I was the guest chef at the Purple Room Palm Springs for their Foodie Tuesday event.The event sold out with a full house and 115 covers that night. I made a three course meal. 1) Cinderella pumpkin, Delicata & Kabocha squash soup with whipped creme fraiche, fried sage leaves and homemade flatbread croutons. 2) Osso Buco braised with Porcini mushroom sauce, served over turnip and married with pumpkin ravioli and Bechamel sauce. 3) Upside down pumpkin pear cake with toasted pecans and homemade vanilla gelato.