Fall in Jackson is all about slowing down, savoring the season and gathering around good food. This week, we’re sitting down with local realtors (and father/daughter duo) Tom Evans and Ashley DiPrisco to talk all things autumn: favorite foods, cozy dinner spots and the flavors that make this season their favorite. From hearty comfort dishes to where they love to unwind after a day of showings, Evans and DiPrisco dish about their go-to foods in the Fall.
What fall foods do you most look forward to?
“When the weather turns, we love to make soup and stews at home. We have a family joke where we all say we’re going to hunker in and make a stew.” – Tom Evans
Any fall drink or snack traditions?
“My kids and I love hot apple cider in the fall. I cheat and buy it already made, but then I’ll add in cinnamon sticks and cloves.” – Ashley DiPrisco
Are you into the pumpkin latte trend , and if so , where’s your go-to?
“Absolutely! The golden spice from Cowboy Coffee is something special and has become an addiction!” – Ashley DiPrisco
What restaurant dishes are your favorite this fall? And any off-season promotions you look forward to?
We love Jackson Drug’s $15 burger and brew special. Another fav is Stillwest’s brussels sprouts. The kids love them.” -Ashley DiPrisco
“Wild Sage at the Rusty Parrot is a fall favorite, and we always look forward to any of the off-season two-for-ones or two for $2 deals. And of course, the availability to get in last minute during the off-season is always a plus.“- Tom Evans
(The 2 for $2 promotions can be found at Fine Dining Restaurant Group establishments. Click here for our Fall Dining Guide highlighting off-season specials and closures around town.)
What are your go-to fall-inspired cocktails?
“Hot spiced rum cider is always my go-to when it’s a little chilly out and the Hotty-Toddy at Stillwest and the Moose Tracks Hot Toddy at the Mangy Moose.” – Ashley DiPrisco
Describe your perfect fall day
“I love being forced to slow down in the off season. Brunch at the Wild Sage with their homemade cinnamon rolls followed by a walk around town or along the river then spending the afternoon at home with a homemade dinner about wraps up a perfect day.” –Ashley DiPrisco
Both Tom and Ashley are avid home cooks as well as foodies about town! Here’s a sneak preview with one of their family recipes they provided for our upcoming Winter issue:
Tom Evans and Ashley DiPrisco’s Chicken Curry
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1/2 inch chunks
- 3 tablspoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 red pepper, thinly sliced
- 3 carrots, peeled and sliced into discs
- 1 (14 oz) can coconut milk
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 3 tablespoons sugar
- 1 lime, juiced
- salt and pepper to taste
- olive oil, for cooking
- hot sauce of your choice
- cilantro, chopped
Instructions
- Mix chicken pieces, 1 tbsp curry powder and 1 tbsp olive oil and set aside.
- In a skillet, heat 2 tbsps olive oil and stir in 2 tbsps of curry powder and cook for one minute. Stir in onion and garlic. Cook 1 minute. Add chicken, tossing to coat. Reduce heat and cook until chicken is cooked through, approximately 8 minutes.
- Stir tomatoes, coconut milk, tomato sauce and sugar in with the chicken. Cover and simmer for 20 minutes.
- Add pepper and carrots and simmer for another 20 minutes.
- Add lime juice, hot sauce, and cilantro.
- Serve over cooked rice.
