Colin Moody, CEC, PC II, Executive Chef, The Club at Pasadera
With “both eye and flavor appeal in equal measure,” Colin Moody, CEC, PC II, Executive Chef, The Club at Pasadera (Monterey, Calif.), says his says his drunken summer stone fruits recipe is an easy choice for all types of members.
“It’s a wonderful summer offering that pleases both heavy and lighter eaters,” he says.
The citrus-spiked olive oil plays perfectly with the drunken peaches and plums, he notes, and creates a nice balance with the rich, creamy burrata and crispy prosciutto. And the balsamic vinegar cuts through it all.
“We [Chefs] all inspire each other,” Moody says. “What I most love is when a dish inspires another Chef to push her or himself to another level.”
Drunken Summer Stone Fruits With Burrata
Click here for the full recipe.
