Menu Focus: Peaches

Capture summer flavor for a few more weeks with fragrant, juicy peaches served grilled, roasted or raw.

-- Restaurants and Institutions, 9/1/2008

Try these recipes from R&I:
Brioche French Toast with Peaches and Mascarpone

California Stuffed Chicken Breast

Caramel Peach Sauce

Chicken in a Fruit Sauce

SPLENDA® Double Crust Peach Cobbler

Fresh-Peach-and-Prosecco Sauce

Grilled Peach Melba

Grilled Pork Chop with a Spicy Peach BBQ Sauce

Peach Ginger Upsidedown Cake

Capture summer flavor for a few more weeks with fragrant, juicy peaches served grilled, roasted or raw.

Atlanta

Dogwood: Smoked short ribs, sweet-potato pancakes, grilled peaches, spicy peach marmalade

Chicago

Bin 36: Braised pork cheeks, sweet-corn polenta cake, roasted peaches, mizuna greens, natural pork jus

Multiple Locations

IHOP: Georgia Peach Praline Streusel pancakes
Red Robin: Peachy Keen Splash (lemonade, peach syrup, lemon-lime soda, diced peaches)

Philadelphia

World Cafe Live: Pork chops with white-peach salsa

Rohnert Park, Calif.

Sonoma State University: Peach Passion smoothie (peaches, pineapples, fat-free yogurt)

Santa Ana, Calif.

Tangata: Grilled-peach salad with pickled shallots, goat cheese, baby arugula and grapefruit vinaigrette (shown)

York, Maine

York Hospital: South Beach Roast Chicken with Peach Chutney

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Blogs

Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
December 17, 2008
Touch Your Customers, Build Your Brand
In tough times like we are seeing today, it is more important than ever to consider branding as a source of competitive advantage. Brandin......
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Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
November 24, 2008
Restaurants Matter
Restaurants matter. To the macro-economy, to a local neighborhood economy, and to the micro-economy of just one customer making one purcha......
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Videos

Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture