Delicious Dishes for Every Season: Fall
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.
Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking.
01: White Bean and Sausage Salad
Although salads are traditionally considered a staple of spring or summer, once you add a starch and protein, it can hit the spot on an autumn day. Making great use of convenient ingredients, such as canned beans, and versatile enough that you can use whatever sausage you have on-hand, this tasty salad can be put together quickly and easily.
02: Spicy Butternut Squash Soup
There’s nothing like soup to say autumn is here. A variation of the Thai soup Tom Kha Gai, this soup uses coconut milk for a rich, warm texture and replaces chicken with roasted squash to bring out fall flavors, as well as provide a vegetarian alternative.
03: Paella Valenciana
Paella is a traditional Spanish dish that focuses on rice with garnishes intended just to add flavor to the rice. Paella takes some planning and prep time, but it’s a one-pan dish and the results are delicious and substantive.
04: Ragù Bolognese
Ragù Bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna, which is a great way to warm up on a chilly, autumn evening. This hearty and filling sauce can be served with any sort of pasta or lasagna.
05: Scones with Currants
Scones are a British-baked good that is typically served with cream tea. They are similar to biscuits; but instead of butter, heavy cream is used to give scones the crumbly texture for which they are known. Adding currants or raisins brings a lovely fall flavor without resorting to pumpkin spice.