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DEL REY, Calif. (AP) - Teetering at the top of a ladder, Stuart Brioza plucked a huge bruised peach destined for the ground and decided to save it.
With it's creamy, succulent flesh, the fruit deserved to be savored, he decided, perhaps sauteed in butter and served with a fontina cheese fondue.
"It wasn't worth throwing on the ground," Brioza said, biting into the peach and then tossing it down to a colleague from Rubicon, the upscale San Francisco restaurant where he works as executive chef.
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