Do y’all remember those cases upon cases of Palisade peaches that Elli kept getting this summer? We told her to STOP hoarding peaches (“They don’t last forever, Elli!”), but they were just too delicious. She could not help herself. And the peaches continued to arrive.
Luckily, Chef Adam had a solution: JAM. “When I was younger, my family grew fruit in orchards, under the hot Damascus sun, similar to that of Palisade, CO. Every year, my mother and her friend Mariam Dardoush would make jam in the traditional Syrian manner. They would place muslin cloth on the cooked jam in wide, shallow pots and place them on our balcony to sit in the sun for a couple of days and dehydrate. The jam would reduce in quantity but grow in flavor.”
However, there IS a different between Syria and Colorado. “Unfortunately, I can’t leave my jam outside due to health issues and Colorado’s wildlife. I have personally seen bears outside my restaurant and home, and I’m sure they would love a sweet treat. Luckily, the convection oven does the trick.”
Chef Adam’s slow roasted jam made with Palisade peaches is heavenly, and thanks to Elli’s impulse gathering, we have plenty! Our bartender Lindsey created our Peach Cobbler cocktail using jam and cinnamon sugar on the rim, and it’s wonderful with our potato flour dinner rolls. The jam will also be a featured recipe in an upcoming Vail Valley cookbook, due to be published in the coming months (we’ll keep you posted).
Because of all this excess jam (and other delicious goods — Chef’s been busy!), we’ve created the Blue Plate Pantry. We will be offering Blue Plate jam, hot sauce, taqueria pickles and black BBQ sauce to take home. Stop by the restaurant to pick up a jar today!
Don’t forget to make your reservation for our special Christmas (see menu) & New Year’s Eve (see menu) dinners! Spaces are filling up quickly, and you won’t want to miss what Chef & Elli have in store 😉