Comforting Recipes to Add to Your Fall Menu

The turning of the seasons provides the perfect opportunity to refresh your restaurant or cafe’s menu with LTO offerings. Autumnal specials not only give your regulars a new reason to stop in, but they allow you to leverage on-trend ingredients and flavors; this is especially relevant during the late fall, when the weather is starting to cool off and consumers are seeking out dishes that feel warming and comforting. 

Adding to your menu doesn’t have to be an expensive or time-consuming endeavor. We know that operators have to be vigilant when it comes to managing food and labor costs, so we’ve put together three fall recipes that call for items that are probably already in your walk-in and pantry, like potatoes, pears, baking spices and Tribeca Oven Artisan Bread.  

Each of these delicious recipes, which were developed by Thai Nguyen, Culinary Technologist at  C.H. Guenther & Son, for Tribeca Oven, can be dressed up or down, depending on the style of your establishment. They were also designed to deliver maximum impact with minimal prep so that they can easily be incorporated into your kitchen’s workflow.

Try these three hearty recipes to delight your guests this fall: 

Potato and Leek Soup with Café Classic Rosemary Toast

The social media trend forecast is calling for another “Soup Girl Fall,” but in truth, soup never goes out of style! To consumers, it’s familiar and comforting, and from an operator standpoint, it’s an efficient way to add a new dish to a menu or specials card. 

Our potato and leek soup is rich and substantial, with perceived high-value ingredients, like cream, bacon and white pepper. It’s silky smooth texture and savory flavor lend it a decadent feel, though the actual ingredient costs are relatively low. Beautifully toasted slices of Tribeca Oven Café Classic Rosemary Loaf complete the plating and help transform a simple cup or bowl of soup into a meal. 

Grilled Brie and Pear Sandwich with Balsamic Fig Reduction

Apples get a lot of play in the fall, but pears are also in season, and their mellow, sweet flavor is the ideal foil to creamy, dense cheese like brie. The combination has a rustic, French farmhouse aesthetic, which is further elevated when the brie and pears are layered on a Tribeca Oven French Baton, drizzled with house-made balsamic reduction, and grilled on a panini press.

Pumpkin Spice Mascarpone Crostini

The pumpkin spice craze is bigger than ever, and the iconic autumnal flavor combo can be used in so many more applications besides coffee drinks. Case in point: These pumpkin spice mascarpone crostini, which make a fun shareable appetizer, and also fit into the fancy toast trend. Double-down on the autumnal presentation of this dish with Tribeca Oven Harvest Grain Baguette, with a special blend of cracked wheat, flax, oats, rye and sunflower seeds on top of and incorporated into the loaf. The baguette has a slightly sweet, nutty flavor that’s a lovely pairing with the spiced pumpkin cheese spread. Garnish the crostini with toasted pumpkin seeds and dried cranberries for a colorful, charming effect.

Calling all operators! Sign up for our artisan bread community, The Crumb Collective, to receive more tips, menu ideas and industry-focused conversations delivered directly to your inbox. To explore Tribeca Oven’s entire range of products, visit our website, and follow us on YouTube, Facebook and Instagram.

No Comments

Sorry, the comment form is closed at this time.