Our Chef Speaks: Heirloom Tomato Salad
Tuesday, June 21, 2011 8:02
Heirloom Tomato Salad
With tomatoes in prime form at this time of the year, Executive Chef, Todd Allison, talks about where our Anthology tomatoes come from, how they’re used on our summer menu and his favorite way to eat them.
Q. I’ve noticed while grocery shopping that all kinds of tomatoes are available this summer. What are some ways that I can use tomatoes while cooking at home?
Todd Allison: Tomatoes are one of my favorite fruits to play with because they have so many uses. You can make sauces, salsas, jams, preserves, relish, salads and accompaniments.
Q. Where do our Anthology tomatoes come from?
TA: Our tomatoes come from the Mercado Farmers Market in Little Italy – we love to support local farmers whenever possible.
Q. Since Anthology does follow a farm to table philosophy, is there a particular farmer that we typically get our tomatoes from?
TA: We use several different local farmers depending on who has the best, juicy, plump, ripe tomatoes that week. If you’re looking for that same freshness check out your local farmers market.
Q. How are you using tomatoes for Anthology’s summer menu?
TA: I am using tomatoes on 3 different dishes this summer: a tomato butter with sea bass, a roasted chili and tomato relish with arctic char, and a tomato salad with pickled onions, cucumbers and Burrata cheese.
Q. What is your favorite way to prepare tomatoes for yourself?
TA: My favorite way to eat a tomato is with cracked black pepper, a sprinkle of sea salt, splash of balsamic and some fresh basil sitting on my patio enjoying a summer day with my pup.
Anthology Chef Todd Allison
About Todd Allison:
When Anthology chef Todd Allison is not composing culinary masterpieces, this Coronado native loves playing the piano, drums and guitar. He’s won numerous honors for his skills, including, the Mobile 5-Star, Triple A 5-Diamond and the Grand Wine Spectator awards.