Feast: Tomatonista 2013 — The Gourmand Film Writer

Our second in our Tomatonista tradition. Playing off of a Steak House themed meal, I tried to utilize tomatoes more for their sweetness than acid throughout. The desert was a rift on my salad last year, using as many tomato varieties in one dish as possible. I think my favorite course and pairing of the evening was the second course. The Backfire Chili Beer actually had quite a bit of heat to it, which paired wonderfully with the horseradish grated over the top. The roasted tomatoes enhanced their sweetness and when combined with the caramelized onions, and fried shallots, it balacned so well.

A celebration of the last of the tomato season grown by Liam Dempsey
Menu by Jeremy Lum
Paired using gifts from Ben Sigrist and Matthew Medál
Photos by Palmer Mitchell

Amuse

Bite Size Stuffed Tomato
Roasted Cherry Tomato, Cream of Spinach

Tomato Manhattan
Maker's Mark, Tomato Water, Sweet Vermouth

1st course

Oysters on the half shell
Oysters, Tomato Granite, Parmesan Mint Bread Crumbs

Robert Sinsky Pinot Blanc 2013

2nd course

Zucchini Invultini with Roasted Tomatoes
Homemade Sausage with Caramelized Onions, Roasted Tomatoes, Eggplant Puree, Horseradish, Fried Shallot

Backfire Chili Beer

3rd course

Argentinian Steak with Fried Green Tomato
Tomato Marinated Steak, Corn Fried Tomato, Tomato Chimichurri

Baywood Petit Verdot 2010

Intermezzo

Tomato and Strawberry
Tomato slice, Fresh Strawberries, 25 year Saba Balsamic Vinegar

4th course

The Tomato Patch
Triple Cream, Parmesan-Cheddar, Sheep Milk Gouda, Goat Cheese Crusted in Pecans, Tomato Jam, Pickled Tomato, Candied Tomato, Raw Tomato, Preserved Apricots, Roasted Almonds, Bacon Tomato Popover

V. Sattui Madeira, St. George Aqua Perfecta Grappa, and Robert Sinsky Moscat