Plus, the four-time Chopped<\/em> competitor shares one of her favorite fall recipes to try at home.<\/p>\n\n\n\n One thing that reminds me most of fall in Miami is pumpkin. My grandmother made this amazing<\/em> pumpkin soup around this time of year. It was warm and filling. It always reminds me of her. Now living in Boston, when I feel that change of season, I break out my grandma\u2019s pumpkin soup recipe, and it reminds me of Miami, of my family. When I think of fall in Miami, it\u2019s not the change of seasons but the gathering of family that I remember most. That social time spent together over great food.<\/p>\n<\/div><\/div>\n\n\n\n Tostones! We wouldn\u2019t have a meal without tostones or maduros, but tostones are my favorite. My grandma would make a bunch of them and freeze them, so we could bake them whenever we craved. I knew they were a must for Para Maria\u2019s menu. <\/p>\n\n\n\n She loved ceviche, too. We rotate a new ceviche recipe every week or so. It\u2019s nostalgic for me, and it\u2019s a great dish to get creative with. <\/p>\n\n\n\n But the one that tugs at my heartstrings the most is the mojo pork taco. That mojo recipe has been passed down generation to generation. It takes me back to Noche Buena, when my grandma and grandpa made gallons of this mojo recipe. We\u2019d use it to baste the pig roasting over an open fire. I want to stay true to those traditions. My version is made almost exactly like my family\u2019s recipe, and now others can enjoy it, too, at Para Maria.<\/p>\n\n\n\n Para Maria is a seasonal pop-up with a smaller menu, so I like to experiment and get people excited to come back and try something new. We create secret tacos and limited-time specials every week based on whatever inspires me at the time. <\/p>\n\n\n\n A recent favorite is the grilled Spanish octopus taco. My team wasn\u2019t sure about it, but I asked them to trust me, and they came out amazing! We used spicy mango salsa and smoked paprika oil with pickled cilantro stems, which results in no waste and<\/em> a delicious flavor combo. <\/p>\n\n\n\n The secret menu is a great way for my staff to get creative, too. I\u2019m big on mentorship and allowing them to explore who they are as chefs and cooks. I encourage them to come up with different sides and toppings, and they\u2019ve really impressed me! It\u2019s wonderful to watch them blossom.<\/p>\n\n\n\n Produce is outstanding in the city this time of year, so I\u2019m focusing on veggie-forward dishes for our fall menus. Meat and fish are always big fall favorites, but there\u2019s something about the heartiness and meatiness of fall vegetables. They can stand alone! Especially sweet potatoes and pumpkins. They\u2019re so satisfying and warm the soul. <\/p>\n\n\n\n Especially during fall, I want to evoke a sense of family. That feeling of coming together on the holidays, hanging by the fire pit on a chilly night with a mug of mulled wine. Those emotions ring true to me. It\u2019s what I remember most when I think of fall \u2013 spending time with family. If I can evoke that emotion, even with just one ingredient, I\u2019ve done my job.<\/p>\n\n\n\n When fall arrives, I really crave soups, stews and chilis. They\u2019re obvious comfort foods, but they\u2019re so warming and delicious. I make huge batches of chili at home for my family to enjoy. And the great thing about them is you can get as creative as you want! I love experimenting with one-pot meals. Just pick up whatever looks good at the markets, throw them in, and cook it over the stove for a few hours. Plus, the whole house smells amazing. <\/p>\n\n\n\n Another fall favorite of mine is my festive Calabaza dish*. It\u2019s so comforting and reminds me of being home, surrounded by family, with great food at the center. <\/p>\n\n\n\n *Curious to make it yourself? Check out Chef Tatiana\u2019s recipe for Fall Calabaza below!<\/p>\n\n\n\n I really love walking Boston Commons<\/strong><\/a> during the fall. There\u2019s such a variety of trees, so it\u2019s a wonderful place to watch leaves change color. There\u2019s one tree that always changes first in the <\/strong>Public Garden<\/strong><\/a>. I go every year just to see this tree. It looks like it\u2019s on fire. When I see that tree change colors, I know fall is coming.