My Itinerary:


Peach Carpaccio, goat cheese mousse, basil granita and poke sauce
Courtesy of Avant-Garde Catering


  • Two ripe peaches, sliced thin
  • 1 tbs. extra virgin olive oil
  • Pinch salt
  • Pinch pepper

Goat cheese mousse

  • 1 cp. Goat cheese
  • 1/2 cp. Heavy cream

Basil granita

  • 2 bunches Fresh basil
  • 3 cps. water
  • 1 cp. agave
  • Poke sauce
  • 1/4 cp. rice wine vinegar
  • 1/4 cp. low sodium soy sauce
  • 1 tbs. chili la-yu oil
  • 1 tsp. Siracha sauce

For the goat cheese mousse -
In the bowl of your stand mixer, beat the goat cheese until light and fluffy with the whisk attachment. Add the heavy cream to the mixer, and continue to beat until mixture reaches a smooth consistency, reserve for plating.

For the poke sauce -
Mix together all ingredients in a bowl, reserve for plating.

For the basil granita -
Bring a medium pot of water to a boil. Pick all the basil leaf away from the stems. Once the water comes to a rolling boil, blanch the basil for twenty seconds - remove and place in ice water right away to stop the cooking. In a blender, blend blanched basil with the water and agave until completely liquid. Pour into a wide, shallow container and place in freezer overnight. The next day, use a fork to shred the ice, reserve in the freezer for plating.

To plate -
Use a large white rectangle plate. Start by shingling peach slices a 1/4 inch in from the edge of the plate, finishing at the other side of the plate. Sprinkle with salt and pepper, then drizzle with the olive oil. At the right side of the peaches, pipe three stars of goat cheese mousse. Next, on the left side of the peaches, drizzle the poke sauce making sure to get some on each slice. Down the middle of the peaches, spoon in the basil granita and garnish with fresh Thyme. Serve with a glass of Paso Robles Roussanne, and sit back, relax and enjoy!

Suggested Wine Pairing - Roussanne from Paso Robles!