Owners and guests at Rough Creek Lodge know firsthand how incredibly delicious the food is here. The world-renowned cuisine is thanks to Executive Chef Gerard Thompson and his culinary team, and today, we have a special treat for you! We interviewed Chef to get some seasonal advice for home cooks, as well as a recipe perfect for Thanksgiving or any meal this fall.
Q: Do you have any advice for people hosting Thanksgiving this year?
“Don’t try to make everything!” exclaimed Thompson. “Consider maybe focusing on the sides while ordering your turkey from a reputable restaurant or caterer. The main thing is to avoid the stress and enjoy your company, whether that’s family, friends, or all of the above. This season is about being together, so don’t trap yourself in the kitchen while everyone else is having a great time without you.”
Q: What are your favorite fall ingredients to cook with, and how do you incorporate them into your dishes?
“Many restaurants and chefs write out their menus and then go try to find the right ingredients. At Rough Creek, I do the opposite,” said Thompson. “I’ve been building relationships with purveyors for years, and it’s truly a team effort. They’ll call me and say something like ‘we are harvesting South Texas Antelope; do you want some for this week?’ And then I’ll write down all the things in season and go from there. South Texas Antelope may end up on the menu with Roasted Butternut Squash Pear Puree and a warm Orange ginger Cranberry Compote. I love letting the seasons and fresh ingredients inspire our creativity.”
Q: Are there any lesser-known seasonal vegetables or fruits that people should try using this Thanksgiving?
“You’re going to notice a theme here,” laughed Thompson. “Be thinking about what’s in season and is fresh. I don’t go to the store with a list. I like to walk around all the produce and see what looks good before I start thinking about a menu or a dish. If, say, the rutabagas look good and I’m in the mood for soup, I’ll make a Rutabaga Soup and might add Crispy Parsnips and Roast Duck or Grilled Leg of Lamb alongside the soup to make it a meal. If you’re sticking to the same few ingredients regardless of their seasonality, you’re missing out on some of the best flavors in the world.”
Q: How do you adjust the menu at the Lodge as you shift into the fall season?
“This is the best part of the job,” said Thompson. “The phone rings, and one of my purveyors is calling to let me know they have swordfish from Hawaii, and then the menu starts to build from there. So, that night, I might serve the swordfish with a ragout of white beans, roasted peppers and garlic, whereas just a few months ago I was serving up a watermelon dish. It’s an honor to be inspired by the seasons, the land, and our purveyor partners, and I love bringing these dishes to life for Rough Creek owners and guests.”
And now here’s a recipe from Chef Gerard Thompson to inspire you and bring fall flavors to your kitchen, whether it’s a residence, ranchette, or ranch estate at Rough Creek, or your home kitchen wherever you are!
Chef Gerard Thompson’s Butternut Squash Soup
Serves 4
Ingredients
- 2 lb. butternut squash, medium dice
- 1 medium onion, diced
- 4 garlic cloves chopped
- 1 tsp. sea salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp grapeseed oil
- 2 cups chicken broth (or vegetable broth for vegetarian soup)
Directions
- Preheat oven to 425ºF.
- Put squash, onion, and garlic on a large baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
- Roast for 35 to 40 minutes, tossing the ingredients around with a spatula a couple of times during cooking.
- Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend until smooth
- Divide into 4 large bowls
Optional Garnishes
- Diced pears with dried cranberry
- Smoked shredded duck
- Chicken
- Diced crispy bacon