Fall is my favorite time of the year here at Brandywine Creek. Our 140 acres of wooded dunes are starting to show off their true colors. The three deer I saw last week looked healthy and ready to take on the approaching Michigan winter. However, our wild turkeys and squirrels have been sparse visitors lately – this usually means that the coyotes are nearby.  Time for us to start warning our guests to be extra careful when using the hiking trails!

Our flower boxes on the outdoor decks are filled with colorful mums and Indian corn, and our guests are greeted with local pumpkins and gourds at our lodge entrance.

As a chef, I look forward to the fall vegetable crops of our local farmer. We will have our hearty homemade soups on our daily menus as often as we can. Our Dutch ovens will come out of storage so we can serve some of our smaller groups family style dinners – straight from the slow-simmered pot to their plate. We enjoy “serving with the season,” and our guests enjoy comfort food away from home.    A simmering stockpot, braised beef tips with bacon and pickles, and stewed local root vegetables – this is the type of fall cooking we enjoy at Brandywine.

October is also National Cook for the Cure month. Here at Brandywine Creek Judy, Darlene, and Joe will plan and decorate the Wednesday pink buffets we will have all month. The menu focus is heart-healthy and super foods. Some pictures are below –

Enjoy the fall season (Go Blue) – the snow will be flying soon enough!