From Konuchi to Yuzu: Exploring the Seasonal Flavors on Convene's New Menu

Seasonality plays a crucial role in our menu development at Convene, guiding our selection of the freshest and most vibrant ingredients throughout the year. Beyond mere availability, Senior Director of Food and Beverage Ryan Gallagher and the culinary team strive to incorporate rich cultural references, transforming familiar elements into exciting new experiences. Our latest Fall-Winter Menu, now available through 2026, is no different.

Forget the idea of a single genius in the kitchen—Convene’s menu is built on a dynamic process with a task force of chefs sharing ideas. The result is what Chef Gallagher describes as a "mish-mash of individuals pulling the best parts out of multiple dishes that becomes one dish." This philosophy is evident in nearly 95% of our menu, which reflects a dynamic and continuous back-and-forth dialogue between Gallagher and fellow chefs at Convene. During twice-annual menu development, the culinary team refines ingredients and dish components, leveraging diverse perspectives to ensure the final creation is greater than the sum of its parts.

Take, for instance, the yuzu kosho-marinated La Belle Farm chicken breast dish. La Belle Farm is a fourth-generation poultry farm in upstate New York, and a long-time partner for our culinary team. Yuzu kosho is a salt-cured condiment made with chili peppers and yuzu citrus; it originated in Japan and benefited from cross-cultural influences. The Convene take employs a straightforward yet innovative technique: we use fermented yuzu citrus and chili paste to create a vibrant rub for the chicken. This not only imparts a unique depth of flavor but also tenderizes the meat over one week. The dish is then finished with a delicate drizzle of yuzu glaze, adding a bright, zesty counterpoint to miso tahini-roasted boniato sweet potatoes.

Gorgeous yuzu kosho-marinated La Belle Farm chicken breast dish.

“This thoughtful combination of familiar and lesser-known elements allows us to offer an experience that is both adventurous and satisfying for our diverse clientele,” says Gallagher. “Ultimately, we aim to create dishes that are interesting and innovative, yet still appeal to a wide spectrum of palates. This deliberate choice allows us to honor culinary traditions while simultaneously exposing our clients to unexpected flavor profiles.”

This includes our wellness-inspired dish developed with our partners at goop, the Gwyneth Paltrow-founded lifestyle brand: smoky and spicy cauliflower. Autumnal ingredients include kale and romaine, crispy chickpeas, and lemon-dill marinated cucumber, all paired with a tahini-lemon vinaigrette. The vegan and gluten-free dish is satisfying for a range of dietary needs.

Convene chefs from the U.S. and UK gave their insights to this year’s Fall-Winter Menu explorations. Find out what to expect and why we won’t sacrifice flavor for our ultimate goal to make spectacular dishes for a wide range of tastes and dietary needs.

Heritage is integral to our seasonal squash dishes

Left to right: pomegranate-glazed squash with cranberry hominy and pepita kanuchi; spiced squash and red lentil mulligatawny salad

An autumnal menu wouldn’t be complete without some hearty squash dishes – a range of seasonal vegetables that are both warming and energizing in equal parts. 

Sous Chef Kai Day at Convene 1201 Wilson Boulevard in Arlington, Virginia, developed a mouthwatering entrée consisting of pomegranate-glazed squash, cranberry hominy, wilted spinach, and pepita kanuchi. Hominy is dried corn kernels softened in an ancient technique for easier digestion. The staple ingredient for South American and Mexican cuisine is then mixed with kanuchi, a Cherokee delicacy made from ground hickey nuts, to form a texture that could be compared to grits.

“My Cherokee heritage inspired the kanuchi and squash entree,” Day explained. “It’s a way for me to celebrate my lineage and bring more obscure native cuisine to the forefront of the culinary world here at Convene.”

One squash dish that appears on both U.S. and UK menus is an entree salad that also brings peak fall vibes: spiced squash and red lentil mulligatawny salad. Mulligatawny is a style of robust soup developed in Southern India, said to appease the British tradition of a soup course, and made popular in England. Mulligatawny was originally made with warming spices, ginger, cream, and fragrant rice. The Convene approach involves a surprising yet comforting spiced squash, red lentil flavored to echo mulligatawny, as well as ginger, scallion, and cilantro herb dressing. Our reinterpretation of a soup into a sauce uses indigenous ingredients to the Americas, such as pumpkin seeds, hominy, and squash.

The maple-glazed roasted butternut squash on the UK menu has also quickly become a seasonal favorite. Guests enjoy the natural sweetness of the squash, enhanced by the maple glaze, perfectly balanced with the savory bite of olives and earthy cavolo nero. The pumpkin seed brittle adds a delightful crunch, which is "the perfect finishing touch.”

Comfort and craveability: UK seasonal standouts bring balanced flavor

Left to right: roasted pumpkin salad with kale, beluga lentils, and fava beans; Siam beef steak salad with crispy rice noodles, Thai basil, and napa cabbage.

Regionality is key for Convene menus to incorporate local ingredients and speak to regional flavors. Executive Head Chef Marek Dabrowski at Convene Sancroft, St. Pauls in London, is quick to highlight some of this season’s must-try dishes on the UK menu. “The five-spice and ginger chili-glazed chicken has quickly become a seasonal favorite,” says Dabrowski. “Guests love the balance of sweet ginger glaze with tender chicken, fluffy jasmine rice, and crisp spring vegetables. Many have commented that it’s ‘comforting yet light’ and a dish they’d happily have again.”

