Happy Hour at Home With Chef Michael Reed of Poppy + Rose

We recently teamed up with our friends at Los Angeles Magazine to present a virtual Happy Hour dinner party with Mountain Valley Culinary Ambassador Chef Michael Reed of Poppy + Rose at his home in Los Angeles. Chef Reed shared a few of his favorite recipes highlighting one of our favorite ingredients: PEACHES! 

Watch the full Happy Hour HERE and get a peek at the recipes featuring Mountain Valley White Peach Sparkling Water below. 

Peach Mint Mezcal Spritzer 


  • 3 oz Mountain Valley White Peach Sparkling Water 
  • 2.5 oz mezcal 
  • 1 each peach (thinly sliced) 
  • 2 oz Poppy + Rose house-made peach jam 
  • 1/2 oz lime juice 
  • 3 ashes aromatic bitter 
  • Fresh mint leaves


  • Muddle mint leaves, peach, peach jam, lime juice with mezcal in a cocktail shaker.
  • Shake with ice and strain into a glass with ice, top with Mountain Valley Spring White Peach Sparkling Water.
  • Garnish with fresh mint and peach. 


Peach Glazed Grilled Heritage Berkshire Pork Chop + Shelling Bean with Bitter Greens Salad, Summer Peaches, Fennel, Red Onion, Humboldt Fog  



  • 4 pork chops 
  • 4 cups Mountain Valley White Peach Sparkling Water 
  • 1/4 cup salt (I use kosher salt - dissolves easily) 
  • 2 tablespoons brown sugar 
  • 3 cloves garlic, smashed 
  • 1/2 tsp whole peppercorns 
  • 3 rosemary sprigs 


  • Combine brine ingredients in a container large enough to let pork chops submerge in brine 
  • solution completely. Swirl around to let salt dissolve. Submerge the pork chops. Cover and let 
  • them sit in fridge for 30 minutes to 2 hours. 
  • *Note: Remove the pork chops. Discard the brine. Rinse and pat the pork chops dry with a paper towel (very important!) 
  • Suggested cooking: Grill the pork chops to the temperature of your liking. If you don’t have a grill, broiling or pan searing is an option. 

Peach Glaze 


  • 1 cup fresh peaches (sliced + peeled) 
  • 1 tablespoon butter 
  • 1/2 cup Mountain Valley Spring White Peach Sparkling Water 
  • 1/2 cup peach jam 
  • 2 tablespoon brown sugar 
  • 1 tablespoon lemon juice 


  • Heat the butter in a large sauté pan over medium heat. Add peaches and brown sugar cook 
  • over high heat, letting the butter brown and toast the peaches. Deglaze with Mountain Valley 
  • Spring White Peach Sparkling Water. Add peach jam and lemon juice.
  • Let cook down till peach are tender. Remove from pan and blend on high speed. 

 Shelling Beans 


  • 3 quarts of very lightly salted water 
  • 1 pound mixed shelling beans of butter beans, cannellini beans, cranberry beans, shucked (can 
  • used dry bean or can beans) 
  • Optional: a bay leaf, or a few branches of thyme 
  • 2 each lemon 
  • Extra virgin olive oil 
  • 3 oz lemon vinaigrette 
  • 1/2 red onion (small diced) 
  • 1/8 cup oregano (chopped) 
  • 1/8 cup chives 
  • 1/8 cup parsley 


  • In a large covered saucepan, add beans and bring the water to a boil.
  • Reduce heat to low simmer add the beans and any of the optional herbs.
  • Boil and cook for 20-35 minutes with the lid ajar, until the beans are tender. Be careful not to overcook them, and note that you may need to add more water while they’re cooking.
  • Drain the beans and let cool to room temp, then toss while warm with vinaigrette, olive oil, lemon juice and zest, herbs, salt and pepper. 
  • Note: Use your favorite vinaigrette (about 1/4 cup, 60 ml) and perhaps include a chopped shallot to mix with the warm beans. A handful of fresh herbs is delightful but wait until the beans are cool to add them so they don’t lose their oomph.
  • Enjoy them often tossed with good summer tomatoes and lots of fresh basil, or basil vinaigrette. 

Bitter Greens Salad 


  • 1 each radicchio (leaves separated, and coarsely chopped) 
  • 2 each Belgian endive (leaves separated + coarsely chopped if large) 
  • 1 bunch mustard green (trimmed + torn into bite-size pieces) 
  • 2 each frisée (trimmed + torn into bite-size pieces) 
  • 1 box wild baby arugula 
  • 2 each yellow peach (thinly sliced) 
  • 1 each fennel (thinly sliced) 
  • 1/2 each medium red onion (thinly sliced) 
  • 1/4 cup fresh mint (torn if large) 
  • 1/4 cup fresh basil (torn if large) 
  • 1/4 cup fresh Italian flat leaf parsley (picked) 
  • 3 oz Humboldt Fog cheese 
  • 3 oz lemon vinaigrette 


  • Toss together greens, fennel, and red onion. Drizzle with vinaigrette, season with salt and black pepper.
  • Add peach, herbs, and cheese.
  • Toss and serve
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