Peach Cuisine

By: Tim Ciesco Email
By: Tim Ciesco Email

When you think peaches, you probably think pies, ice cream, and cobblers. But many at the Palisade Peach Festival are showing there's more to the peach than just desserts.

The Palisade Peach Fest is in full swing, with thousands of visitors coming from near and far to celebrate the town's most famous crop. What they've found -- a completely new peachy perspective.

"What I've learned, first of all, is there are a hundred ways to prepare peaches," said Sandie Cooper, a board member of the Palisade Chamber of Commerce.

During a recipe competition Saturday morning, peach lovers were treated to peach jams and peach cakes as well as peach quiche, peach chili, and even peach sushi.

"Well certainly the peach sushi was a little odd but actually it was pretty good," said Eric Hansen, a Peach Fest visitor.

And the creations didn't stop there. Chefs from around the Grand Valley were invited to share their own peachy concoctions at Riverbend Park.

"We did a pancetta wrapped peach with basil leaf and balsamic vinegar," said Thomas Casabona, owner and chef of The Red Rose in Palisade. "Then we did an original recipe, chicken almondine a la Palisade."

"I am going to make chicken with peaches and peppers," said Holly Garcia, a chef with DMT catering.

"Yesterday we had a vanilla peach pork," said Cooper.

They say with a little imagination, and a love of peaches, the possibilities are endless.

"Peaches are a great, great accent to savory foods," said Garcia. "It's wonderful with pork, it's wonderful with chicken, and even some beef."

"You have to be a little creative," said Casabona. "You can do so much with peaches."

"It's just really amazing how these chefs can take something you just think of as a peach or a dessert and make something that is really satisfying," said Cooper.

The Palisade Peach Festival continues Sunday with the farmer's market and orchard tours.

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