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Guilt-free autumn flavors at Seasons 52

Posted on: October 9th, 2012 by Amy Martin No Comments

Each quarter, the Biltmore restaurant unveils a new selection of dishes to reflect new seasons as the weather changes. You’ll always find a new flatbread (or two) and fresh salad, entrée and dessert options  on Seasons 52’s menu as well as an updated “Drink Them Before They’re Famous” wine list from Master Sommelier, George Miliotes. As autumn begins, the restaurant debuted their new fall offerings and we had a chance to get a peek at some of the popular seasonal dishes.

If you aren’t familiar with the Seasons 52 concept, it’s important to note that each dish is under 475 calories (so don’t feel guilty ordering that extra appetizer and dessert!). The culinary team strives to create healthy, figure-friendly dishes without compromising flavor. Especially in the fall, this can be hard to master as autumn flavors are rich and indulgent, but the restaurant’s culinary team and Biltmore’s Executive Chef Steve de Barril has managed to pull it off!

  • Portobello Mushroom Flatbread – Quite possibly my favorite Seasons 52 flatbread to date! I loved the earthy flavors paired with the creaminess of goat cheese and lots of garlic drizzle (two of my favorite things), and a drizzle of truffle crema that wasn’t at all overpowering and complemented the portobello very well.
  • Double Hummus & Sea Salt Lavosh – We loved the pairing of two hummus variations: a traditional, red pepper hummus with chili powder and an out-of-the-box edamame hummus with the slightest hint of mint that was to die for. Everyone at our table raved about the hummus duo throughout the night. I’d love to try making this at home and add a little wasabi!
  • Maple Leaf Farms Sesame Duck Salad – A spin on the classic Waldorf salad, but kicked up a notch (or several) with seared duck breast and a spicy Asian/Sesame dressing. Definitely a winner in my book.
Maple Leaf Farms Sesame Duck Salad

Maple Leaf Farms Sesame Duck Salad

  • Manchester Farms All-Natural Grilled Quail – We enjoyed the balsamic glazed quail grilled over a wood fire (loved the char on the meat), but felt the real star of the dish was its mate of mushroom risotto that was so rich, I didn’t want to stop eating it. We caught a secret from Chef Steve – they use low fat sour cream to add richness to the risotto without sacrificing calories, much like they do with their No-butter mashed potatoes (that are incredible, by the way… and that’s coming from a butter addict).
Manchester Farms All-Natural Grilled Quail

Manchester Farms All-Natural Grilled Quail

  • Pumpkin Pie Mini Indulgence – Pumpkin Pie Mousse layered between ginger snap crust was the perfect way to end an Autumn-flavored meal.
Pumpkin Pie Mini Indulgence

Pumpkin Pie Mini Indulgence

  • Vista Hills Orange Pinot Gris, Willamette ’11 – Since it’s not available for retail, be sure to try this orange wine on your next Seasons 52 visit. It’s a great wine to choose with your appetizer course as it’s so diverse, it’ll go with almost anything.
  • Tilia Bonarda, Mendoza ‘11/’12 – Naturally high in tannin, this wine pairs very well with red meat. Try it with their Bone-in Piedmontese Steak.
  • Glenelly Cabernet Sauvignon, Stellenbosch ’10 – A French winemaker’s interpretation of a New World Cab in South Africa, but it comes across as an Old World wine with its earthy notes and lusciousness.

For more information about Seasons 52, visit

Seasons 52 | 2502 E Camelback Rd Suite 140, Bldg J |Phoenix, AZ | 602-840-5252

This meal was provided complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.

About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

More Posts by  | Website  | Follow Amy Martin on Twitter

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