THE FINEST KITCHEN & DELI IN TOWN
Our team of chefs is busy in the kitchen creating all-natural, made-from-scratch, restaurant-quality foods from around the world.If it is lunch on the run or dinner for eight, our hearty entrees, healthy salads, and freshly made soups are sure to please.
Our entire menu is free of trans fats and we're happy to accommodate any dietary needs, eliminating salt, sugar or wheat from a recipe. Our staff is also ready to assist in menu planning and offer cooking preparation tips.
TINA'S COLUMN
Our favorite season for festivities is upon us. Let's get the party started by celebrating the beginning of summer with Heirloom tomatoes. Although we see tomatoes all year, their peek season is June through September. Heirlooms can be a delicate species, plan on eating them day you purchase or if needed ripen in a brown paper bag, always store at room temperature. To get you excited here's a simple yet colorful recipe to share with family and friends. If you'd like to put a little mix in the fiesta try making a pink pepper tomato sorbet. Come to our cooking class for tomatoes and I'll show you how it is done.
Eat, Drink and Be Merry!
Chef Tina Rowe
RECIPE - Heirloom Celebration (Serves 4)
3-4 Heirloom tomatoes (collect different colors)
2-3 Cherry or grape tomatoes (collect different colors)
1 package fresh mozzarella
Fresh basil leaves for garnish
Bring a pot of water to a rapid boil. In a separate bowl, make an ice bath. Score the top of the tomatoes and drop into the boiling water for 5 seconds or less, immediately place into the ice bath. This is only to loosen the skins from the tomato. This process can be eliminated if you like the skins on your tomatoes.
Peel and cut larger fruit into wedges of different sizes, leaving cherry and grape tomatoes whole. Slice the cheese and cut basil into thin ribbons (chiffonade). Arrange the tomatoes onto a cold plate with sliced cheese, tomato sorbet, sprinkle basil on top then drizzle with dressing.
A dash of colored sea salt would be perfect right at the end.
Balsamic Vinaigrette Dressing
¼ cup Balsamic Vinegar
1-2 Tablespoons oil (Extra virgin olive or rapeseed extract, is my preference)
1 Tablespoon Dijon mustard or 2 teaspoons dry mustard
Sea or Kosher salt to taste
Fresh cracked pepper to taste
In a bowl, whisk Balsamic vinegar and Dijon mustard (or powdered mustard) together, slowly add oil whisking until dressing is emulsified (blended). Season with salt and pepper to taste.
Eat, Drink and Be Merry!
Chef Tina Rowe
RECIPE - Heirloom Celebration (Serves 4)
3-4 Heirloom tomatoes (collect different colors)
2-3 Cherry or grape tomatoes (collect different colors)
1 package fresh mozzarella
Fresh basil leaves for garnish
Bring a pot of water to a rapid boil. In a separate bowl, make an ice bath. Score the top of the tomatoes and drop into the boiling water for 5 seconds or less, immediately place into the ice bath. This is only to loosen the skins from the tomato. This process can be eliminated if you like the skins on your tomatoes.
Peel and cut larger fruit into wedges of different sizes, leaving cherry and grape tomatoes whole. Slice the cheese and cut basil into thin ribbons (chiffonade). Arrange the tomatoes onto a cold plate with sliced cheese, tomato sorbet, sprinkle basil on top then drizzle with dressing.
A dash of colored sea salt would be perfect right at the end.
Balsamic Vinaigrette Dressing
¼ cup Balsamic Vinegar
1-2 Tablespoons oil (Extra virgin olive or rapeseed extract, is my preference)
1 Tablespoon Dijon mustard or 2 teaspoons dry mustard
Sea or Kosher salt to taste
Fresh cracked pepper to taste
In a bowl, whisk Balsamic vinegar and Dijon mustard (or powdered mustard) together, slowly add oil whisking until dressing is emulsified (blended). Season with salt and pepper to taste.
