A Fine Fall Meal From The Executive Chef at Sonoma


Full and original article posted on Worcester Living

BY BARBARA M. HOULE PHOTOGRAPHY BY RICK CINCLAIR

Executive chef Dan O’Sullivan is known to bring exciting new flavors and superbly executed dishes to the table at Sonoma, an award-winning restaurant in Princeton.

As guest chef in the Dining In column, O’Sullivan was asked to provide the standard two or three recipes to accompany his profile. The only prerequisite was that dishes would be well-suited for fall when temperatures start to drop and cooks are more likely to head to the kitchen to try a new recipe or two.

O’Sullivan sets the bar high, with grilled veal chops over sweet potato and beet hash with baby romanesco and cabernet sauce. On the trendy side is a sage-encrusted marrow bone with Modena onion jam, truffled scented arugula salad and brie toast. For a dessert, pear William flan is plated with a poached baby pear and blood orange stuffed local goat cheese.

About the dishes: The chef has modified his recipes for home cooks, but if you’re short on time or new in the kitchen, begin with just one recipe. More experienced cooks, go for it!

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