Dinner at Nathan’s

When a classically trained chef/baker/chocolatier invites you to dinner at his place, just say yes.  It’s that simple. Nathan Miller hosted a little soiree and I did not leave hungry.  There was food for nibbling, lots of wine, beer, brie, bread, cheese and charcuterie.  Then Nathan’s roommate made some proscuitto goat cheese flatbread.

Nathan had started a meat sauce with onions, peppers, carrots, and tomatoes that he let simmer for a while before serving us.

Pasta with a chunky sauce that brought my taste buds back to living in Spain with my host mom.  She made a sauce like this.  Nathan topped our bowls with celery, fresh herbs, spinach, olive oil, salt, and pepper.  Homemade goodness.

Now, we all know Nathan is the mastermind baker for The Tasterie Truck and owner/chocolatier of Nathan Miller Chocolate.  That means dessert was bound to be good.

He started to make a dry caramel sauce, which apparently is made more quickly than traditional caramel.  I’ve never made caramel sauce, so I saddled up next to the chef for a little Q&A while he worked.

There’s definitely butter in caramel sauce.

Grapefruit topped with vanilla ice cream, graham crackers, and caramel sauce. Yes please, and Thank You!

 

 

Bourbon Peach Sorbet

Peaches. I just love them. I wait for them all year until they are local, ripe, delicious, juicy, sweet, velvety, irresistible… I guess I should say I long for them all year and then eat as many as possible until they are out of season. Then I wait and wait and wait..

Well, it’s that time of year: peach season! PEACH SEASON! I am thrilled! I was consumed by the thought of peaches today after Nathan Miller, the esteemed chef/baker/chocolatier from The Tasterie Truck, asked some friends if they had any requests for desserts with local Colorado peaches.  It had me thinking of peaches all day, and on a near-100 degree day, I had Bourbon Peach Sorbet on my mind when I came home from work.

It’s super easy if you have a Vitamix. You can make sorbet in less than one minute with fresh, seasonal fruits and add as little sugar as you’d like.  I like that.

I added a peach (pit removed, of course), 1/4 cup Maker’s Mark, 1/2 tsp homemade vanilla extract, 1 TB agave nectar, and 2 cups of ice to the Vitamix. Then, with the lid on and the tamper in place, steadily turn it up to 10, then high, tamping it along the way.  It will form 4 golfball size domes when it is done. Turn it off, and serve.
This sorbet was an ice-cold velvety peach delight.  And, there was just enough bourbon for the flavor to come out without overpowering it and making it taste like a whisky cocktail.  It has inspired me to do more with peaches this weekend, and has me eager to taste Nathan’s creations for The Tasterie Truck.  Visit their Facebook page to find out where they are and what they’re serving.  I’m known to be a fan of the whoopie pie.
© Copyright A Bolder Table