Peaches in Paradise – Dry Creek Peach and Produce

Posted on   July 24,2019   By John and Linda Compisi

Sometimes the wait is worth it! After years of missing the relatively few opportunities each year to experience the 30 different peach varieties grown in this iconic Sonoma County orchard, we scored a very special Relish Culinary Adventures event this past weekend at Dry Creek Peach and Produce Farm.

We and about 22 other people from as far away as Manhattan, New York and Hawaii converged on this small, unassuming property in the Dry Creek Valley. The Dry Creek Peach Farm is less than 20 acres and is surrounded by hundreds of acres of vineyards.

Upon arrival, around 10:30 am, we were presented with delicious Peach Bellinis made with fresh peaches picked and mottled in front of our eyes and some Prosecco.  Refreshing, slightly sweet and a perfect start to our morning. We were welcomed by Relish owner/founder Donna del Rey and Brian Sullivan owner, with his wife Gayle, of Dry Creek Peach, this decades old orchard.

After a brief introduction of what was to transpire, Brian took us on a walk through his orchard with our Bellinis in hand. He explained that these trees produce fruit over about a four-month period from early June until late September, obviously depending upon the weather. In the Spring after fruit set, Sullivan’s crew drops about 90% of the sets to assure the remaining 10% are larger, tastier and healthy. The team touches every branch and twig of about 1,000 trees in the orchard at least 3 times a year. 

With 30 varieties ripening at 2-week intervals the Sullivans are picking all through the Summer (Memorial Day until after Labor Day). Their team immediately sorts the peaches by size (small, medium and large) and quality (3-1 with 3s going to bakeries and a distiller, 2s to bakeries and 1s for retail and consumer sales.

After the orchard tour the group returned to the area where four prep tables had been set up by the Relish team. Under the guidance of Chef Jack Herron of Hidden Pond Farm (more about Chef Herron later), each prep table with 5 or 6 people participated in a different part of our lunch preparation. One prepped the salad dressing and some peaches for grilling, one prepared the lettuce and made the salsa that would be served on the Arctic Char main course, one helped Chef Jack prep the Baked Ricotta and the Summer Vegetables and the last helped with the Grilled Bread and Burrata with peaches and the Peach Trifle. All prepared with peaches picked that morning! From the amount of laughter and smiles it was clear that all participants, as well as the staff, were enjoying themselves.

Ms. del Rey, took a moment during the prep to introduce Oded Shakked, owner and winemaker for Longboard Vineyards, the purveyor of the delightful Sauvignon Blanc and Rosé to be served with lunch. Shakked was a winemaker at J Vineyards for 18 years. He told us he fell in love with northern Sonoma County in the late 1980’s and in his words, “I felt roots growing from the bottom of my feet.”

After our prep work, we all took seats in the orchard at a beautifully set table. Although the sun was hot, the experience was cool! The table was already set with the Longboard 2019 Sauvignon Blanc and the Grilled Rustic Bread with Peaches, Prosciutto, Olive Oil, Saba and Sea Salt! A lot of oohs and aahs from the guests. Amazing, like being in Heaven.

The Relish staff began by serving the delicious Green Salad with Grilled Peaches, Baked Ricotta, Candied Pistachios (a revelation) and Pear Cider Vinaigrette (the vinegar was homemade by Chef Jack). Truly colorful and quite delicious!

Next up for our ‘culinary adventure’ was the Grilled Arctic Char with Grilled Peach Salsa, Quinoa Tabouleh and Grilled Summer Vegetables. The Char, from the Trout family, was pink, moist and flaky. With the salsa topping this dish was just plain peachalicious!

The coup de grâce was a classic Peach Trifle previously assembled by the guests with Chiffon Cake from the local Costeaux Bakery, whipped cream and, of course, fresh hand-picked peaches! Coup de grâce indeed! To die for.

After we cheered Jack, Donna and Brian we said our goodbyes to our new friends (No clean-up for us. 😊) and ventured out to the farm stand to consider the Bellini mix, jars of peach jam and other delights for purchase. We did not leave empty-handed!

If you haven’t experienced a Relish Culinary Adventures you should check out their website and see which upcoming classes might pique your interest.  We are more than happy we did.

Follow Bites, Flights and Sights on Social Media twitter, Facebook,  Instagram or LinkedIn to stay up to date!

About Dry Creek Peach:  Located in the heart of the Dry Creek Valley of Healdsburg in Sonoma County, California and surrounded by world-renown vineyards, it is the only remaining fruit farm in the valley and the only dedicated, certified organic peach farm in the county. The farm takes advantage of the mineral-rich soil fed by Dry Creek and Winter Creek and the ideal Mediterranean growing climate. For over 100 years it has been producing high quality fruits and produce. Brian Sullivan and Gayle Okumura Sullivan have owned and stewarded the farm since 2000. Please call to confirm farm stand status, 707-433-8121.

About Relish Culinary Adventures: Relish Culinary Adventures stands out as the only culinary program that brings together talented chefs and fabulous cuisine at a variety of captivating rural locations, including the beautiful Relish Culinary Center, to create one-of-a-kind authentic cooking classes, culinary tours and catering services. Based in Healdsburg, California, in the heart of the Sonoma County wine country, Relish offers culinary events on a wide range of topics from wine country cuisine to ethnic specialties, DIY canning to children’s cooking workshops, cheese making to wild mushroom foraging. 14 Matheson Street Healdsburg, CA 95448   707.431.9999

About Chef Jack Herron: He has owned and operated (4 years) – Hidden Pond Farm in Santa Rosa for 4 years. They grow/raise vegetables, grains, livestock (Pigs/Goats), for provisioning local restaurants such as Valette and Charlie Palmer’s Dry Creek Kitchen (where he had been Executive Sous Jack refers to himself as a Soil Keeper!

About Longboard Vineyards: Longboard Vineyards was established in 1998 by Oded Shakked.  A walking melting pot, Oded was born in Israel and has lived and worked (and surfed) on four continents. The tasting room and winery are located at 5 Fitch Street in Healdsburg, California 95448
(707) 433 3473