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The Western Slope is known for its Palisade peaches. But the area also favors lavender, vineyards and wild sage. Josh Niernberg is the executive chef at Bin 707 Foodbar in downtown Grand Junction, where nearly half of the ingredients he uses in his restaurants are from the Western Slope. He’s a frequent advocate for chefs and restaurants outside the Denver metro. Here is Niernberg’s recipe for a perfect Palisade peach cobbler.
Don't like bourbon? This recipe works equally as well using either a Rosé, such as Colterris' Canterris and Coral wines, or a sour beer, such as Odell Brewing's Friek, as substitutions. Ingredients ![]() Yields six, 1-cup cobblers Batter
Peach Cobbler Filling
Method
Pro Tip: Serve cobbler "À La Mode" with favorite ice cream. Bin 707 Foodbar uses their house made Olathe Sweet Corn Ice Cream. |
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