At Restaurant Eve, guests receive the freshest fruits and vegetables handpicked each day from Chef Armstrong’s 2,000 square foot garden behind the restaurant. Full of bounty from six various basils, to a wide variety of herbs such as green grey santolina, night jasmine, good king Henry, lemon grass, and fruits and vegetables like cauliflower, kale, collard greens, blueberries and peaches.
Eamonn, the youngest Armstrong, spends the summer with his father in the kitchen in charge of harvesting the fruit that will be used on one of the seasonal menu favorites that includes an unusual combination : pickled peaches-“I pick them, cut them, and pickle them in vinegar, sugar and spices- my dad says it’s the the perfect balance of sweet & sour.”
The peaches are added to Armstrong’s take on the traditional Italian bread salad panzanella, Maine Halibut with Pickled Peach “Panzanella”. The dish is finished with sautéed ciabatta tossed in olive oil, and micro & African blue basil, also from the garden.
Pastry Chef Joshua Jarvis adds the pickled peaches on one of his dessert’s, Tahitian Vanilla Semifreddo.
Be sure to pick up Chef Cathal Armstrong’s fantastic cookbook My Irish Table: Recipes from the Homeland and Restaurant Eve available now.