The most versatile -- and perhaps most succulent -- of summer fruits isn't the peach, blackberry, or mango. No, it's the humble tomato, often overlooked as a mere sandwich topping or fodder for bland canned sauces. Join chef Kevin Binkley on Wednesday, June 19, as he honors heirloom tomatoes with what's sure to be a decadent five-course meal (with a multitude of amuse bouche and intermezzo plates thrown in the mix).
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Binkley's Restaurant and farmer Bob McClendon first partnered to prepare an Heirloom Tomato Dinner in 2009. This year's menu promises to dish up 15 different varieties of the vine-ripened fruit, including brandywine, Arkansas marvel, Cherokee green, Granny Cantrell's German Pink, and Pruden's purple.