The roasted pumpkin salad has been a standout choice on the Fall-Winter Menu (Autumn-Winter across the pond). “The hearty mix of rocket, kale, beluga lentils, and fava beans is perfectly balanced by the sweetness of the pumpkin and the crunch of the crust,” says Dabrowski. The coriander vinaigrette dressing ties the hearty greens and legumes together with a fresh, vibrant finish. The veteran chef describes the salad as a dish that “feels both wholesome and satisfying.”

Dessert can often include a compromise, or stalemate, for anyone who avoids dairy. Guests to Convene are in for a sweet surprise with the plant-based banoffee pie pudding, which is vegan and doesn’t include gluten in its ingredients. Layers of rich banana and toffee flavors are complemented by a creamy plant-based base made from lentil protein and coconut, satisfying a sweet tooth without compromise. “Clients have described it as ‘a perfect balance of sweet and light’ and often mention they can’t believe it’s vegan,” says Dabrowski.

To round out the chef selections, the executive head chef praises the Siam beef steak salad for its vibrant flavors and refreshing balance. “Tender beef pairs with crispy rice noodles, creating a wonderful texture contrast, while the Thai basil, carrots, and napa cabbage keep it light and colorful,” says Dabrowski. “Guests especially love the bold tamarind–chilli–lime dressing.”

Cohesive balance: A biryani’s pursuit of the perfect flavor equilibrium

Convene's sunchoke and carrot biryani, developed by Executive Chef Michael Redding, is a delight to see and to taste.

Executive Chef Michael Reddin at Convene One Boston Place in Boston's Financial District explains that the sunchoke and carrot biryani was crafted to deliver a harmonious and deeply satisfying experience. Drawing inspiration from South Asian cuisine, this biryani incorporates traditional basmati rice and is layered with the sunchoke and carrot vegetables. The brilliance of this biryani lies in its thoughtfully selected complementary flavors, each component working in concert to elevate the dish's overall impact.

At the core of the biryani's appeal are the robust sunchokes and sweet carrots. These root vegetables are not merely supporting ingredients; they are stars in their own right. The sunchokes offer an earthy, slightly nutty flavor and a firm, almost potato-like consistency, while the carrots provide a natural sweetness. Together, they create a wonderfully varied mouthfeel.

The cilantro-mint chutney brings a bright flavor that pairs well with the complex yet comforting blend of aromatic South Asian spices. A key element is the accompanying coconut yogurt sauce, which serves as a counterpoint to the robust spices. The culmination of these balanced ingredients is a dish that achieves a cohesive and delightful equilibrium.

“A coconut yogurt sauce brightens the rich spices, while the robust sunchokes and carrots contribute significant textural depth,” Reddin explains. The chef also cites its warmth and heartiness for providing a comforting and satiating experience, particularly suitable for colder seasons: “The dish is enriched with complementary flavors that enhance its vitality.”

A vegan masterpiece: eggplant transforms into a center-of-plate craveable dish

Convene 30 Hudson Yards Executive Chef calls the espelette-spiced eggplant with cauliflower pilaf a perfect comfort dish for plant-based eaters and beyond.

Executive Chef Darnell Lane at Convene 30 Hudson Yards in New York City selected one of his favorite vegetable creations, the espelette-spiced eggplant with cauliflower pilaf. “This dish is a perfect illustration of how plant-based cuisine can be both deeply satisfying and dynamically flavorful,” says Lane.

The dish achieves this intricate balance beautifully. The eggplant is cooked slowly with shallots, garlic, and herbs until it reaches a rich tenderness that provides a hearty, protein-like substance. This is perfectly complemented by the cauliflower rice, which gets a surprising touch of sweetness and freshness from the addition of raisins and a subtle spice. The dish is then complemented with chermoula, a North African sauce made with fresh herbs and spices like paprika and cumin. The interplay of textures—the creamy eggplant against the slight crunch of the cauliflower paif—is what truly makes this dish memorable.

Lane's philosophy centers on selecting vegetables that can hold up to complex flavors. "Whenever I think of creating a balanced vegan dish, I always think of vegetables that can absorb other flavors easily, flavors that can hold sweet, salty, heat,” says Lane. “Having bites of crunch through the dish creates texture that plays with your mind. Something fun and exciting when eating will always be undefeated in my eyes."

It’s a compelling, craveable meal that leaves guests feeling satisfied but never weighed down. As Lane explains, "This might be one of the best dishes you can have without having to worry about feeling heavy after eating.”

Convene offers the perfect dish for your next event

At Convene, our exceptional cuisine begins with a highly collaborative, season-first approach. This process intentionally integrates global influences and cultural references—a philosophy clearly reflected in the innovative plates created by our chefs across the U.S. and U.K. You can explore the full range of flexible menu options at any of our locations across nine major cities.

Ready to plan your event? Our dedicated team of event planning experts is available to help you customize dishes and full menus to meet specific dietary needs and perfectly suit your unique hosting goals. Explore the Convene Fall-Winter menu and offerings, including benefits for our WorkPlace members.