🍂 Falling Into Flavor This year’s Fall Dinner was all about balance — fire and patience, texture and restraint, luxury and simplicity. Each dish was crafted to capture the warmth of the season, the depth of the harvest, and the beauty of the flame. 🦪 Charred Gulf Oysters Seared over white oak, brushed with smoked chili oil, finished with herb emulsion and toasted peanut crumble. 🎃 Roasted Acorn Squash Charcoal-roasted with brown butter and honey, served over red chili salsa macha, topped with fresh garden herbs. 🍗 Crispy Confit Chicken Leg Slow-cooked in duck fat, crisped and plated over roasted sweet potato squash purée with pearl onions and thyme jus. 🐚 Seared Diver Scallops Caramelized in clarified butter, with Champagne beurre blanc, charred baby leeks, and pickled shallots. 🐑 Grilled Bone-In Lamb Chops Colorado lamb glazed in chili jus, served over buttered couscous with roasted turnips and red pepper paste. 🍝 Agnolotti in Brown Butter & Sage Filled with aged ricott...