From the Blog

Classic French Mussels

Mussels Gratin

Grilled Shrimp + Basil Pesto


Peaches & Cream

Recipe provided by Austin Personal Chef: Carlos Crusco



  1. Pre-heat grill to high and clean grill grates clean.
  2. Add 3 milks plus liquor to a bowl. Whisk together until combined. Chill very cold in freezer for 30 minutes.
  3. Lightly oil the grill. Clean and cut peaches in half, then remove the stones.
  4. Season each half with some butter or oil and sprinkle some sugar on top.
  5. Grill peaches until grill mark show (3-4 minutes). Remove from the grill and set aside.
  6. Plate one half (or two halves) in a bowl. Ladle some of the tres leches cream around the edges.
  7. Garnish with mint. Enjoy!