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Don't miss the Plimoth's zucchini bread appetizer

Order It: The Plimoth’s Garden Zucchini Bread

When zucchini took over the garden, the Plimoth put the vegetable to good use. 


Like most gardeners, the Plimoth has an overabundance of zucchini. And that’s a wonderful thing because it means there are many more servings to come of the restaurant’s zucchini bread appetizer.

Chef tournant David Almaraz dreamed up the dish while chef-owner Peter Ryan was traveling. Almaraz, who has been with the Plimoth for about a year, was looking to the restaurant’s garden for inspiration when he came across the prolific squash and herbs. “Over the phone I kept saying ‘make sure it’s not too sweet,’ ” Ryan recalls. Almaraz began working on a savory zucchini bread and after a few attempts, he nailed it.


And that’s the key to this starter: It’s not dessert-like. Instead the quick bread’s flavor is toned down but still nutmeg-y, and it’s topped with warm farmer’s cheese, roasted patty pans, squash blossoms, and a tangle of fresh herbs. The final touch is a sprinkling of powder made from ground, dehydrated leeks.

This is a dish that tastes of the garden’s bounty as well as the changing seasons. And it’ll only last as long as there’s still zucchini in the garden.

2335 28th Ave., 303-297-1215

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