Perfect for an early autumn evening, when the late summer heat is starting to give way to cooler fall nights, this rustic menu is inspired by the bounty of the California wine country. Homemade fettuccine is an impressive first course, even more so when served with perfectly ripe whole roasted tomatoes alongside. The green beans and herb-roasted potatoes are pleasingly simple sides for a satisfying braised chicken, and a free-form fig crostata makes a sweet ending that showcases the fleeting season of fresh figs.
Recipes
Recipes by Course
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Resources
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Menus
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Williams Sonoma Wine Shop
This Season
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- Summer Cocktail Recipes
Fresh Fettuccine with Almond Pesto and Roasted Tomatoes
Braised Chicken with Olives and Capers
Green Beans with Toasted Hazelnuts and Lemon Zest
Herb-Roasted Potatoes
Fig Crostata