TRG Craves...Peaches

From cobblers to sorbets and cocktails to salads, fresh peaches abound on menus throughout the Southeast as chefs make the most of their in-season flavor. Able to be made into the sweetest desserts and serve as the perfect complement to savory dishes, it’s no surprise that this fruit steals the summer spotlight. Keeping reading for details on some of our favorite peachy plates.

Oak Steakhouse – Burden Creek Dairy goat cheesecake on a graham cracker crust served with fresh local peaches and a strawberry gastrique.

Miller Union - peach glazed Georgia quail with farro and summer vegetable salad

Abattoir - veal sweetbreads with peaches and sweet onions

Bacchanalia – Summerland Farm peach cobbler with chamomile ice milk and roasted peaches

Floataway Café – house-made honeyed peach sorbet

Quinones at Bacchanalia – foie gras terrine with Georgia peaches and almonds

Village Tavern – ruby red fruit punch with Absolut ruby red vodka, peach schnapps and fresh fruit juices

Herons – seared foie gras with toasted oats, almonds, peach marmalade, brioche and ginger-rooibos tea

4^th & Swift  - Arugula and Grilled Peach Salad with toasted pistachios, pickled red onions, Greek feta and Banyuls dressing

MARKET – Poached Georgia peach dessert with Champagne sabayon and pistachio ice cream

FLIP – Peach sweet tea with Firefly sweet tea vodka, peach schnapps, sour and Sprite

Chef Evelyn Paul - Turkey meatballs with peach chipotle barbecue sauce

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[JaniceWatson30]

freelance writer