With summer over, the air gets colder but our ideas heat up!
Menu selection is the key to a gorgeous plate and a delicious, memorable meal. In the fall, root veggies are abundant and not-to-be-missed.
Tri-colored carrots, sweet and fingerling potatoes, and Jerusalem artichokes decorate the plate with vibrant color and mouth-watering scent. To balance the sweetness of the roasted vegetables, a succulent beef tenderloin is encrusted in rosemary, garlic and horseradish, to add just the right amount of savory notes to the dish.