BLiS Fall Squash Recipe Box
At The Chef's Garden, we embrace the vibrant seasons of the farm, and one of our cherished autumn treasures is the flavorful and wholesome fall squash. It's a seasonal delicacy that embodies the essence of fall, and we are excited to showcase its delectable qualities. When considering the perfect complement to enhance the rich, earthy flavors of our fall squash, we found a natural pairing with BLiS Gourmet's Bourbon Maple Syrup. The syrup's deep, caramel notes and hints of bourbon beautifully accentuate the squash's sweetness and create a delightful harmony on the palate.
Farmer Lee Jones, the Visionary Behind the Flavorful Match
"Pairing our farm's exquisite fall squash with BLiS Gourmet's Bourbon Maple Syrup is truly a match made in culinary heaven. It brings out the best of the season and marries sweet and savory in the most delightful way. This combination has become one of my all-time favorite ways to enjoy fall squash, celebrating the richness and warmth of this wonderful time of year."
Indulge in Three Recipes by BLiS Gourmet's Executive Chef, Steve Stallard
Delight in the rich and savory Roasted Shallot Jam, the perfect companion to our Fall Squash, or savor the irresistible Crispy Bacon Topping, adding a delightful crunch to your Roasted Squash. And for a unique twist, explore the culinary wonders of Spaghetti Squash, as Chef Stallard weaves his magic into every dish.
As you embrace the changing seasons and savor The Chef's Garden Fall Squash, fall herb blend, and BLiS Gourmet Bourbon Maple Syrup, you're embarking on a culinary journey that celebrates the very best of nature's offerings. These ingredients invite you to create memorable dishes that resonate with the spirit of autumn, capturing the essence of the harvest season with every bite.
Included in Box
- The Chef's Garden Mixed Fall Squash (5-6 lbs.)
- The Chef's Garden Herb Blend
- BLiS Gourmet's Bourbon Maple Syrup
Chef Steve Stallard
For more than two decades, Steven Stallard has been at the forefront of shaping a distinctive American culinary experience anchored in the use of naturally sourced ingredients. With a culinary journey that includes training at esteemed institutions like the Greenbrier Hotel, Tailevent Restaurant in Paris, and the Culinary Institute of America, Steven seamlessly blends his strong culinary instincts with a proven management track record. As an executive chef, club manager, and fine food entrepreneur, he co-founded Michigan-based BLiS Caviar LLC, a renowned purveyor of domestic caviar and artisanal foods for world-class restaurants and discerning home cooks. Steven's passion for fly fishing has taken him to some of the world's best streams, influencing his expertise as an avid fly tier, published outdoors photographer, and licensed Michigan river guide. Rooted in his upbringing on a pesticide-free, one-half acre organic truck garden in Rochester, Michigan, Steven's commitment to natural and regional foods is evident in BLiS's evolution—from its beginnings with wild, domestic fish roe and bourbon barrel-aged maple syrup to a comprehensive line that includes barrel-aged hot sauce, fish sauce, soy sauce, and other specialty pantry items. BLiS has garnered numerous accolades, including the Specialty Food Association's SOFI award for "Best Dessert Topping'' and the Michigan Food and Beverage Association Industry Leader Award. Before co-founding BLiS in 2003, Steven held key roles such as corporate chef for Dow Chemical Corp., executive chef and general manager for the Racquet Club in Memphis, corporate chef for Amway Hotels, Inc., and sous chef at the Greenbrier Hotel in White Sulfur Springs, West Virginia.