A Round-Up of L.A.'s Pumpkin Dishes, Drinks & Desserts + John Sedlar's Recipe for Pumpkin Mezcal

Comments (0)


Tue, Oct 12, 2010 at 11:59 AM
click to enlarge Kay 'N Dave's Pumpkin Margarita - CHRISTIE BISHOP
  • Christie Bishop
  • Kay 'N Dave's Pumpkin Margarita

When it comes to L.A. produce, the beginning of fall brings us a seemingly endless supply of heirloom tomatoes, peppers, pears and perhaps the most seasonal produce of all: the pumpkin. Considering Southern California's climate isn't conducive to falling leaves, crisp air and the like, we admit we look forward to the appearance of fall's first pumpkins more than most, anticipating the aroma of spiced pumpkin breads, pies and savory soups filling our kitchens. It turns out we're not alone.

We checked in with some of our favorite local chefs, who told us how they're incorporating pumpkin onto their menus. Turn the page for their pumpkin dishes, desserts and even a pumpkin mezcal cocktail recipe from Rivera's John Sedlar.

Karen Hatfield, executive pastry chef and co-owner of Melrose Avenue's Hatfield's with her executive chef husband, Quinn Hatfield, shared plans to add three pumpkin-inspired dishes to their fall menu: a Kabocha squash (aka Japanese pumpkin) agnolotti with black eyed peas, a pumpkin pie ice cream made with pumpkin, spices and a touch of bourbon, and a pumpkin cocktail with spiced rum.

Jar's Suzanne Tracht is also going the Kabocha route with a side dish made with the pumpkin, leeks, sage and brown butter sauce. In the event that's not rich enough for you, Akasha Richmond, chef-owner of Culver City's Akasha, told us about her pumpkin cheesecake creation, made with a brown sugar sour cream topping and served with maple whipped cream and a gingersnap cookie.

Go east on Culver Boulevard and you'll find Kay 'N Dave's giving the gourd a south-of-the-border treatment, listing a pumpkin flan (baked and served in a baby pumpkin, no less) and a surprisingly tasty pumpkin margarita made with Herradura Silver, fresh pumpkin and Bols pumpkin liqueur on their seasonal menu. Loteria Grill is also giving the gourd the Latin treatment, covering chicken soft tacos with a pepita, or pumpkin seed, sauce. Need more than a few tacos? Order their chicken breast plate with beans and rice, also covered in the pumpkin sauce.

If you're feeling ambitious, Rivera's John Sedlar shared his recipe for a homemade autumn pumpkin mezcal cocktail. As a note, if you're not sure what piloncillo is, it's unrefined Mexican brown sugar, available at local Latino markets. Recipe after the jump.

Related Content

Now Trending


  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.