon) and rutabaga’s to make some of our richest, most filling dishes of the year. We are rolling out our Fall menu at the end of the month (Saturday, September 29th), and if you like Beef Short Ribs, or Veal Osso Bucco, you are going to want to come and see what we have created to pair with all the incredible produce that will begin being harvested any day.
We also have a Regional Wine Dinner on Thursday, October 4th at Tomasso built around food and wine of the Alto Adige Region. This region is known for its wine, wild game and fall inspired cuisine, making it the perfect match for this time of year. We still have plenty of availability left, so call Tomasso now and get book your reservations for our wine dinner which includes a complimentary reception with a region inspired Antipasto Board to snack on before dinner begins!
-Chef de Cuisine, Nick Hunter
Tomasso at Turtle Point Clubhouse