Chef Kevin Binkley to Host a Second Heirloom Tomato Dinner Later This Month

For the last five years James Beard Award-nominated chef Kevin Binkley has been teaming up with farmer Bob McClendon for an annual celebration of the heirloom tomato. The dinners highlight summer's most versatile fruit with multi-course menus that have featured up to 15 different varieties of tomatoes. Earlier this summer...

By Lauren Saria

July 17, 2014

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For the last five years James Beard Award-nominated chef Kevin Binkley has been teaming up with farmer Bob McClendon for an annual celebration of the heirloom tomato. The dinners highlight summer's most versatile fruit with multi-course menus that have featured up to 15 different varieties of tomatoes.

Earlier this summer the chef and farmer hosted the fifth Annual Heirloom Tomato Dinner but if you missed it, you're in luck. Chef Binkley has added a second heirloom tomato dinner to the schedule later this month.

The four-course Heirloom Tomato dinner will be held at 6:30 p.m. on Wednesday, July 30 at Bink's Scottsdale. The dinner costs $48 a person with beverage pairings available for an additional $22 per person. The beverages include wine selections as well as an original, tomato-inspired cocktail.

Here's the menu:

Green Onion "Parker House" Rolls
ginger-tomato jam

Marinated Tomatoes
bacon, lettuce, toasted bread, avocado, pickled peppers, mayonnaise

"Gazpacho"
vegetables raw/frozen/dried, basil, mozzarella curds, brioche, olive oil ice cream

Gazpacho Water

Tomato-Rubbed Smoked Brisket
BBQ tomatoes, dill pickle tomatoes, drunken ranch beans

Goat Cheese and Tomato Panna Cotta
vanilla tomatoes, pistachio crumble, herbs, balsamic sorbet

If you've always wanted to attend this annual summer event, this is a great opportunity. The Heirloom Tomato Dinner usually costs $98 a person (though that's for six-courses, rather than four) and is held in Cave Creek as opposed to central Scottsdale.

As always, space is limited for the dinner event. For a reservation call Bink's Scottsdale at 480-664-9238.

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