As the last of our summer is winding down, I’m equally looking forward to fall in Michigan.

I think of amber colored leaves, cool, crisp breezes, a new fall wardrobe and new foods on my menu at Cuisine to celebrate the changing of the seasons..

Food wise, from a global perspective, I think of Normandy, the apple capital of France. Ocean fish and dairy farms are plentiful there as well.

Locally I think of hunting, fishing and foraging and wild game comes to mind instantly.

Venison, duck, pheasant, quail and squab are a few items we will start to incorporate into the menu throughout the fall and into the winter months.

Seafood, especially local fresh water fish will be put to use as well. Whitefish, pickerel and lake perch will be seen on our menu shortly.

Fall vegetables will come into play. Squash, apples and root vegetables will be seen fully. Apple Butternut Squash Soup with Lobster and Apple Cider Glaze is one of my favorites..

Other menu items that are on my “plate: are:

Roast Venison Loin with Pumpkin Gnocchi, Wild Mushroom and Foie Gras Stuffed Quail, Whole Roasted French Turbot carved table side side, Almond Crusted Whitefish with a Honey Crisp Apple Slaw, and a Pheasant Roulade with Herbed Spaetzle.

Fall is a wonderful time of year to be a Chef.

And it’s always worth waiting for.