Fall’s Forgotten Flavors

The leaves are changing color, the air is getting crisper – and of course, a nation is gripped with pumpkin spice fever. That’s right, fall has arrived. But beyond the pumpkin spice, there are an array of fall flavors to immerse yourself in this year.

Pomegranate

Pomegranate seeds can add a complex twist to your recipes in autumn, whether it’s a roast chicken dish, a fresh salad – or a cocktail. At Corinne, located in the just-opened Le Méridien Denver Downtown hotel, order the Sage Advice Cocktail, a perfect combo of Denver-distilled Mile High Vodka, pomegranate, sage and Topo Chico. It goes great with Corinne’s classic, simple American comfort food with an emphasis on locally sourced ingredients.

Chile

New Mexico is legendary for its magnificently flavorful red and green chiles. But don’t just taste them – experience them on a scenic New Mexico Chile Bike Tour that takes you out on the streets of Albuquerque to a variety of chile-centric destinations (with plenty of opportunities to get your chile fix along the way). By the end of the 3 ½-hour journey, you might be convinced that the Land of Enchantment should change its name to the Land of Chile.

Brussels Sprouts

Brussel sprouts got a bad rep over the years – but in recent years, chefs have rescued this excellent veggie and brought it back to restaurant menus. At Caroline, an urban neighborhood restaurant located in the Aloft Austin Downtown hotel, try the Brussels Sprouts Salad, with medjool dates, walnuts, cranberry, Prairie Breeze cheddar and sweet mustard dressing all complementing the savory Brussels Sprouts flavor.

Cauliflower

At Sunriver Resort, located near Oregon’s incredible Cascade Mountain range, is home to Carson’s American Kitchen, a restaurant guided by Chef Travis Taylor. Try the roasted cauliflower: oven-roasted cauliflower florets with Tzatziki dipping sauce. It tastes just right with Carson’s spectacular views.