It’s that time again…Texas peaches are in season! Executive Chef Robbie Nowlin at Zinc Bistro & Bar takes our Texas-grown peaches, brushes them with olive oil, seasons them with salt & pepper, and onto the grill they go!
This sweet and savory combination works well on an open flame; the fire caramelizes all that sugar. Be sure to flip’em on the skin side for a light char as well. Arrange on a large plate, family style, with balsamic and whipped cream with more black pepper! A sizzling summertime treat with fresh peaches from local harvests. Enjoy 🙂