An Autumn Feast 2

Verbena Catering Co. Hosts

November is here as are the holidays, parties, merrymaking and festivities. Whether it is an intimate dinner for four or a grand dinner for 24, hosts set the stage and craft a menu for guests that engages all senses. Verbena Catering Co. hosted a hearty dinner for six at the Ranch at Bandy Canyon. Celebrating the fall harvest and setting the stage for an autumn feast, shying away from the typical turkey and gravy, and opting for roasted prime rib, wine glazed mushrooms, and creamy pumpkin soup. Executive Chef Jonathan Freyberg shares his recipes and Jessica Gillon, Verbena Catering Co’s Event and Marketing Manager, gives some tips on how to set the tone for an enviable and stylish event.

Roasted Pumpkin Soup


1 Onion, julienne

1 Roasting pumpkin, peeled and sliced

4 Garlic cloves

1 Tbsp Ginger, peeled, minced

1 Vanilla bean, scraped

1.5 cups White wine

2 Tbsp Olive oil

Thyme 1 sprig

Chicken stock to cover

½ cup Cream

Salt and Pepper  to taste


Cut pumpkin, scraping seeds and removing skin. Roast in 375-degree oven for 45 minutes, set aside. In a stainless-steel pot over medium-high heat, cook onion, garlic, ginger, thyme, vanilla bean, salt and pepper (with minimal olive oil) until translucent. Deglaze with white wine and simmer for two minutes. Place roasted pumpkin in the pot then fill with chicken stock to cover. Simmer one hour until tender. Blend everything with an immersion blender or one cup at a time in a blender, finish with cream, salt, pepper. Top with toasted almonds and chive oil.

Madeira Wine Mushroom


2 lbs. Mountain Meadow Mushroom Farm 
Button Mushrooms, quartered

2 Tbsp. Shallots, diced

1 Tbsp. Garlic, minced

2 Tbsp. Olive oil

1 cup Madeira wine

2 cups Chicken stock

1/2 cup Chestnuts, cleaned

2 Tbsp. Salted butter, diced

2 tsp. Ground Black pepper


Wash the mushrooms in cold water and dry. In a sauté pan, heat the oil over medium-high heat, add the mushrooms and cook until they are semi-golden. Add the chestnuts, then the shallots and garlic. Then deglaze with the wine and cook down till almost dry. Add the chicken stock and continue to cook to sauce consistency, then add the butter and pepper.

Pepper Crusted Prime Rib Roast


5 lb. Prime rib roast

6 Tbsp. Coarse sea salt

6 Tbsp. Coarse ground black pepper

1 Garlic clove, cut in half, crushed

3 sprigs Rosemary

12 sprigs Thyme

½ cup Extra Virgin Olive Oil


Preheat oven to 375 degrees Fahrenheit and rub roast generously with the olive oil. Season roast all sides with the salt and pepper then rub top side of roast with the garlic, thyme, and rosemary. Place on a roasting rack and move to oven. After 30 minutes, turn temperature down to 300 degrees and set a timer for 50 minutes. Remove from oven and let rest for 30 minutes. Slice and serve.