Dining out: Peach is king these days in area restaurant kitchens

Everything is coming up peaches.

With the Palisade peach harvest in full bloom, restaurants are grabbing bushels while the grabbing is good. Menus around the Grand Valley are flush with peach creations, from appetizers and salads to desserts.

“Everybody is a peach expert around here,” said Mike Bridge, Rockslide Brewery’s general manager, which serves peach-inspired dishes through the Palisade peach season.

There’s no fooling the Grand Valley crowd. If it’s not a Palisade peach, people know it, Bridge said.

Carol Zadrozny of Z’s Orchards, who definitely knows her way around the orchard and the kitchen, raves about the peach bread pudding at Wine Country Inn.

“I tried some of that pudding last night, and I thought I was going to die,” Zadrozny said fondly.

What she’s referring to is one of the specials on the menu at the Tapestry Lounge at the Inn. The peach bread pudding is served with warm caramel sauce, Prosecco peach schnapps and ice cream for $8.

Another seasonal treat on the menu is a pulled-pork sandwich with peach barbecue sauce for $10.

But don’t wait too long. Most restaurants insist on the fresh stuff, and serve the peach dishes only during the harvest season.

Here are some other spots highlighting the low-hanging fruit:

Gelato Junction, which won a grand prize in a special commercial category at the recent Palisade Peach Festival, serves a homemade scoop for $3.50. If you can’t help yourself, a triple scoop of peach gelato is $6.75.

Rockslide Brewery’s peach salad, spring mix greens, grilled chicken with peaches and peach vinaigrette is $9.95. Another is pork tenderloin with chipotle peach sauce for $13.95.

626 on Rood serves a plate of saut&233;ed shrimp and grilled peaches with an ancho lime sauce for $26. And the piece de resistance is the Napolean: house-made vanilla waters layered with peaches and peach custard with mint and hibiscus sauce, $12.

Among the favorites at the Red Rose Caf&233; in Palisade, according to owner Tom Casabona, are the chicken almandine with peach brandy and the 14-ounce center-cut pork chop with peach chipotle barbecue sauce and peach salsa, both $18.

At Dos Hombres in Clifton you’ll find peach jalapeno salsa on your table from Pear Blossom Farms and it will complement anything you happen to order.

The signature dessert at Dos Hombres is tres leche cake with peaches and whipped cream. Pan tres leche is the divine Spanish creation infused with three kinds of milk and cream.

Running a close second is peach sopapillas.

Spreading the love around, Dos Hombres makes peachy daiquiris, margaritas, mojitos and martinis. The desserts and adult beverages are all under $6.

“Anything with peaches is really, really popular,” said Annie Stout, the kitchen manager.

The Winery’s chef Jim Keith came up with a unique offering that showcases fruit and wine: three slices of grilled lemon pound cake topped with homemade peach Riesling preserves, cinnamon whipped cream and candied nuts. The large portion is $11.95.

“We’re blessed with great weather, wine and fruit,” Keith said.

When stone fruit season is over, Keith plans to continue the theme and segue into other late season fruit, such as apples ... paired with Grand Valley wine, of course.

For a list of restaurants that are partners with Palisade orchards and offer specialties of the season, go to http://www.palisadepeachfest.com/restaurants-peach.html.

STAYING UP ALL NIGHT: Four Winds Coffee & Tea, 1235 Bookcliff Ave., on first floor of the Christ Center, is hosting a reopening event Friday, Aug. 27.

At 9 p.m., they’ll give away 100 free coffee coupons; at 10 p.m., a drawing for 10 winners of coffee for year; at 10:10 p.m., a drawing for a 40-inch HD LCD TV with surround-sound.

Throughout the day musicians and performers will be on hand.

Western Slope American Idol auditions winner, Shea Bramer, will perform from 7–9 p.m.

Four Winds Coffee & Tea is a locally owned shop that supports college student ministries.

ANOTHER SCHOOL LUNCH: Students can grab a slice of pie, cookie and soda for $4.50 at Pablo’s Pizza, 319 Main St., from 10:40 a.m. to 2 p.m.

Even overgrown (college) students are eligible.

Double the pizza serving for $6.50.

QUOTE: “A hotdog at the ballpark is better than steak and the Ritz.” — Humphrey Bogart

Send tips and ideas to Tess.Furey@gj sentinel.com.


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