Culinary Highlights & Features – August 2025

Executive Chef Douglas Jones | Aerlume, Seattle

Aerlume’s menu is rooted in the flavors of the Pacific Northwest, shaped by the seasons and a commitment to working directly with local farmers and producers. With sweeping views of Elliott Bay and a focus on bright, ingredient-driven dishes, Aerlume brings together everything we love about dining in this region – quality, connection, and a sense of place.

Among the Fire & Vine restaurants, Aerlume leans into a lighter, more produce-forward approach, while still embracing the same dedication to hospitality and excellence that guests know from our sister properties, El Gaucho and AQUA.

This month, we’re celebrating Eastern Washington peaches, a seasonal highlight that brings a floral fragrance, sweetness and vivid flavor to our summer menu. We source our peaches directly from trusted Washington growers, ensuring they arrive ripe, juicy, and full of flavor.

Executive Chef Douglas Jones shares a favorite seasonal dessert: a gluten-free peach cobbler that keeps the fruit front and center. The peaches are sliced with care (paring knife is recommended), skins left on for added color and texture, folded into a simple batter. The result? A dish that’s comforting and nostalgic but elevated in all the right ways.

At Aerlume, dishes like this remind us why we love cooking with the seasons – letting the natural beauty of our local ingredients shine through in every bite.

Gluten-Free Peach Cobbler Recipe

Serves 5

Ingredients

For the cobbler base:

  • 4 oz unsalted butter, melted
  • 1 cup gluten-free all-purpose flour (we use Cup4Cup)
  • 1 tsp baking powder
  • 1/2 tsp coarse kosher salt
  • 1 cup whole milk

For the peach filling:

  • 1 lb ripe Eastern Washington peaches (about 3), sliced into 6–8 pieces each
  • 0.4 cup granulated sugar
  • 1/8 tsp ground cinnamon
  • 1/2 tsp vanilla paste

Instructions

  1. Prepare the peaches:
 In a mixing bowl, combine sliced peaches with 0.4 cup sugar, cinnamon, and vanilla paste. Stir gently and set aside to macerate while preparing the batter.
  2. Make the batter:
 In another bowl, whisk together the melted butter, gluten-free flour, baking powder, and salt until smooth. Slowly whisk in the milk and sugar until fully incorporated. Gently fold in the macerated peaches.
  3. Assemble:
 Butter and lightly flour five 10 oz oven-safe dishes (gluten-free or regular flour works here). Divide the batter evenly between the dishes.
  4. Top with sliced peaches:
 Arrange a few additional peach slices on top of each cobbler, placing the thicker slices toward the edges to create a natural dome—perfect for holding a scoop of ice cream later. Pour any remaining juice from the macerated peaches over the top.
  5. Bake:
 Bake at 350°F for 20 minutes. Rotate the dishes and bake for another 10–15 minutes, or until a cake tester comes out clean.
  6. Serve:
 Let cool for 5–10 minutes. Top with your favorite ice cream or whipped cream and serve warm.