Seasonal Cooking with Home Grown Meals
One of our primary goals here at Four Hundred is to continually strengthen our connections with top-notch and dependable private chefs and chef services. Each year, we strive to keep our contacts up to date in the places most frequented by our members. We take great pride in offering well-vetted options in major hubs like New York, Los Angeles, Aspen and London, as well as popular summer destinations such as Nantucket and The Hamptons.
Recently, we collaborated with Chef Sean Patrick Gallagher and his team at Home Grown Meals. Chef Sean stands out as one of the most professional chefs we've worked with. We can always trust that any job handled by Chef Sean and his team will receive the utmost care and attention. His clientele is top-tier, and his attention to detail is extraordinary. Working with Home Grown Meals feels like anything is possible.
This month, we wanted to highlight Home Grown Meals and some of the amazing seasonal dishes he has prepared for our members!
Home Grown Meals, founded by Chef Sean Patrick Gallagher in 2020, is a premier farm-to-table private events company based in New York City. With a commitment to sustainability and culinary excellence, Home Grown Meals specializes in creating unforgettable dining experiences that showcase the best of each season. Every dish is crafted from locally sourced, fresh ingredients, ensuring that clients enjoy meals that are not only delicious but also support local farmers and producers. Whether it's an intimate dinner party or a grand gala, Home Grown Meals delivers personalized, scratch-made meals that cater to every occasion. Chef Sean Patrick Gallagher's passion for quality and creativity shines through in each event, making Home Grown Meals the go-to choice for those seeking a unique and authentic farm-to-table experience in the heart of the city.
Favorite September Dishes
As the crisp air of fall settles in, there's nothing more comforting than a warm, hearty soup that captures the essence of the season. This Pumpkin Apple Soup is a perfect blend of autumn's finest ingredients, combining the earthy sweetness of roasted pumpkin with the bright, tart notes of Granny Smith apples. Enhanced by the depth of caramelized shallots, garlic, and fresh thyme, this vegan soup is a celebration of seasonal produce. Whether you're using freshly roasted pumpkin or a convenient puree, this recipe delivers a velvety smooth, richly flavored dish that will warm you from the inside out. Finished with a garnish of diced apples and a sprinkle of cracked black pepper, it’s a simple yet elegant dish that embodies the flavors of fall. Perfect for a cozy dinner or a refined starter for your next gathering, this soup is sure to become a seasonal favorite.
Pumpkin Apple Soup
Ingredients:
2-pound sugar pumpkin, cut in half, seeded and roasted whole until softened OR 2 cans quality pumpkin puree
4 granny smith apples, quartered and seeds removed
2 large shallots, peeled and cut into large chunks
1 clove garlic, smashed
2 cups vegetable stock
1 tablespoon freshly picked thyme leaves
1 Granny Smith apple, small dice
2 tablespoons olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Preheat the oven to 400 degrees. If you roasted the sugar pumpkin, slice it in half and scoop out the seeds. Lay pumpkin cut sides down on a parchment-lined tray. Bake for 45 minutes or until the pumpkin is soft and caramelized. Alternatively, you can use pumpkin puree as a substitute without changing the recipe drastically. The final yield of the pumpkin will be about 2 cups.
On a parchment-lined sheet tray, add the shallots, garlic, picked thyme leaves, and toss with a drizzle of olive oil plus a sprinkle of salt. Roasted until caramelized and brown for about 20-25 minutes.
Add the vegetable stock to a pot and bring to a simmer, add the roasted shallots, garlic, and thyme. Add the pumpkin puree. Stir to combine and let simmer for 15 minutes, and then carefully ladle the contents into a blender. Puree on the highest setting until very smooth, longer than you would think you need. Taste for salt and pepper and adjust as needed. Serve with freshly diced apples on top and cracked black pepper.
Contributor — Joanna Rios | Lifestyle Consultant
Joanna is a New York City native, with roots in Mexico City. When she isn't running, dining at her favorite restaurants, cooking at home or spending time with her family, she loves to travel to new places and enjoy all the wonderful things the world has to offer.