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Last Day of Summer Tomato Dinner

East Lakeview, Chicago

$42.00

Restaurant
BYOW
Large (15-20 Guests)
Vegan, Vegetarian
In-Person
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 tomato caprese, fried green tomatoes with fermented green beans and whipped almond feta, a tomato gazpacho with fermented cucumber, a seared polenta cake with smoked tomato brodo, borlotti beans, roasted garlic, and seared summer squash, and for dessert, we'll make a tomato ice cream to serve with a sweet cornbread.

Menu detail

Tomato Caprese
Appetizer
Ripe, seasoned heirloom tomatoes, layered with fresh basil from our garden, as well as our homemade cashew mozzarella. Drizzled with grassy arbequina olive oil, a balsamic vinegar reduction, and dusted with course maldon salt.
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.
Heirloom Tomato Gazpacho
Small Plate
We'll make a fantastic, classic, chilled gazpacho and serve it with some fermented cucumber relish, and nasturtium.
Seared Polenta Cake with Smoked Tomato Brodo, Borlotti Beans, and Summer Squash
Entree
A delicious seared polenta cake with meaty borlotti beans, seared summer squash, a roasted garlic crema, basil, and arugula.
Sweet Corn Cake with Tomato Ice Cream
Dessert
Tomatoes and corn is a classic summer combination, and we'll make a nice sweet corn cake, and top it with some tomato sorbet.

Last Day of Summer Tomato Dinner

Chicago, Illinois

(Exact Address will be shared upon purchase.)