It’s apple season and apples are intertwined to the agricultural roots and heritage of this region. Apples play an integral part of Bex Kitchen too. You can attribute Chef Becky’s affection for apples from her childhood growing up in a farming community being connected to apples & peach orchards. Her background as a local pastry chef in the 90’s further sparked her affinity for using apples in a variety of baking applications. Pastry Chef’s are known for mastering sweet apple dishes, perhaps due to apples having been around in France for a long time or maybe because they are simple, wholesome and so versatile. That’s what attracts Chef Becky to prepare a favored French Apple Tart so popular at Bex Kitchen this time of year. Her French Apple Tart stays true to the French Pastry chef in her and one of the main reasons she favors this dish is that it features apples in their purest form aligning with Bex Kitchen’s mission of utilizing simple whole food. 

Chef Becky doesn’t stop at sweet apple recipes; she uses apples to represent a savory side of the season as well. Her butternut apple bisque soup garners its natural sweetness and flavorful body from roasted apples. Another seasonal mainstay is Chef’s savory pork loin featuring sautéed apples and onions as the backbone of the dish. 

We hope you enjoyed a little bit of our apple artistry and that we have inspired you to try some of our apple dishes this fall.