<\/p>\n\n\n\n Of course, apple picking is a must. There are countless farms with amazing produce just a short drive away from the city. Togus Farm<\/strong><\/a> is great for families. They take you out to the orchards on a tracker, and there\u2019s a wide variety of apples to choose from, like Granny Smiths and Honeycrisps. (Pro tip: if you want Honeycrisps and other popular apples, go earlier in the season!) <\/p>\n\n\n\n Another fall activity I love is caf\u00e9 jumping. Most people go bar hopping, but my wife and I love to jump around Boston\u2019s caf\u00e9s to try their seasonal pastries and specialty coffees. You might not know this, but apple cider donuts are huge<\/em> in Boston during the fall, so we scope out the best ones each year. Flour Bakery<\/strong><\/a> is one of my favorites. The owner, Joanne Chang<\/strong>, is a pioneer of Boston\u2019s food scene, and her bakeries are full of fun, seasonal pastries. Tatte Bakery & Cafe<\/strong><\/a> <\/strong>is another great spot for pastries. You have to try the shakshuka, too! And La Colombe<\/strong><\/a> has delicious chai lattes. <\/p>\n\n\n\n Wherever you go, you\u2019re bound to be inspired. Boston does fall right!<\/p>\n\n\n\n Learn more about The Envoy Hotel and book your stay this fall with Independent Collection! <\/em><\/strong><\/p>\n\n\n\n By: Chef Tatiana Rosana<\/em><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n 1 Calabaza, cut into wedges and seeds removed Preparation:<\/strong><\/p>\n\n\n\n Pro Tip:<\/strong> This is great for Thanksgiving dinner or whenever serving a large crowd. It can also be cut into chunks and cooked the same way. Cool and toss with your favorite greens and vinaigrette for a festive salad. <\/p>\n\n\n\n A nine-day seafood celebration across Boston’s local restaurants. The founding festival team represented women and men from across the Boston seafood industry with the shared vision of promoting the historical importance of seafood in New England. The crowd included dozens of Boston\u2019s top chefs, seafood vendors, and entertainers, and attracted a diverse audience from all over New England. Year after year, the festival grew and is now hosted at the site that gave birth to this vital industry: the historic Boston Fish Pier.<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" For an authentic taste of fall in Boston, we caught up with Chef Tatiana Rosana, Executive Chef at The Envoy Hotel in Boston\u2019s Seaport neighborhood.<\/p>\n","protected":false},"author":1,"featured_media":361,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[42,48],"class_list":["post-328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-read-more","tag-boston","tag-the-envoy"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/www.independentcollection.com\/blog\/wp-content\/uploads\/2021\/08\/052721-592-1-819x1024.jpg\")
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<\/figure><\/li><\/ul><\/figure>\n\n\n\nYou grew up in Miami, which isn\u2019t exactly known for its changing of seasons. How does fall remind you of home? <\/strong><\/h3>\n<\/div><\/div>\n\n\n\n
Speaking of family, Para Maria<\/a> \u2013 your seasonal pop-up restaurant at The Envoy \u2013 is dedicated to your grandmother. Are there any special menu items that remind you of your abuela?<\/strong><\/h3>\n\n\n\n
I\u2019ve seen you share some secret Para Maria menu items on your <\/strong>Instagram<\/strong><\/a>. Can you tell us about these? <\/em><\/strong><\/h3>\n\n\n\n
What are you cooking up for fall at The Envoy restaurants? Any sneak previews to share?<\/strong><\/h3>\n\n\n\n
Your approach to cooking seems to draw on the emotional aspect of food and a sense of nostalgia. What emotions do you hope to evoke with your fall menus at The Envoy?<\/strong><\/h3>\n\n\n\n
When you\u2019re not in the kitchen at The Envoy Hotel, what are you cooking at home when the weather cools down? What comfort foods do you crave?<\/strong><\/h3>\n\n\n\n
As you know, Boston is considered one of the top travel destinations for fall. Where do you go to experience that fall atmosphere? What are some of your favorite fall experiences in the city?<\/strong><\/h3>\n\n\n\n
\n\n\n\nGet into the fall spirit with Chef Tatiana Rosana\u2019s festive calabaza.<\/strong><\/h2>\n\n\n\n
![\"\"](\"https:\/\/lh3.googleusercontent.com\/waH2TX-qxCe7kFp59V_2ZYIVeZMFPiwcbBUt1iBsxCSsMi5cn6DZ5QLiWf1Nq0iiwfK7yWfc1THyCaKTSg9Nbo2YO1cSFP9N2qXmf2GPkgub5xTG1lUiGwdfTsPg75D8mJMD6xQ0\")
Maple and Chili Roasted Calabaza with Feta and Walnuts<\/strong><\/h3>\n\n\n\n
1\/4 Cup Olive Oil
1\/2 Cup Maple Syrup
2 Tablespoons Crushed Red Pepper Flakes
1\/2 Cup Crumbled Feta
1\/2 Cup Toasted Walnuts, chopped
2 Tablespoons Parsley, chopped
Salt and pepper to taste<\/p>\n\n\n\n
\n\n\n\n![\"\"](\"https:\/\/www.independentcollection.com\/blog\/wp-content\/uploads\/2021\/08\/maria-labanda-hEKN_m0qGMA-unsplash-683x1024.jpg\")
<\/figure>September 10-19, 2021<\/strong><\/h3>\n\n\n\n
Don’t Miss Boston Seafood Week<\/strong><\/h2>\n\n\n\n