Fabulous fall foods: Main + Abbey unveils stick-to-your-ribs favorites

"Being raised in a farm community means having an appreciation for the fall harvest," Wittrock said inside the Main + Abbey dining room. "You never forget the contributions made by farmers."

That includes utilizing the cornucopia of flavors associated with an autumnal harvest.

"Fall flavors are all about stick-to-your-ribs comfort foods," Wittrock said. "To me, that means a wide assortment of root vegetables and a wide assortment of squashes."

Squashes are "somewhat underappreciated" when it comes to mainstream cuisine, he said.

"People think of pumpkins or squashes for sweet recipes. However, they can be turned into something savory just as easily."

For many diners, fall represents a return to football, sweater weather and, yes, even Oktoberfest.

"There is nothing more flavorful than a house-made sausage, sauerkraut and a nice German beer," Wittrock said. "It's comforting and not at all condescending."

Which has always been Main + Abbey's recipe for success, according to the upscale restaurant's top chef.

"Comfort food can be given new life with fresh ingredients, creative approaches and an eye for detail," Wittrock said.

Want some examples of Main + Abbey's gourmet "pub grub?"

There's always the restaurant's poutine (duck confit, french fries, cheese curds and a gravy made with Deschutes Black Butte Porter); pork belly tacos (blackened sous vide pork belly, pickled carrots and radishes, shredded cabbage, fresh herbs and a spicy Dijon aioli); and a scrumptious tomato beer soup (made with heirloom tomatoes, Hefeweizen beer and grilled cheese crostini), which sounds perfect for the first chilly day in autumn. 

For those looking for something even more decadent, Wittrock recommended Main + Abbey's new-to-the-menu Chateaubriand.

Made with the thickest cut of tenderloin filet steak, he complements it with acorn squash, Brussels sprouts glazed with maple syrup and bacon, and a rich fig demi-glace sauce.

"This is pretty much autumn on a plate," Wittrock said, rearranging the food in an aesthetically pleasing manner. "Each ingredient reminds me of a beautiful October day."

While he must keep tabs on restaurant trends, Wittrock said "sometimes simple is better."

"There are wonderful things that chefs can do with chemistry," he said. "But I've always been a better student in cooking than I ever was in science."

And an autumnal menu full of family-friendly fall favorites will always appeal to Wittrock.

"Fall is a favorite time of the year for me," he said. "The foods are delicious, the ingredients are plentiful, and most of the meals are meant to warm you up when the temperatures cool down."

Looking at his now-completed Chateaubriand, Wittrock can't help but smile.

"With food this good, I'm sure people will be happy to see fall begin," he said.