I finally got home for the weekend and just loved the chance to be in my own kitchen cooking. Even though it’s the first few days of winter everything about the table was autumn from the pheasant, astringent and non-astringent persimmons, the last of the pomegranates and the chard stems from the garden.

Paired with the pheasant, I made a salad of all the greens from the garden with radicchio, non-astringent persimmons, pear, new season walnuts and a vinaigrette of walnut oil , Verjuice and little bit of Vino Cotto.

The meal certainly brought back memories of cooking pheasants for the past 15 years and I still love it!! -MB.