Summer is traditionally a time of delicious, moisture filled fruits and vegetables. Depending on where you grew up, you might remember road side farm stands selling freshly ripe vegetables just waiting to be served up on your evening dinner table. In case this isn't your reality, Binkley's Restaurant and farmer Bob McClendon are partnering once again on a dinner that will bring summer to you on a plate in the form of heirloom tomatoes. We've got the details on their Fifth Annual Heirloom Tomato Dinner and a fresh summer recipe from Binkley after the jump.
See also: It's Heating Up: 5 Tips for Watering
Chef Binkley loves summer produce, melons seem to be his favorite, but it seems his love of tomatoes runs deep. Heirloom tomatoes are elegant and colorful and Binkley has a handle on how to expose their versatility. Plus, you know no one else in town will craft similar dishes.
The fifth Annual Heirloom Tomato Dinner will be June 12, showcasing six types of tomatoes from McClendon's select. And, according to Binkley, a previous tomato dinner didn't go as planned. "A few years ago we planned our annual heirloom tomato dinner with McClendon Farms months in advance. The spring was very cool, so tomatoes weren't ripening. We had to last minute, push the dinner back two weeks because the tomatoes were not ready. We had to call around sixty people to reschedule... many were not happy about this. Mother Nature got me good that year." Needless to say, our weather has cooperated this season.
Dinners are $98 per person or $150 when served with wine pairings. Here's the next dinner's menu, in case you'd like to attend. Book your seat by calling 480-437-1072.
Janet's Jacinthe Jewel & Sweet Corn Salad Janet's Jacinthe Jewel tomato, sweet corn relish, cucumber, baby arugula
Green & Red Zebra Fritto Misto green & red zebra tomatoes, eggplant, fennel, green onion, olives, zucchini, tomato jam
Amethyst Jewel, Sungold, Blue Medley & Lobster Amethyst Jewel, Sungold, & Blue Medley tomatoes, lobster, baby leeks, sea beans, basil
Pink Boar & Sweet Carneros Pink "BLT&A" Pink Boar & Sweet Carneros pink tomato, roasted romaine, fried avocado, balsamic
Purple Tomatoes & Mascarpone Mousse Prudence Purple & Cherokee Purple tomatoes, parmesan, okra, tomato consommé
Peach & Peach Peach & Yellow Fuzzy Boar tomato, peaches, blueberries, mint, vanilla crème fraiche
Summer Recipe Shrimp Ceviche
½ pound Shrimp (Mexican white, or tiger shrimp) 6 each Lemons To taste Salt, Sugar
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Orange juice marinade 2 each Oranges ½ each Lemon ½ each Lime 1 tablespoon Sugar ¼ teaspoon Salt ¼ teaspoon Soy Sauce ½ each Garlic Clove dash Sriracha (garlic and chile paste) Garnish 1 each Green kiwi 1 each Yellow kiwi ¼ each Cantaloupe 1 each Pomegranate 1 bunch Cilantro
1. Clean and split shrimp. 2. Juice lemons and strain. Season juice with salt and sugar to taste. Cover shrimp with seasoned lemon juice for 2-4 hours. 3. Remove shrimp when almost completely cooked. 4. Make orange juice marinade by juicing all citrus and combining remaining ingredients. Let sit together for no less than 2 hours. Strain through a fine mesh sieve. 5. Add shrimp to orange juice marinade. Let sit for 2-4 hours. 6. Place shrimp in bowl and garnish with sliced kiwi, diced cantaloupe, pomegranate seeds, and cilantro leaves. Finish with a drizzle of extra virgin olive oil.