Our demonstration dinner at Dry Creek Peach is definitely an annual highlight – this will be our seventh year in the orchard. Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience. Chef John is creating an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu:
• Sampler Plate: Watermelon and Peaches with Chile Salt, Fresh Figs, Pt. Reyes Blue with Local Honey, Speck.
• Fresh Shellfish Salad with Peaches and Fennel
• Mexican Braised Pork Shoulder Tacos with Nectarine Salsa and all the Accompaniments
• Peach Crisp with Almond Streusel and Sour cream Ice Cream
We’ll enjoy our sumptuous peach dinner with wines from the Dry Creek Valley.
For more details, please visit www.relishculinary.com or call 877-759-1004.
John Ash visits and shares his culinary insights and wisdom of “Seafood Watch,” an educational initiative for sustainable seafood by the Monterey Bay Aquarium. Come learn how to make wise choices about the seafood you purchase, and taste some new and delicious ways to enjoy it.
Fisherman Mike Svedise, owner of Santa Rosa Seafood will present a fresh, whole troll-caught Bodega Bay King Salmon, and a line-caught Point Reyes Halibut. Chef Mei Ibach, SRJC Culinary Instructor and the Windsor High School Culinary Arts Academy, will prepare the fish and share her recipes.