In this week's Chef and Tell interview, I chat with Jonah Munson, chef of the Walnut Room, a restaurant and bar that's popular for its pizzas. Munson, who makes his own dough, also bakes desserts, a skill he learned at an early age, when he started baking cakes from scratch, forgoing the boxed cakes, he says, because they were too expensive to buy. "From what I remember, it was way better than a box cake, and good enough that I figured I'd make baking my hobby," Munson told me.
In his spare time, he bakes pies, too, including this peach pie that he recently created at home with his daughter Abigail. "I love peach pies, and we made the dough from scratch from my favorite Betty Crocker cookbook," says Munson, who shares the recipe -- photos included -- on the following page. Palisade peaches are perfect for this recipe and available at markets and fruit stands across the Front Range.
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