Fresh from the vine, hot from the sun and bursting with sweet juices, the tomato is the best example of Summer’s bountiful harvest. It is also highly versatile and can be prepared in a number of ways. Join is for this in-depth look and tasting of heirloom varieties and the multitude of culinary uses. This class is a combination of hands on and demonstration. Please bring a sharp boning knife and an apron. Class will be taught by our very own, Jason French and will end with a lovely supper of the classes bounty.
charred tomato soup with croutons; pickled shrimp with tomato aspic & tarragon; tomato bread with sheep’s ricotta & arugula; penne with quick tomato sauce; lamb braised in olives and tomatoes; tomato granita with dehydrated candied cherry tomato