I had the pleasure of heading back to the The Bank Restaurant in Pearisburg, Virginia to photograph and taste Chef Michael’s newest creations for fall. Since opening in the spring, the menu has been constantly changing with local, seasonal ingredients including the use of herbs from his garden. Mussels with a sundried tomato wine sauce, roasted red pepper soup, and a blue cheese and candied walnut salad are a few of the starters. Entrees included pappardelle pasta with pesto, beet, and quail egg; wild trout with broccoli; a gorgeous pork chop on top of black eyed peas and carmelized apples; and a ribeye sitting on a pea puree. I think the dessert was my absolute favorite, a ginger mousse with peaches and candied bacon! This and more is now on the fall menu so go and taste soon!