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Daily Dish

Elberta peach tasting menu at Craft until early September

By Betty HallockDeputy Food Editor 
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Pastry chef Catherine Schimenti and chef Matt Accarrino (the two on the left) at Craft in Century City have a lot of Elberta peaches on their hands -- and their menus. They participated in farmer Mas Masumoto’s adopt-a-peach-tree program this year and harvested hundreds of pounds of peaches this month.

An Elberta peach tasting menu is available now through early September: peach and corn fritters with smoked maple syrup; hamachi with pickled jalapeno and peach; peach ‘tea’ and peach ‘Newton’; wild arugula with pork belly, 25-year balsamic and pickled peach (pictured right); a pasta dish of duck confit and peach ‘pyramids’; roasted foie gras with peaches and wildflower honey; Grimaud Farms guinea hen and peach crepe; Heritage pork loin and shoulder with Madeira, roasted peaches and summer truffle jus; Quenby Hall Stilton with peaches; peach soda with peach consomme, peach gelato and Harry’s berries; peach tatin with basil ice cream; and housemade white chocolates.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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