Saturday, August 28, 2010


Heirloom Tomatoes & Burrata

Blood Mary with Dungeness Crab & Pickled Romano Beans

First post...where to start?  Lets start with tomatoes.   

The Tomato Supper at Lucca this past Thursday.

270 pounds of freshly picked tomatoes.
80 people.
14 dishes featuring tomatoes.
5 Italian wines.


Lucca joined up with Small Vineyards and Garden Fever  to host the Second Annual Tomato Supper to benefit the non-profit Growing Gardens. After a cool summer, Mother Nature finally warmed up some so I could get 270 pounds of tomatoes from 5 local farms.  I managed to throw in a few cherry tomatoes and basil from my back yard as well.

Sun Gold Cherry Tomatoes. Eggplant, Zucchini & Pine Nuts

A sample of the things we made -

 - Bloody Marys from Beefsteaks, served with a Spicy Salted Rim, Pickled Romano Beans & Dungeness Crab

 - BLT Crostini with our House-Made Pancetta & Fontina

 - Eggplant & Sun Sugar Tomatoes with Bella di Cerignola Olives & Pine Nuts

 - Heirloom Tomatoes & Burrata - the tastiest mozzarella you can imagine.

 - Wood-Fired Brandywine Tomato Pizza with Walla Walla Onions & Oil-Cured Olives

 - Roasted Painted Hills Sirloin, Scallions & Sun Gold Tomatoes

 - Basil Panna Cotta with Tomato Syrup & Tomato Jam Shortbread

Brandywine Tomato & Oil Cured Olive Pizza

Everyone enjoyed themselves and left with full bellies. The food was fantastic and epitomized summer.  The wine poured was from the some of the wineries I will be visiting in Italy in the next few weeks:  Perazetta,  Podere Ciona and Antonio Sanguineti.

Expect to hear more about my upcoming travels as I eat and drink my way around Tuscany. Meanwhile, I'm off to figure out what to do with 120 pounds of leftover tomatoes.

Buon appetito!

Tomato Jam Thumbprint Cookies