Rook chef Carlos Salazar, a native of the Philippines, applies his playful takes on traditional Asian recipes at the Fletcher Place restaurant that elevates dishes like wild-mushroom bibimbap and brisket ramen to high cuisine. Here, he gives A classic fall starch a fun, street-food makeover—served, of course, on skewers.
“The nice thing about fall is that the vegetables are a little bit harder and more firm,” Carlos Salazar says. Butternut squash, pumpkin, and even those last lingering zucchinis that no one at the office will take all do well when cooked backyard- barbecue style. Remove the seeds, slice, season, and sear each side on a hot grill. “If you can’t hold your hand over it for a few seconds, you know your grill is ready,” Salazar says.