Hipster boys wearing daisy dukes, BBQs in Laurelhurst Park, stained fingertips from berry picking, movies in the park. All signs that it’s summer in Portland.
Another sign that is synonymous with summer is the abundance of fresh stone fruit, particularly peaches so ripe they have to be eaten over a trash can or sink. To many, this is the perfect dessert. It’s hard to argue the deliciousness of a ripe, juicy peach and even harder, as a chef, to compete with the nostalgia that comes with eating a peach in this manner.
Obviously, it’s a stretch to claim something so rustic to be “perfect” and when one claims something to be perfect, it’s my natural inclination to think of how it can be improved. So let’s analyze the experience of eating a juicy peach over a trash can.
First, there’s the awkward hunched-over stance, akin to shot-gunning a beer. Next, there’s the skin. No one cares for the skin and it offers nothing, so wouldn’t the peach be better if it were pealed? A juicy peach is far too messy. The fate of humanity could have drastically been altered had Tim McGrawshared in my experience with peach stains. Last, I can’t imagine that someone with the fervor for a ripe peach, would approach their initial bite with calm and restraint. I feel many have miscalculated their first bite and bitten into the pit. In closing, would one that feels biting into a ripe peach over a trash can is the perfect dessert, still have the same love for a peach that has been peeled, cut, and eaten while sitting in a chair? If they’re lucky, maybe it’d even be cut onto a cute plate.
We’re currently using peaches in two applications for our final dessert. We peel and cut them into small pieces then slightly dry in the dehydrator and also freeze dry. The freeze dried peaches are ground into “crunchy bits” and the more traditionally dried peaches have a slightly chewy texture but still burst like a fresh peach. It’s all served with crushed tofu, lemon verbena, and frozen lemon meringue. I find it to be quite delicious and fun.
It’s hard to believe we’ve been open 2.5 months now. I’m proud of our progress and excited for the continuous growth of Berlu.
Tickets for October are now available through Tock.
As always, we’re incredibly grateful for your support and would love to have you join us during the last days of summer.