Colin Moody, CEC, PC II, Executive Chef of The Club at Pasadera in Monterey, Calif., says his harvest panzanella recipe was inspired by “the bounty of fall on the central coast.”
“The umami of the roasted mushrooms, the charred sweetness of the delicata squash, are both balanced by the baby kale and crunchy croutons,” he says. “The aged saltiness of the shaved parmesan and sweet acidity of the balsamic syrup really round out the dish for a full flavor bomb that makes your whole tongue happy.”
Moody believes true success is measured by the response from diners, and The Club at Pasadera members “rave” about this dish anytime he puts it on a seasonal special event menus.
“It’s both simple and elevated at the same time,” he says. “It has a rustic savoir-faire.”
“As chefs,” Moody adds, “I believe all of us get inspired or get a spark of an idea from others. That is beauty of getting paid to play with food.’