1.   At Bistro Viola in Berkeley, Mark Zeitouni cleverly pairs pumpkin with sage, goat cheese and toasted pecans in a stunning omelet.

2.   Add the chopped apple, celeriac and toasted pecans, tossing gently to coat.

3.   Crumble blue cheese and toast pecans.

4.   He renamed one of his favorite end-zone starters Southern Cheering Cheese, a mixture of gorgonzola and cream cheese with seasonings and toasted pecans.

5.   One was a few spoonfuls of marvelous sweet potato soup with spiced creme fraiche and toasted pecans, served in a petite cup sitting in a big bowl.

6.   Toast the pecans, if you like.

7.   Top with whipped cream, and garnish with brickle or toasted pecans.