Sub-Zero Wolf With Bourbon Peach Glacé

Former Atlanta Mayor Sam Massell, along with other city and county officials, were on hand to commemorate the ribbon cutting of the new Sub-Zero/Wolf Appliance showroom located on the second floor of the Terminus building on Thursday afternoon.
The expansive showcase area with its sprawling floor-to-ceiling windows was built to display the latest Sub-Zero and Wolf products to provide architects, designers and consumers an opportunity to view and interact with the products. The showroom which officially opens to the public on May 14th is equipped with a live demonstration kitchen as well as a large common area where guests can relax and enjoy the space.
Sub-Zero, Inc., is the leading manufacturer of American-made luxury refrigeration, freezers and wine storage units, while Wolf Appliance, Inc. is the nation’s premier maker of ranges, ovens, cook tops, and grills. The 11,000-square-foot installation joins the list of other Sub-Zero and Wolf showroom spaces in New York and Chicago.
In addition to a tour of the sparkling $4 million facility, two corporate chefs were on hand preparing dishes for dazzled guests. Chef Will Ratley, who normally works in the Orlando area, prepared fontina lavender mashed potatoes with blackened day boat scallops garnished with a roasted corn pico de gallo plated an “overnight tomato” (which according to Chef Ratley can ONLY be made in a Wolf oven) and an apple cider gastrique. Chef George Laudun, who will serve as the Executive chef of the new Atlanta showroom, served Charleston-style grits topped with thinly sliced sweet-pepper-marinated venison and pork tenderloin and topped with a bourbon peach sauce and a fresh sage leaf.
Both tastings were stunning examples of the range of cooking techniques that can be accomplished with the equipment on hand in this new facility. While both chefs worked diligently to ensure the food was hot and beautifully presented, they took a few minutes to chat with me about their methods and recipes: the scallops were lightly coated in Cajun spices before being seared, the mashed potatoes were infused with lavender blossoms, the incredibly rich grits were simmered with heavy cream and the peach bourbon sauce was made by flambéing the peaches in bourbon and adding beef demi-glacé to make a thick gravy.
Bourbon Peach Glacé
1 tablespoon butter
1 small onion, diced
1 cup dried peaches, chopped
½ cup bourbon
¼ cup granulated sugar
¾ cup veal demi-glacé
1 bay leaf
Soak dried peaches in warm water (just to cover) overnight. Melt butter in a medium saucepan over medium heat and sauté the onion for 2-3 minutes until translucent. Add peaches, soaking water and sugar, and then cook until the sugar is dissolved and the water is evaporated.
Remove the pan from the heat and add the bourbon. Place pan back on heat, turn flame up to high and ignite the bourbon while swirling pan to burn off alcohol. Add demi-glacé and bay leaf, bringing to a boil and simmering for 15 minutes over medium heat or until liquid is reduced by half. Adjust the flavor with salt and pepper. Use as a chunky marmalade or puree and serve over grilled meat.
Join Chef George Laudun for an evening of food and fun with a side-dish of information at one of the monthly Wolf product demonstration and learn to cook with power, finesse, and surprising ease. Click Here for event details or to register.