Eric T photoThis Thursday, September 17th, Feast-goers will be treated to Chef Eric Tisaj’s roasted apple and sweet potato bisque soup with candied pecans as well as cider braised bison short ribs with fall spiced pumpkin puree and fried leeks. He will also be serving whole wheat penne with roasted squash cream and trotolle with braised veal rogout.

Chef Eric Tisaj began his career as a dishwasher and eventually worked his way up to becoming an award winning chef. After graduating from the Culinary Institute of America in 2007, Chef Tisaj accumulated a vast domain of experience working in many well-known and critically-acclaimed restaurants. In addition to his numerous accomplishments, Chef Tisaj became a Gold Medal recipient of the 2010 Annual Cornucopia and received the people’s choice award at the event.