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Harvest Feast

Photos 7Issue October 2017
For a presentation that’s a little more rustic, Reitz mixes the herby green sauce by hand to serve with bison strip steaks (above), tears the charred peppers rather than chopping them (below), and roughly dices avocado to top roasted carrots.Harvest FeastRestaurateur Brooks Reitz and his wife, Erin, prep a vibrant autumn meal in their North Central home.Grass-fed bison strip steaks can be purchased at WholeFoods Market.Erin mixes cocktails with 11/2 ounce Ethereal Gin, 1/2 ounce Jack Rudy Tonic Syrup, ice, grapefruit La Croix, and a grapefruit peel garnish.Cozy dinners at home are a welcome reprieve for the busy entrepreneurs. Plus, special touches like lit candles and beautifully garnished dishes make the case for spending date night in.Reitz roasts peppers over an open flame, turning constantly, until they’re charred on all sides.

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