From The Chef’s Table
Fall is finally settling in here at the ranch. This summer in Texas was milder than years past—but still too hot to prepare some of the low-and-slow meals that mark the fall and winter months. Now that the air is crisp again, it’s time to get back to those familiar, slow-cooked flavors that make you feel right at home.
To kick off the season well, I’m sharing a dish that I crave year-round, but tastes best when a slight chill is in the air. There’s a kind of warmth and richness that pairs perfectly with a cozy evening spent by the fire. The funny thing is, this dish wasn’t even planned. When you’ve been a chef as long as I have, you often find yourself experimenting, working with whatever ingredients you have on hand and letting your instincts guide you. That’s exactly what happened the first time I made this meal—I looked around at what we had in-house and just started cooking. Before I knew it, a new favorite was born!
There’s something magical about fall meals. The change in weather invites deeper flavors, richer textures, and more time to linger over every bite. It’s the season for braised meats, hearty stews, and slow-roasted vegetables that soak up all the goodness of their seasonings. For me, fall is not just about feeding the body, but about feeding the soul—there’s an intimacy to preparing a meal slowly, letting the ingredients work together over time to create something special. It’s a reminder that good things take patience, whether it’s a dish that’s been simmering for hours or simply taking a moment to appreciate the changing leaves outside.
I hope you enjoy this dish as much as I do. Fall is a season for savoring—whether it’s good food, good company, or simply the changing weather. Let’s make this season one to savor!


Red Wine Marinated Elk Rack Topped With Fabbri Amarena Wild Cherry Demi-Glace
Key Ingredients:
- Fabbri Amarena Cherries
- Elk (harvested off-property)
Cooking Technique:
- Oven-Roasted
Pairs Well With:
- Old Fashioned
- Cabernet Wine