Simply Summer: Stone Fruit

One of the great joys of California summers is biting into a perfectly ripe nectarine and feeling the rush of sweet tangy juice delight your taste buds. These fruits are magnificent on their own but our Chef Gracie wants to help you take them to the next level by creating dishes that utilize their texture, taste, and beauty to elevate other humble ingredients. 

Class will start with a tasting of all the ripe stone fruit we can get our hands on! Students will then learn to sear nectarines, caramelizing their natural sugars, imbuing a light smokiness - then toss them into a beautiful, herb-forward salad. A tangy, spicy peach barbeque sauce perfectly complements a rack of dry-rubbed pork ribs. And for dessert, a stunning plum almond cake with an incredibly unique cream. Heard of noyaux? They’re the kernels found within the pits of stonefruit, which have an almond-like fragrance. We’ll crack open our nectarine pits, and unlock the secrets of this special ingredient!

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Snack: Stone Fruit Tasting with Fresh Cheese and Toasted Nuts 

Seared Nectarine and Burrata Panzanella - Preserved Lemon and Shallot Vinaigrette, Mint, Fennel, Mustard Greens  

Crispy Dry Rubbed Pork Ribs with Peach Chili Barbeque Sauce 

Fregola and Apricot Tabbouleh, Pickled Dried Cherries, Parsley, Meyer Lemon

Plum Almond Cake with Noyaux Cream

*Menu subject to change based on seasonal availability

Allergens: Dairy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Gracie here.

Review our registration and cancellation policies here.