But as we head into winter, the focus on root vegetables and hearty grains is becoming increasingly relevant in our menu planning. I recently experimented with a dish featuring roasted sunchokes and farro, and the feedback was phenomenal. I’m curious how other chefs are adapting their menus for the colder months — what standout ingredients or techniques are you implementing to stay both seasonal and innovative?
But love the idea of roasted sunchokes! Have you tried pairing them with wild rice for added texture? It’s been a hit in my winter menus. 
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I’ve been diving into winter menus too, and one thing that’s driving me nuts is how hard it can be to keep things fresh. Recently, I paired sunchokes with a spicy harissa sauce, and it really elevated the dish. Have you thought about adding some citrus notes to cut through the richness?