Source Report: Fall
Written by Rocio Siso-Gurriaran
Growing up in the heart of Spain’s wine country, some of my fondest memories are tied to the harvest season. With my dad and grandfather both being winemakers, it was a way of life for us. As a little girl, I’d join the women in my town to pick grapes by hand. It was my first job, and I remember how thrilling it was to be part of something so significant.
In late September, the town would come alive with the scent of grapes as we celebrated the harvest. Even at eight years old, I participated in all the activities. We would uncork the wine from the previous year’s harvest and enjoy fresh walnuts. The "vino del año" was a young and fruity Mencía wine made from red grapes. Unlike aged wines, this one was fresh, vibrant, and bursting with flavor. I still remember the purple stains on our lips. My dad taught me how to crack walnuts with my hands—I’d close my fist around two walnuts and punch them into my palm to open the shells. We picked grapes and shelled walnuts together.
Though I was just eight, those memories—the smells, the tastes, the joy of the harvest—have stayed with me ever since. They are a big part of why I love fall: it’s about the harvest, the earthy flavors, and bringing people together, just like we do here at MIHO.
short rib with kabocha squash gnocchi and brussels sprouts
roasted bosc pear, baby turnip salad with bitter greens
What’s in Season?
Fall brings a rich harvest of hearty, flavorful ingredients, perfect for creating comforting and sophisticated dishes. We’re excited to incorporate the following into our menus:
Root Vegetables: Locally grown carrots and turnips from JR Organics. These versatile vegetables will star in multiple salads, soups, and purées. One of my favorites is the pear salad with roasted bosc pear, baby turnip, bitter greens, hazelnut, point reyes blue cheese and a star anise & ginger vinaigrette.
Squash: Delicata, butternut, and acorn squash will bring sweet, earthy notes to our dishes. We even use a kuri squash from Tutti Frutti Farms for our donut holes— a real treat.
Brassicas: Broccoli, cauliflower, and Brussels sprouts will be roasted, sautéed, and paired with nutty grains and savory proteins. Our swiss chard and brussels sprouts come from Milliken Family Farm. One of our family-style menu salads features cauliflower three ways: black kale, roasted cauliflower, dried blueberry, quinoa, toasted almond, cauliflower pesto, Meyer lemon dressing, and garnished with pickled cauliflower—definitely a best-seller!
Apples and Pears: Crisp and sweet varieties from See Canyon Apple Orchard will be featured in our desserts, salads and grazing stations.
Mushrooms: Mountain Meadow Mushrooms Farm in Escondido grows most mushrooms we use and they provide so much flavor to our dishes.
Pasta Station
What’s new on the menu?
We’re thrilled to announce the launch of our new Stations menu! This season, we’re introducing about a dozen chef-driven culinary experiences that are sure to delight. Guests can enjoy hand-folded dumplings, late-night grilled cheese, flavorful Spanish paella (a personal favorite), and even a hand-built mille-feuille. With a mix of sweet and savory options, this menu offers a fun and interactive dining experience for everyone! Plus, we’ve soured all new serveware for our stations including local pottery from The Wheel Stoneware.
We also launched a new corporate lunch menu and we’re excited to introduce some new vegan and vegetarian dishes. One standout is the Vegan Cauliflower Cavatelli, which has truly wowed both our staff and guests. This dish is one of my favorites. I’ve always thought of cavatelli pasta as an “elevated macaroni noodle”—something that’s simple but feels special. We make the pasta from scratch and pair it with a delicious creamy "caulifredo sauce" created by one of our chefs, Amy Harrington. It’s made from roasted cauliflower, olive oil, onion, garlic, and water. The cauliflower provides the ideal balance of water and starch, resulting in a rich, creamy texture without any dairy. The flavor is unbelievable.
Scallop Crudo
Seafood Spotlight
Mainely Lobster is just minutes from our headquarters in San Diego. This family-owned and operated business is based in Owl’s Head, Maine, and provides fresh lobster and scallops sourced directly from the cold waters of the Atlantic. Each lobster is caught from their own traps, sorted and weighed at the pound, and hand-selected for delivery within 24 hours. They are known for their exceptional freshness and quality and we’re proud to feature them on our menus at MIHO.
Greg Reese
Sienna at Fox Point
A Farm Worth Talking About
Fox Point Farms, one of the newest farms in Encinitas, is quickly establishing itself as a leader in sustainable agriculture and a valuable community resource. Guided by farmer Greg Reese, who brings over a decade of experience in regenerative farming practices like rainwater harvesting, no-till gardening, and native plant care, the farm prioritizes restoring and enhancing the land. Greg’s methods focus on building healthy, biodiverse soils that produce vibrant, nutrient-dense food, fostering a local food system that connects people more closely to the environment. By embracing practices like cover cropping and chemical-free cultivation, Fox Point Farms minimizes its carbon footprint and creates environmentally responsible food choices that nourish both people and the planet.
A highlight of Fox Point Farms’ produce is their crisp and tender Salanova lettuce, which we’re proud to feature in MIHO dishes. This specialty lettuce, known for its compact heads and abundance of baby-sized leaves, offers the perfect blend of texture and taste, adding a fresh burst of flavor to any dish. In addition to supplying local chefs, the farm also serves as a community hub with an inviting coffee shop that features a small grocery store. Here, visitors can pick up farm-fresh veggies, along with a curated selection of shelf-stable goodies that reflect the farm’s commitment to quality. Fox Point Farms is a vibrant addition to the local food scene and a standout spot to watch as they continue to cultivate healthy, responsible, and delicious food.
MIHO's dedication to sourcing fresh, local ingredients is not just about enhancing our culinary offerings; it's about forging meaningful connections with the communities we serve. By sourcing from independent and local California farms like Fox Point Farms, we ensure that our dishes reflect the rich agricultural heritage of California while supporting sustainable practices. As we embrace the flavors of the season, our commitment to quality and tradition remains unwavering. This fall, we invite you to join us in celebrating the harvest season and it’s bountiful offerings.
