5 rich recipes for the fall from Spring House

Posted on: 10:04 am, September 18, 2013, by

WINSTON-SALEM, N.C. — On this edition of Recipe Wednesday, Chef Timothy Grandinetti with Spring House Restaurant, Kitchen & Bar in downtown Winston-Salem shared with us five recipes for a fall-inspired meal.

Among the featured recipes are: Big Bowl of Mussels with Saffron, Chorizo, and Herbs; Pork, Braised Onion Jam and Black-Eyed Pea CrepeSpiced Apple Aioli and Chile Pecan BrittleSouthern Hot Pot Thin Noodles with Sherry Ginger Garlic Broth; and Winstead Farm Chicken, Heritage Farm Pork, Petite Crab Cake and Medium-Cooked Egg.