If you follow our posts, you may have realised by now that we enjoy the creativity and inventiveness of harvesting and processing our own food. Peach Palm Miso was borne out of a fusion of an Asian preservation technique with a farm grown ingredient. I would like to give a special Thank-you to Julian Obererlacher of Itz’ana, Placencia for his resourcefulness in using our Peach Palm Miso as an ingredient in his menu.
Another Thanks to Enrico Cordenons for providing us with the Itz’ana Menu as follows:
WEDNESDAY 17 FEBRUARY, 2016
Sweet/spicy soup of Belizean vegetables with masa
King Estate Pinot Gris 2013 (USA – Oregon)
Poblano pepper stuffed with arugula, lentils, Caves Branch ricotta and parmesan
Zolo Malbec 2014 (Argentina – Agrelo Valley)
Snook, Casa Mascia Peach palm miso glaze, coco yam puree, grilled zucchini Itz’ana garden chinese greens
Crimson Fetzer Pinot Noir 2012 (USA – Napa Valley)
Banana loaf, chocolate, peanut cream, belizean rum caramel, purple basil
Mayan hot chocolate or Local Rum (Belize Punta Gorda/Placencia)
It is inspiring to see a preference and a confident boldness in using local ingredients.
We have Peach Palm Miso for sale within the country. Please check out The Apothecary for more information.