Last of the Season Tomato Dinner

In-PersonHumboldt Park, Chicago


Large (15-20 Guests)
vegetarian, vegan
Vegan, Vegetarian
We've had a few ingredient focused dinners, and it's high time that we pay respect to tomatoes. We'll be making a wonderful baked tomato and watermelon poke with heart of palm and macadamia nuts served on taro root chips, fried green tomatoes with fermented green beans and whipped almond feta, a seared polenta cake with smoked tomato brodo, borlotti beans, roasted garlic, and seared summer squash, and for dessert, we'll even make a tomato bread pudding with 'bloody Maria' sorbet.

Menu detail

Tomato and Watermelon Poke
We'll bake watermelon (really) and serve it with tomato 'tuna,' macadamia nuts, and heart of palm, and serve it on taro root chips.
Fried Green Tomatoes, Fermented Green Beans, Whipped Almond Feta
Small Plate
Fried green tomatoes are a fantastic way to enjoy under-ripe tomatoes, and we'll pair it with whipped almond ricotta, fermented green beans, oregano, and mint from our garden.
Seared Polenta Cake with Smoked Tomato Brodo, Borlotti Beans, and Summer Squash
A delicious seared polenta cake with meaty borlotti beans, seared summer squash, a roasted garlic crema, basil, and arugula.
Tomato Bread Pudding with 'Bloody Maria' Sorbet
Using tomato in desserts is easy, because it's actually a fruit! This is a riff on panzanella salad, but in the form of a bread pudding. We'll pair it with a touch of red chile from our garden, a sweet balsamic vinegar reduction, and 'Bloody Maria' sorbet. Think 'bloody Mary' but using tequila in place of vodka to make a delicious sorbet.

Last of the Season Tomato Dinner

In-PersonHumboldt Park, Chicago
(Exact Address will be shared upon purchase.)