In getting ready for tonight's dinner at Aldea, we put the ideas and then dishes through some dry runs. The dessert course of peaches and cream has taken a lot of attention. The biggest hurdle has been bringing the juicy nature of a wonderfully ripe peach to the table. In this earlier version we combined our microwave cornbread with a peach-caramel custard and our toasted marshmallow ice cream. We added a bit of our coconut buttermilk puree to add a complimentary sour note to the dish.
The overall dish works, but it does not sing delicious. So the idea of peaches in cream is being rebuilt. The elements were tasty, but they need that extra something to take the dish to the next level. We are looking forward to delivering that juicy peach tonight.
Years Past
