Harvesting Time- November’s Ingredient of the Month!

Greetings from the kitchen. Hope you are gearing up for the holidays and looking forward to warmer dishes as we progress into the colder season. Recently we took a chilly ride out to Rosebank Farms and visited our friends to see what was on the horizon for this month. Indeed, it is harvesting time and root vegetables are coming up!


After thawing out and getting back to the office, I reached out to Tomasso restaurant to see what root vegetables they are utilizing this month… this is what they sprouted back with!

“We have a  Butternut Squash Ravioli with toasted pumpkin seeds, escarole, & a parsnip puree on our menu here at Tomasso,” explained Chef de Cuisine, Jonathan Williams. 

bnut rav3

“The parsnip blends in beautifully with this dish adding the nutty creaminess to match with butternut squash and balance the bitterness of the escarole.  We are excited to be featuring this dish as it is a favorite around this time of the year. This is a big seller here at Tomasso’s and all the raviolis are made by hand here in the kitchen. This is also one of my favorite dishes here!”  

In addition to our root vegetables, good friends of Kiawah Island Golf Resort- The Zellners, are in the process of harvesting a true superfood– shiitake mushrooms!


Messuring five to six inches across, these big beautiful mushrooms are featured in one of Jasmine Porch’s dishes which Chef McGillis recently waked me through. “Our beef dish for the late fall and winter months consists of beef tenderloin cooked to 130 degrees, served with shiitake mushrooms grown by our friend Lindsay Zellner, which we fry and roast, caramelized onion puree, poached local marble potatoes, and baby watercress with fresh horseradish and lemon.”

In addition to your traditional bird this Thanksgiving, we hope you get an opportunity to get your hands on some of these great harvest vegetables which will make your side dishes shine!