During the Palisade Peach Festival, 23 restaurants are partnering with Palisade peach growers to feature the best in fresh and local peach cuisine. Local restaurants across the valley will feature a special - a drink, appetizer, main dish, salad or dessert - unique to their location. Try them all!
The Palisade peach fare will be featured at various locations throughout Palisade, Clifton and Grand Junction. Bin 707, 626 on Rood, and Dos Hombres in Clifton are three of the restaurants that will feature Palisade peach inspired recipes. Peach Napoleon dessert is a 626 on Rood specialty. Peach Salsa and Peach Margaritas at Dos Hombres are just a few of the delicious peach recipes to indulge your taste buds.
Bin 707, in downtown Grand Junction, will feature Palisade peaches in their dish: Smoked Radish, Marinated Beets and Peaches. Executive Chef, Josh Niernberg, shared the fresh summer recipe with us.
Smoked Radish, Marinated Beets and Peaches From Bin 707 Foodbar
By Executive Chef Josh Niernberg
For GJVCB/ Palisade Peach Fest
With High Country Orchards
This is a composed vegetable dish. Not quite a salad, not quite an entree. We treat it as a sharing plate or appetizer at Bin 707 Foodbar. It is a beautiful dish and it really showcases some of the best produce available throughout Colorado every summer. I have listed our sources for each item, but please feel free to substitute.
Makes 4-6
Ingredients:
- 3-4 Ripe Peaches (High Country Orchards)
- 3-4 Blaine's Tomatoes and Farm Baby Beets (Mixed Colors)
- 8 nice big fat fresh radishes
- Pea Shoots (Blaine's)
- Sunflower Sprouts
- 1/3 cup shelled Fresh English Peas
- ½ lb. “First Snow” Cheese from Jumpin' Good Goat Dairy
- A few Baby Arugula and flat leaf Parsley leaves
- 1 bunch Green Grapes halved lengthwise
- ¼ cup Puffed Barley (we flash fry pearled barley to crisp it, you could use puffed like a cereal grain)
- ½ cup “Barn Owl White” from Mesa Park Vineyards (or a similar Riesling based CO White blend)
- ¼ cup fresh pink Grapefruit Juice
- Domesticity Sourced Extra Virgin Olive Oil
- Sugar, Salt, Pepper and Smoked Paprika
For the Radish Prep
Wash radishes and pat dry. In a mixing bowl, drizzle EVOO over the radishes and lightly season with sugar salt and pepper. We set up a smoker on the stove, but recommend using an outdoor grill or smoker to smoke the radishes. Additionally, the radishes are cooked by this process so steam really helps. We use a small stainless container with water arranged in the middle of oak smoking chips to both steam and smoke the radishes. Smoke the radishes for 30-40 minutes or until tender. Let Cool.
For the Beet Prep
Wash radishes and pat dry. In a mixing bowl, drizzle EVOO over the radishes and lightly season with sugar salt and pepper. Roast the beets covered tightly with foil in a 300 degree oven for approx. 1 hour or until tender. Let cool, peel then cut into equal sized rectangular blocks roughly 1cm x 1cm x 2cm.
For the Peach Prep
Wash and dry Peaches thoroughly to remove the fuzz. Slice peaches in roughly 1 cm equally thick wedges
For the marinade
Mix the Wine and Juice. Add the peaches, then the beets. Refrigerate overnight or until ready to use.
To plate:
Begin by arranging 5-6 beets and 5-6 peach slices on the base of a plate in 2 linear rows. Alternate the beets and peaches with all the peach pieces facing the same direction.
Using a Benriner turning slicer (http://www.chefswarehouse.co.za/blog/?tag=beriner) or similar tool, Slice the radish into a continuous ribbon. Arrange the ribbons of 2 radishes atop the already arranged beets and peaches.
In a salad bowl, combine herb leaves, and sprouts. Toss with EVOO. Delicately place over the radishes in a linear pattern. Sprinkle with S&P and Smoked paprika.
“Sprinkle” grape halves, peas, and barley over the entire “composition”
Finish with a thin slice of First Snow offset towards the end of the plate, drizzle with EVOO and Serve.
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