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t’s the simple touches that give The Pickled Peach in downtown Davidson its familiar feel — the hand raised in greeting or the recipe that hints of a favorite family dish. “As people, we’re built to be in relationship with one another,” says Jennifer Jentz, who owns the restaurant with husband Travis. “It’s just foundational to who we are. Food is a way to have a relationship with each other.”
a constant. The spreads on all sandwiches will change with the season and with the availability of fresh ingredients. Glutenfree and vegetarian options, as well as homemade cookies and cakes are also offered. Right now, the namesake house-made pickled peaches show up on a ham sandwich with Brie on challah, adding a hint of tangy sweetness from the apple cider vinegar, white wine, honey and spices. Much of the menu comes from Jennifer’s vision, as she considers how each fresh ingredient will pair with others. She recalls her mother opening cupboards and pulling together tasty meals when others might have found no inspiration. “I learned a lot from her, and I kept going with it,” she recalls. “I have a pretty big passion for it. I just love cooking. I love food. I love cooking for people.”
The Pickled Peach offers handcrafted food, served in the cozy indoor space on South Main Street or outside on the expansive patio.
Fried green tomato, Neuske’s applewood smoked bacon and butter lettuce on cornbread are a favorite.
Jennifer and Travis Jentz, owners of The Pickled Peach in Davidson.
Serving a vision The food on which The Pickled Peach’s relationships will be built lays a solid foundation. The restaurant offers handcrafted food, served in the cozy indoor space on South Main Street or outside on the expansive patio. Sandwiches, soups and salads feature meats roasted in-house and vegetables grown by local farmers. The Pickled Peach continues to expand its local and organic supplier network, which currently includes Grateful Growers Farm, Eastern Carolina Organics, Barbee Farms and Big Oak Farm. The menu of 8 to 10 sandwiches will vary, with turkey and roast beef providing
45 lake norman currents | May 2014 | www.lncurrents.com