It’s fall: time to say bye to the out-of-season foods we love and the overplayed fads we're totally over, and time to make room for autumn's awesome flavors. At the star-studded Music City Food and Wine Festival in Nashville this past weekend— where celebs like Lily Aldridge and Chace Crawford milled around (rumor has it Taylor Swift was there too)—The Feast stopped a few of the celebrity chefs in attendance to get their views on what foods are on the way out, and on the way in, this season.
Food trend you’re sick of hearing about? “That 75-degree egg. It’s always snotty,” says Silverton (pictured above, right, with chef Jonathan Waxman). The brilliant chef and restaurateur is the force behind Pizzeria Mozza, Osteria Mozza and other spinoffs in L.A. and worldwide, and a guest judge alum on Top Chef.
Favorite fall / winter ingredient:? “White truffles.”
First meal you’ll be cooking when the weather turns? “At the restaurant: guinea fowl with chicken livers and a sausage sauce.” Want to try it at home? Here's a great guinea fowl recipe to whip up on a fall weekend.
One trend you’re sick of hearing about? “I never think food is a fad. Just sometimes overused," says the Cleveland-based celebrity chef, host of The Chew, and owner of renowned restaurants including Lola and Lola Bistro.
Favorite fall/winter ingredient? “Butternut squash.”
First meal you’ll be cooking when the weather turns? “Osso Buco.” Make this classic Italian cold-weather dish at home with Symon's delicious recipe.
One trend you’re sick of hearing about? “Tacos from people that don’t know how to make tacos well,” says Love, the star chef and Top Chef Masters alum whose popular Texas restaurants include Lonesome Dove and Love Shack.
Favorite fall / winter ingredient: “Rutabaga.”
First meal you’ll be cooking when the weather turns? “A grilled New York strip, cacio e pepe and a good red wine.” Want to eat like Love? Try Food & Wine's fabulous recipe for spaghetti cacio e pepe.
One trend you’re sick of hearing about? “Cheese made from nut milk," says Mantuano, chef and owner of Chicago's famed Spiaggia and a Top Chef Masters alum.
Favorite fall / winter ingredient? “White truffles.”
First meal you’ll be cooking when the weather turns? “My grandma’s pork neck bones with tomato and garlic, stewed down, over whatever pasta we have.” Master your own version with this recipe.
One trend you’re sick of hearing about? “Bacon. Use pork belly! It’s so lovely," says the Chopped judge. This luscious Cubano recipe is an excellent way to eat pork belly all season (and all year!) long.
Favorite fall / winter ingredient? “Any of the fall warming spices: cinnamon, nutmeg, star anise.”
First meal you’ll be cooking when the weather turns? “A pistachio-crusted pork chop with a curried apple saute.” Never had pistachio-crusted pork chop? Here's how to make it.
One trend you’re sick of hearing about? “Not really!” is the slightly puzzling (but diplomatic!) answer L.A.-based star chef and pop-up restaurant wunderkind Lefebvre gave to this question.
Favorite fall / winter ingredient? “Celery root.”
First meal you’ll be cooking when the weather turns? “A stew. I know, boring.”
One trend you’re sick of hearing about? “Kale Caesar salads,” says Sánchez. The co-host of Chopped is also the chef-partner behind the Johnny Sánchez restaurants n Baltimore and New Orleans.
Favorite fall/winter ingredient? “Butternut Squash.”
First meal you’ll be cooking when the weather turns? “A red chile posole with pork belly.” Sounds like the perfect way to say bye to summer. Make your own posole at home with this recipe.
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