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Peachy Keen at The Old Village Post House

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Photo courtesy of The Peach Truck
Photo courtesy of The Peach Truck

The Old Village Post House recently hosted their annual Peachy Keen dinner, and at the four-course meal (paired with wines selected by beverage manager Tony Norton) the peach was approached with a whole new attitude. Standbys like peach cobbler or peach mango salsa were nowhere in sight. Instead, guests sipped Prosecco and tested hors d’oeurves such as green peach shrimp ceviche with cilantro lime marinade, crab cakes with peach “chow chow,” and quarter sized cuts of delicious smoked summer sausage, topped with peach mustarda, all from charming table settings adorned with ripe peaches and fresh, fragrant blossoms.

Norton gave a thoughtful introduction on the wine, explaining to the guests how each was chosen and paired; the Donferriero Albariño served with a chilled peach soup and scallops because of the influence of the salty sea breeze on the terraced vineyards of Spain’s Northwest Coast. A German Riesling “Trocken” that was crisp and surprisingly dry paired with grilled peaches wrapped in prosciutto with goat cheese. And lastly, with the pan-seared duck, a California Zinfandel that had been described as having inexplicable tones of “peach yogurt.” While the grilled peaches were phenomenal, it was the creativity of the chilled peach soup, which sous chef Tim Pettit created using peppercorns, thyme, simple syrup, steeped peach cores and crème fresh, that was the standout dish of the evening.

As the night wound down, South Carolina farmer Kenneth Bledsoe of Big Smile Peaches, who supplied the ingredient of honor, talked a bit about the nature of peach farming and what makes the South Carolina peach so special. After all, although Georgia is the proverbial peach state, South Carolina out produces their crop almost three to one, and there is ongoing debate as to whose peach is the best. But wherever the crowd’s loyalties were, there was one undisputed consensus: a fresh cooked peach is one sweet thing.

Peachy Keen Dinner Menu

Hors d’Oeuvres

Smoked Summer Sausage with a peach mustarda
Green Peach Shrimp Ceviche with cilantro lime marinade
Post House Crab cake with peach “chow chow”
Bianca Vigna Prosecco NV Italy

First Course

Chilled Peach Soup with sautéed scallops, pickled peaches and shaved radish
Doferriero Albariño, Rias Baixas, Spain 2011

 Second Course

Prosciutto Wrapped Grilled Peach with goat cheese, micro basil and peach vinaigrette
Hermann Donnhoff Estate Riesling Trocken, Nahe, Germany 2012

Third Course

Pan Seared Duck Breast with peach and black pepper agra dulce, okra, and dirty duck rice
Quivera Zinfandel, Dry Creek Valley, Sonoma, CA 2009

Dessert

Peach Clafoutis with peach ice cream and toasted almonds
Coffee and Tea Service