Last season, Chef Eric Tucker of Millennium prepared the Spring Princess Peach Pie (above) and the Nectarine and Peanut Tempeh Satay (below). Photos courtesy of Millennium.

 

Peach season has arrived, and that reminds us of our 2018 story about how East Bay chefs Eric Tucker, Phil Gelb, Romney Steele, and Tina Ferguson-Riffe like to prepare their hand-picked organic peaches from Masumoto Family Farm.

Gelb says, “The first cases of spring lady peaches and rose diamond nectarines have arrived from the Masumoto Family Farm, and this Friday night is the first peach menu on the underground restaurant series.” Gelb’s popular peach-themed all vegan dinners tend to sell out quickly. Tickets: $40. Info: here

This year, Millennium Executive Chef Tucker says he’s working on a dish of steamed buns filled with five spice yuba, grilled peach, peach hoisin, and peach cabbage kimchee, as well as a grilled nectarine salad with bitter greens, green nectarine achar, and a chunky chaat-dusted tapioca chicharrón. If you come for brunch, you may find a broiled peach tartine with housemade sourdough bread, herb almond ricotta, and rosemary “honey.” Info: here