Peaks & Pints Chef Mike introduces new summer flavors

This summer, Peaks & Pints isn’t just pouring mountain-fresh pints—it’s dishing out mountains of flavor. Executive Chef Mike Parker is behind a bold new lineup of seasonal dishes, loaded with vibrant ingredients, clever twists, and plenty of cheese-and-sauce magic to keep you coming back bite after bite.

“I’ve always been a big fan of using fresh, in-season local ingredients,” says Chef Mike. “What inspired this menu is the bright, late-spring flavors and colors—vegetables, fruits, and greens like spinach, strawberries, and peas.”

That inspiration shines in his new burrata appetizer, a creamy centerpiece served with sweet pea pesto, balsamic glaze, toasted pistachios, and sliced crusty baguette. It’s simple, stunning, and full of flavor.

A longtime Tacoma culinary pro, Parker currently serves as executive chef not only at Peaks & Pints but also at the Peterson Brothers’ other restaurants, Peterson Bros. 1111 and The Valley. Known for bringing elevated pub food to local favorites, he made his first independent splash at O’Malley’s on Sixth Avenue, where he ran Parker’s at O’Malley’s inside the Irish pub back in 2014. That spot helped cement his reputation as a chef who plays with tradition—and wins.

Now, he’s brought that playful creativity to Peaks & Pints’ summer fresh sheet, featuring a salad, sandwich, and dessert that dance around his appetizer in fun and flavorful ways. The salad—a vibrant mix of fresh spinach and sweet strawberries, tossed with crispy bacon, creamy goat cheese, and slivers of red onion, finished with a tangy white balsamic dressing—pairs beautifully with the appetizer but is hearty enough to stand alone.

Then there’s the Chicken Caprese sandwich, a burrata-powered beauty that piles sweet pea pesto, balsamic glaze, and tender chicken onto a toasted French roll. “I thought burrata would mesh well with the fresh ingredients without taking too much away from the stars,” says Chef Mike. “It’s a very mild cheese, so that it won’t overpower the other flavors.”

And let’s talk about that sweet pea pesto. While most chefs stick to basil, Chef Mike likes to get weird—in the best way. He’s whipped up pesto from radish tops, carrot greens, and even beet leaves. At first, diners give him the side-eye. Then they take a bite. Then they smile. Every time.

That same reaction greets his Strawberry Lemon Cake—a sweet finale layered with lemon zest, strawberry cream cheese frosting, and a strawberry-lemon compote. It’s been lighting up dessert cravings since it hit the menu.

Fresh, colorful, and just a little unexpected—it’s going to be a delicious summer at Peaks & Pints.

LINK: Peaks & Pints beer and cider cooler inventory