What’s on Fall Menus: BC Food & Beverage Highlights

October 05, 2017

There are lots of great tastes that are available when the seasons turn. Picked ripe and fresh and delivered direct to restaurant kitchens, these ingredients are a great inspiration to chefs who will serve them on their menus starting now. Because they don’t have far to travel, our local fruit, veggies, meat, seafood and eggs are at their nutritional peak when chefs craft them into fall inspired warm and saucy offerings.

Consider selecting dishes inspired by fall to warm up a cool evening out with friends. Check out menus online and make reservations first so you won’t be disappointed.


Craving vegetable soups and broths, warm casseroles and root vegetables? Smaller cafés are a great place to settle in for a soup and sandwich special full of fall flavours.

All stirred up

Autumn vegetables are packed full of nutrition and are perfect for hot flavoursome stir-fries. Vancouver’s vibrant Asian restaurant scene will provide a bounty of dining options. Local autumn produce to stir-fry: asian greens (bok choy, pack choy, choy sum), ginger, carrots, broccoli, capsicums, cauliflower, chestnuts, and spinach.


Many autumn fruits and vegetables are perfect for adding flavour to beef, pork, chicken or fish. Think chicken with parsnip, carrot and Brussel sprouts roasted together. Curry spiced, roasted cauliflower takes inspiration from Indian dishes and is a huge hit in fusion-style restaurants. Take that to its saucy end and you can include daubes, chillis and stews as delectable fall selections on menus across the region.

A pie for every reason

Pie has to be the ultimate comfort food but it’s not generally thought of as healthy. Good news for pie lovers out there, all you need to do is reduce the amount of pastry, increase the amount of vegetables and you’ve got a winter warmer winner! Try a chicken and vegetable pie, a leak and potato quiche – or go for the traditional apple and pear (all in season in BC now!)

Pairing with fall beverages

The British Columbia craft brewing, cider and spirits industry has been growing in leaps and bounds the last few years. Together with our established wine industry, there is an almost endless array of fall flavours that can be explored in your glass. Try Rosé or Pinot Noir with turkey, pumpkin spice beer with a hearty beef stew, apple cider with roast chicken. Ask your sommelier for recommendations to suit your selections.

Local Inspirations for Hallowe’en:

Cocktails are all the rage – and bartenders are keeping their customers challenged with seasonal specials. In keeping with the spirit of the spooky season at the end of October, look for these classics that can be created using local craft spirits: Poison Apple Cocktail, Hard Cider Pumpkin Float, Black Velvet or Caramel Apple Punch.

Want to explore more ingredients?

Here’s an idea of what’s in season In BC now:

  • Apple
  • Arugula
  • Beets
  • Brussel Sprouts
  • Cabbage
  • Cantaloupes
  • Carrots
  • Celery
  • Chard
  • Collards
  • Corn
  • Cucumbers
  • Eggplant
  • Fennel
  • Figs
  • Garlic
  • Grapes
  • Kale
  • Leeks
  • Lettuce
  • Mushrooms
  • Onions
  • Parsnips
  • Pears
  • Peppers
  • Potatoes
  • Pumpkins
  • Radishes
  • Salad Greens
  • Spinach
  • Squash
  • Tomatoes
  • Turnips
  • Zucchini

Check out regional sub-listings here courtesy of FarmFolk CityFolk: http://www.bcfarmersmarket.org/fresh-market/whatsinseason

Photo Credits:
Executive Chef Jeremy Luypen
Predator Ridge Resort, Vernon
Photo by: Darren Hull
Executive Chef Brock Bowes
RauDZ Regional Table, Kelowna
Photo by: Darren Hull