Chef Gus Stieffenhofer-Brandson says that when it comes to a fat B.C. peach, there are 鈥渆ndless possibilities鈥� for a fruit that signifies summer.

Maybe a salad? 鈥淭hey play so nicely together with nice blackcurrant leaf oil and maybe some rose vinegar and crunchy salt and some fresh shiso (Japanese mint) and basil,鈥� said Stieffenhofer-Brandson, who has earned a Michelin star for Published on Main in Vancouver, regularly listed among Canada鈥檚 best restaurants.

Perhaps peaches on top of crispy focaccia paired with whipped ricotta, or roast peaches with seared foie gras? And peach desserts never disappoint, said Stieffenhofer-Brandson, as he described blending plump poached peaches with almond cream and rose granita, in a 鈥渞eally lovely combination.鈥�

But not this year.

Stieffenhofer-Brandson and other top chefs in B.C. who pride themselves on seasonal and local fare are working without some of their favourite summer ingredients after the province鈥檚 stone fruit harvest was almost wiped out by a January cold snap.

Others, such as Matt Gostelow, head chef at The Acorn, an acclaimed Vancouver vegetarian restaurant, preserved some of last year鈥檚 stone fruit crop.

He said stone fruit from the Okanagan had been a staple on The Acorn鈥檚 menu every year, and it was 鈥渄evastating鈥� to hear of the cold snap鈥檚 impact.

鈥淟uckily, we have some preserved apricots we canned ourselves at their peak last summer that are currently on our menu. However, with none coming in this year, we are treating them like gold.鈥�

In spring, the B.C. Fruit Growers鈥� Association predicted a 90 per cent loss for peaches, apricots, nectarines and plums, while the B.C. Cherry Association predicted harvests would be 鈥渄ramatically reduced.鈥�

Summerland, B.C., fruit farmer Sukhdeep Brar, who has 100 acres of cherry and peach trees in the Okanagan region of the B.C. Interior, said there would be 鈥渘o single peach鈥� coming out of B.C. farms this year.

鈥淭his year is going to be really, really tough to get B.C.-grown stone fruit, and there鈥檚 nothing else that we can do now,鈥� said Brar, who is vice-president of the fruit growers association.

Their absence is being felt on grocery shelves and menus across the province.

Chef Rob Feenie, who recently took over the kitchen at Le Crocodile in downtown Vancouver, said that whenever he bites into a peach or nectarine, his thoughts turn to childhood visits to the Okanagan, where his aunt owned a cherry orchard.

His mother would hoard peaches, nectarines, apricots and plums.

Feenie said the ruined harvest this year meant he would find ways to adapt.

One of Le Crocodile鈥檚 dishes is kobujime hamachi, a fish dish that usually features stone fruit, as well as white soy, yuzu, chili and celery ice.

鈥淚 can put strawberries with it. I could put grapefruit with it. I can put oranges with it,鈥� said Feenie.

鈥淔or me, I will just be a little bit more creative in the fruit that I put with it, right? So doesn鈥檛 have to be stone fruit.鈥�

Feenie said he doesn鈥檛 change his menu quickly, so he needs to work 鈥渁 little more carefully 鈥� with what鈥檚 happening.鈥�

Stieffenhofer-Brandson noted that weather is a 鈥渂ig driver鈥� of what the menu looks like at Published on Main.

鈥淲e miss having peaches and plums and nectarines and all those beautiful things that kind of mark the entrance of summer,鈥� he said.

He said he doesn鈥檛 like to force anything and will lean into whatever ingredients are available instead.

鈥淲e鈥檙e sad we don鈥檛 have peaches right now, but it鈥檚 just the fact of the matter that climate change is affecting us and our growing season here, and it鈥檚 just something we need to be dynamic (about), to be able to work around,鈥� said Stieffenhofer-Brandson.

鈥淲e never plan a menu without knowing what ingredients we鈥檙e gonna have and we鈥檙e very inspired by the ingredients. So, we cook within the seasons, and if something鈥檚 not available, we just use something else.鈥�

For example, Stieffenhofer-Brandson said there have been 鈥渂eautiful squash鈥� with a variety of zucchini coming from local farms, as well as strawberries and tomatoes.

鈥淲e鈥檙e using quite a bit of fava beans and English peas, and we were using a lot of local green asparagus. We kind of play within the seasons for sure and we just celebrate the things that we have that are available,鈥� he said.

He also pointed out the 鈥渋ncredible morel season鈥� this year, with the harvest of the wild mushrooms going strong and likely to last until August.

鈥淚 think it鈥檚 just a matter of being flexible, dynamic, and being able to accommodate what Mother Nature gives us,鈥� Stieffenhofer-Brandson said.

Just a few blocks away on Main Street, Gostelow said his team was constantly bouncing ideas off each other and will likely pivot their menu due to the lack of stone fruit, canned apricots notwithstanding.

鈥淥ne way we will adapt is to focus on vegetables with natural sweetness and look at how we can exploit those flavours in a unique way,鈥� he said.

鈥淲e have used onions in caramel sauce, carrots in ice cream, parsnips in pannacotta and corn in creme br没l茅es.

鈥淭here might not be anything better than a perfectly ripe peach from Klippers Organics (an Okanagan farm), but one thing we have discovered by committing ourselves to a locavore food system is we are constantly finding creative ways to use what is grown around us.鈥�

On a sunny Canada Day afternoon, chef Roger Ma from the Boulevard Kitchen and Oyster Bar in downtown Vancouver was preparing a new signature summer dish 鈥� Loong Kong chicken, cooked over charcoal after soaking in a sauce for 24 hours, deboned and served with local morels and English peas.

A chef for more than 20 years at different high-end restaurants in North America, Ma said he was feeling the absence of B.C.鈥檚 iconic summertime stone fruit this year.

鈥淚t鈥檚 definitely going to affect what we cook with seasonally,鈥� said Ma.

Ma recalled previous summers when cherries, peaches and nectarines would be 鈥渢hroughout the menu.鈥� They would buy 鈥渃ases and cases and cases鈥� of cherries, pitting and pickling them so they would last until September and be used in dishes such as cherries with foie gras.

This year, the stone fruit shortage meant Ma and his team would have to be 鈥渃autious鈥� about whether they would be on the menu.

鈥淚 feel like whether we get them from California or somewhere else, the difference is, I think, fresh is always best and local is always best, so that鈥檚 gonna be difficult,鈥� said Ma.

Ma said pastry chef Kenta Takahashi loved using as many local products as possible for the restaurant鈥檚 desserts, but he had to rethink the menu and make adjustments this year.

鈥淚 think for the most part, he is pretty good at adapting, but it鈥檚 definitely gonna affect what he鈥檚 gonna do,鈥� said Ma.

Ma said Takahashi told him this week he would use local berries, including blueberries, raspberries and strawberries as much as possible, but would also try to buy from the U.S.

Brar said many farmers like him had pivoted to growing ground crops, including pumpkins, watermelons and cantaloupes, and hoped that these options could inspire local chefs.

He noted reports that some farmers had resorted to buying U.S. stone fruit and mislabelling it as B.C.-grown.

鈥淚 wouldn鈥檛 be able to sleep that night if I ever did that. I want to grow my own fruit. I want to be able to sell my own fruit, and I want my fruit displayed by the chefs who do an absolutely amazing job with the Okanagan stone fruits that we have,鈥� said Brar.

Chef Feenie said he was less worried about his menu than he was about the growers in the Okanagan.

鈥淭he priority is what happened. How can we help the growers so that this kind of thing doesn鈥檛 happen in the future?鈥� said Feenie.

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