Peach Party

The 17th Annual Peach Party took place on Friday, July 20 at the Old Town Clovis Farmers Market.  The crowd was huge and the weather cooperated, staying under the 100 degree mark!  Wawona Frozen Foods, the event sponsor, brought family and staff to the event and served nearly 10,000 samples of frozen peaches and peach popsicles–a great taste treat to cool off with!

The morning of July 18, Victoria Rose Restaurant was the location for Great Day’s morning television program with Clayton Clark, KMPH/26.  Clayton got to sample several dishes as Nathan Lewis Copeland, chef/owner, was making decisions about his “peach” menu for the Peach Party.  Starting off with a peach & watermelon smoothie, grilled peaches with Devonshire cream, peach and carrot cream soup, and “man pops” – chunks of bacon in a peach and balsamic glaze served with grilled sliced peaches.

A great crowd, mild summer weather, lots of good things to sample and eat!  Thank you Wawona Frozen Foods for a terrific summer treat of the sweetness of Peaches!  Wawona Frozen Foods served up a record number of samples!  Everyone likes our new layout for our commodity parties at the intersection of 4th and Pollasky . . . it helps all of our vendors to have the greatest exposure and great circulation for people moving through the entire Farmers Market.

Thank you Mel Mason for great country music that took place at the 3rd and Pollasky Avenue venue.  Good sounds for everyone to enjoy!

Our food vendors took the theme to a new level . . . . peach tamales by Casa de Tamales, Peaches and Cream Soaps from Black Sheep Soaps & Creams, a wonderful peach pizza by Mattie’s Pizza, peach cobbler was served at Scoops, Soups & More and on the street we had peach shaved ice, peach ice cream!  It was all about the peach!

A big thank you to the chefs from the Institute of Technology Culinary Academy, Christian Romeo and Jason Desmond took turns performing food demonstrations to the delight of the crowd.  Christian’s peach crepes were mouth-watering and Jason served up a cobbler with crumb topping and chicken with peach glaze.  Here is Christian’s peach crepe recipe:

Peach Crepes

Crepe Batter

2 Large eggs

1 Cup Flour

1 ½ Cup Milk

1Tbsp Oil or melted butter

2 pinches salt

1Tsp Vanilla

Pinch sugar

Sauce

4 Tbsp Butter

20 fine sliced peaches

½ Cup Caramel

4 Tbsp Rum

Chantilly Cream

1 Cup Cream

5 Tbsp Powdered Sugar

1 Tsp Vanilla

Fresh mint to garnish

Fruit Sorbet

4 Cups Water

3 Cups Sugar

1 Cup Corn Syrup

5 Cups Peaches

 

Put all batter ingredients in a blender and blend till smooth.

Let the batter rest for 15 minutes before making crepes.

Place cream, powdered sugar and vanilla in a bowl. Whisk to hard peaks and place in refrigerator. Place water, sugar and corn syrup in a pot until it melt. Add peaches and cook for 5 min.  Place mixture in blender and blend until smooth. Then Place in ice cream maker.

Heat a 10” non-stick skillet over a medium heat and spray with pan spray or add ½ teaspoon vegetable oil. Pour approximately 2oz of the crepes batter into the skillet and swirl the pan to distribute the batter in a very thin crepe.

Cook for 1 min and place peach slices on top. Pour batter on top of peach and cook for 1 min then flip and cook for 2 min. Takes crepes out and place on a plate.

Add 1 tablespoon of butter and 2 tablespoons of caramel to a skillet over medium heat. Place crepes inside the sauce. Add rum and flambé. Serve with Chantilly cream and mint.

Christian L. Romeo, Chef Instructor

Institute of Technology

Clovis, CA 93612

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