updated 10/06/2011 AT 2:00 PM ET
•originally published 10/07/2011 AT 7:00 AM ET
As the leaves change color, and the temperatures drop, the chef is preparing a special, seasonal meal inspired by the Hudson Valley on Oct. 15 in Milbrook, N.Y.
“The beauty of Millbrook reminds me of a European winery,” Sosa tells PEOPLE. “The inspiration behind the menu is to create a meal pulling from the accumulations of my travels and taking the aesthetic of the vineyard, the beauty of the wine and infusing them with my food.”
Sosa will cook a tasting menu – it’s $125 per person – in association with Bull & Buddha restaurant. Among his offerings: curried apple soup and duck pastrami with cherry confit to start.
The three-course meal will also feature spiced pumpkin pie soup; slow-roasted salmon with charred eggplant and sweet and sour cherry; and pork belly with old-fashioned mustard, apple and ginger chutney.
“I want to create the ultimate transporting experience,” Sosa tells PEOPLE of the meal, which will take place at the Millbrook Winery from noon-4 p.m.
And as Top Chef revs up for season 9, Top Chef: Texas, on Nov. 2, Sosa reflects back on his time on the show.
“Top Chef was a life-changing experience – especially All-Stars,” he says. “Competing against chefs like Richard Blais and Mike Isabella pushed me creativity and challenged me to dig deep and search for something pure.”