No matter what the outside thermometer says, the calendar is announcing the first day of fall Sunday.

Fall menus full of freshly-harvested apples, squash and pork are already on the minds of some local cooks, including Galveston Country Club chef Gustavo Vega.

Vega’s take on fall food will be a focal point of Trick or 

Treat, Galveston Island Meals on Wheels’ new fall fundraising dinner, on Oct. 11 at the Galveston Country Club.

“For the past few years, I’ve thought that having a fall dinner with some of the traditional foods that make it seem like a new season would be a great way to bring together some of our Meals on Wheels supporters,” event chair Mary Viegas said.

Roast pork loin with raspberry chipotle glaze, hot apple cobbler and hard cider bring the autumn flavors to the buffet table, which also will feature braised beef tips and broiled shrimp.

“Dienst Distributing is providing the hard cider from Angry Orchard,” Viegas said. “It’s a really crisp fall drink that is perfect with pork.”

Angry Orchard Hard Cider, which contains about 5 percent alcohol, has been popular in the Boston area but until recently was not available nationally.

In keeping with its October scheduling, the dinner has a Halloween theme.

“It’s going to be more casual and fun than a typical fundraising dinner,” Viegas said.

Before and after dinner, guests will have the opportunity to bid on silent auction items, including a 10-day stay at the Waterman Supetar Resort on Brac Island in Croatia, donated by former Galvestonians Diane and Marion Duzich.

“We also have a fun raffle planned for a beautiful Halloween quilt,” Viegas said.

“Everyone who purchases a raffle entry gets a “tick-or-treat bag with a puzzle piece. One lucky person will have the piece that completes the Halloween puzzle we’re displaying, and by completing the puzzle, they win the quilt.”

Meals on Wheels is on a treasure hunt of its own, looking for more volunteers to deliver lunch to seniors or other home-bound individuals unable to cook for themselves.

“We’re feeding about 100 people each day, and if we had a few more volunteers, we could set up additional routes to make sure all our recipients get their meals more efficiently,” Viegas said.

Galveston Island Meals on Wheels provides nutritious lunches that are often the only hot meal of the day for many of their recipients, regardless of ability to pay.

“We have quite a few who can contribute only a little to the cost of their meal, but if we’ve screened them and they need our help, we’ll make sure they’re fed.”

The fall dinner is one of Galveston Island Meals on Wheels’ primary ways of raising funds to provide meals and coordinate volunteers.

Raspberry-chipotle Glazed Pork Loin


  • 6 pounds center-cut pork loin
  • 1 teaspoon coarsely chopped rosemary
  • 1⁄2 teaspoon fresh chopped garlic
  • 1⁄2 teaspoon salt


  • 2 teaspoons olive oil
  • 1 large shallot, minced
  • 2 large jalapeños, seeded and diced
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon chipotle adobo sauce
  • 12 ounces fresh raspberries
  • 1⁄2 cup white balsamic vinegar
  • 2 cups vegetable stock
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon white sugar
  • 1⁄2 teaspoon brown sugar
  • Preheat oven to 400 degrees. Rub pork with rosemary, garlic and salt and cook until meat thermometer registers 145 degrees, approximately one hour.

While meat is cooking, heat olive oil in a 4-quart sauce pan over medium heat. stir in jalapeños and shallots and cook until tender. Mix I garlic and chipotle adobo sauce and bring to boil. Stir in raspberries and cook for 2 minutes. Stir in the vinegar, salt, vegetable stock and sugars and simmer until sauce thickens. 

When meat is cooked, pour glaze over the pork loin and return to oven for five minutes.

(SOURCE: Recipe courtesy of Chef Gustavo Vega)

Very Easy Apple Cobbler


  • 1 cup sugar
  • 1⁄2 cup softened butter
  • 1 cup self-rising flour
  • 1 cup milk
  • 15-ounce can apple pie filling (or other fruit filling)

Preheat oven to 350 degrees. Cream together butter and sugar. Mix in flour and milk until smooth.

Pour into a greased 1-quart baking dish or 9-inch square pan. Pour pie filling on top.

Bake 25-30 minutes until golden brown. Serve topped with ice cream.

(SOURCE: Recipe courtesy of Chef Gustavo Vega)


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