Chef Wayne Smith

 Began working in professional cooking at age 15

Has served as a chef at restaurants in California, Hawaii and Colorado

Philosophies: Life is too short to not experience new things - including

food - whenever you can; life is too long to eat the same thing day in and day out.

Has lived and worked in western Colorado (Grand Junction) for 14 years;

previously owed Grits Restaurant, which served only Colorado-grown wines and used

almost-exclusively local produce whenever possible.

Teaches culinary arts at Mesa State College.

Recipes
Chef Wayne is a true peach fan. Colorado is one of the nation's largest
peach-producing states, and all the peaches grown in Colorado are grown in and
around Grand Junction. As such, the recipes he'd like to suggest include the
following.

Today's Recipe - and it's FANTASTIC!!

 Peach Semifreddo Croissant Sandwiches

recipe courtesy of Chef Wayne Smith

1 cup + 4 tablespoons granulated sugar
1/3 cup water
4 egg whites
½ teaspoon cream of tartar
2 ripe Palisade peaches
2 tablespoons Jack and Jenny peach brandy
2 cups heavy cream
8 small croissants
white chocolate shavings
toasted pine nuts

1. In a small, heavy saucepan, stir together 1 cup of the sugar and the water. Heat, stirring constantly, until the sugar dissolves and the syrup is boiling. Turn the heat down to the lowest setting. Beat the egg whites until foamy, add the cream of tartar and beat to soft peaks. Gradually beat in 2 tablespoons of the sugar and beat to stiff peaks. Increase the heat and boil the syrup until a candy thermometer registers 248°F to 250°F. Immediately transfer the syrup to a heatproof glass measuring pitcher. Beat the syrup into the whites in a steady stream, avoiding the beaters. Beat at medium speed until cool.

2. Chop one of the peaches into medium-sized pieces and puree the other one with the remaining 2 tablespoons of sugar and the peach brandy. Combine the peaches and set aside.

3. Whip the cream to soft peaks. Fold the meringue into the peach mixture, incorporating 1/3 of the meringue at a time. Fold the whipped cream into the mixture then place it in the freezer until it is partially set, but can still be spooned out, 2 to 3 hours. (If the semifreddo becomes too firm, leave it out for 10-15 minutes before serving.)

4. Slice the croissants in half crosswise and toast them lightly in a toaster or under a broiler. Layout the croissant bottoms on a platter and place a scoop of semifreddo on each. Sprinkle white chocolate shavings and pine nuts over the semifreddo and cover with the croissant tops. Serve immediately.

Makes 8 servings

I was the recipe tester and I can't wait to tell you all about it!!