Heirloom Tomatoes Once a Year....

I am a big fan of heirloom tomatoes, to the point that I don't think they are worth eating unless they are local and in season.

At the restaurant we dedicate an entire tasting menu to the heirloom tomatoes and (yes!) even dessert. It is somewhat challenging to convince my patrons to try this dessert, but when they do... they go around the dining room telling others JUST TRY IT!

One of my favorite dishes on the tomato tasting menu is an Asian inspired "Peking Quail" created by Rob (our Chef du Cuisine). The quail is marinated in soy sauce and spices, then served over Aussie tomatoes with pickled ginger and Yuzu lemon vinaigrette.

If you're as big a tomato-afficionado as me, you probably like to extend the tomato season as much as possible. The best way to do it is to preserve them. Last year I preserved about 200 jars and this year I intend to do at least 300.

Warm wishes,

Chef Vittorio Ettore