Chef Elise is back at BSC, this time with a menu centered on cranberries, a seasonal fruit she adores for its bright color, lively tartness, and ability to bring both sweet and savory dishes to life. In this class, she’ll show how cranberries can add sparkle and balance throughout an entire autumn menu, from the first bite to the final spoonful. Her inspired menu begins with savory Squash Fritters with Sour Cream and Pickled Cranberries, a golden starter layered with warm, creamy, and tart flavors. For the main dish, Elise will prepare Porchetta with Cranberry Relish, a boneless stuffed pork roast wrapped in a layer of fat and paired with a tangy, jewel-toned accompaniment that cuts through the richness beautifully. She’ll serve it alongside Warm Potato Salad and Braised Fennel, creating a hearty fall plate that feels both rustic and elegant. Her showstopper dessert is an Autumn Trifle, a gorgeous, layered finale made with rosemary pound cake, apple and pear compote, poached cranberries, and whipped ricotta. It’s a menu full of seasonal color, comforting flavors, and creative ideas for making cranberries shine well beyond the holiday sauce bowl.
Complementary wine pairing.
