Black Goose Bistro

In the midst of preparing our tomato sauce a few days ago, one of our head chefs accidentally put in a little bit too much basil. Multiple team members contemplated throwing out the entire batch of sauce, though one remembered a quote he had read in a cookbook:

As a result, they kept working with the sauce by adding more ingredients and to make sure it was still usable. Soon enough, it tasted exactly how we wanted it. This is something that we think just about anyone could take a lesson from, even those not involved much in cooking. You shouldn't give up on something if it goes wrong, continue until it gets to a point you can be proud of.

We find ourselves slowly but surely making our way into the fall season, and what better way to greet the season with some new entrées? Starting off with a new butternut squash soup, which is an entirely new item for us we have not tried previous years. The squash is emulsion blended to a silky smooth consistency and is perfectly seasoned with salt, pepper, and nutmeg. We will also be introducing a rump roast, featuring a tender cut of pork loin and fingerling potatoes. When we get even closer to Thanksgiving season, we plan on introducing a pumpkin pie as well, though that will have to wait just a little bit longer as we continue to update our menu for this lovely autumn season.