Autumn on a Plate

— From the pages of Taysted Issue #04

Imagine gazing out the window as red and yellow leaves gracefully twist and turn, falling to the ground. You turn around and a table appears with your family and loved ones. You sit down before a piping hot feast, surrounded by love and togetherness. The holidays are here.

Chef Evan Becker of Cafe 24 Hundred at the Doubletree Resort emulates these heartwarming feelings and comforting flavors in his apple-stuffed chicken roulade. He takes whole chickens and deconstructs them, pounding them flat. He then stuffs the chicken with a mixture of apples, mirepoix, brandy, and fresh herbs. Rolling them up, he roasts them in the oven and serves them on top of a hearty helping of garlic quinoa and wild rice. Accented with pickled cabbage, crispy broccolini, and curry butternut squash ribbons, the dish tastes just like a holiday feast.

“The colors symbolize the changing of the seasons,” Chef Evan says. “I love cooking with fall ingredients. It’s my favorite time to cook because of the heartiness of the season.”

As you bite into the crispy chicken roulade, sweet and buttery flavors burst to life. Balanced in flavor with the tangy pickled cabbage and curried butternut squash, and served on the bed of varied grains, the dish will make you want to take a minute to sit back, relax, and enjoy the changing of the seasons.

Cafe 24 hundred
2400 Willow Street Pike, Lancaster PA
(717) 464-2712