Preserving Farm-Fresh Flavor at Sacramento's Grange Restaurant

Search the site

Garden Poll

What do you have the most fun growing in the summer?

	Melons
	Tomatoes
	Squash
	Berries
	Sunflowers

The Garden Blog

Garden ideas and insights from our crew of intrepid garden bloggers:

The Community Gardener, the adventures of a community gardener in Santa Monica
The Accidental Gardener, the caretaker of an urban garden and fruit trees
Tales from the Bar Garden, yes, you heard us, the bar gardener

Login

Welcome to Gardens to Tables

Travel

Articles

Preserving Farm-Fresh Flavor at Sacramento's Grange Restaurant

Written by Ann Shepphird

Friday, 14 August 2009 22:51

Surrounded by the fertile Central Valley of California and with a weekly farmers market just outside its front door, the Grange Restaurant & Bar in Sacramento prides itself on using the freshest seasonal produce. Local farms such as Capay Organics and Del Rio Farm are even credited on the menu, which changes daily based on what’s in season. Even the wine list is focused on the local, featuring small production, boutique wineries from approved viticulture areas in California.

As this is the season of the tomato, we asked Chef Michael Tuohy for some tips on how to get the most out of those lovely heirlooms:

“In a perfect world, tomatoes would be ripened by the sun and enjoyed directly off the vine,” said Chef Tuohy. “In order to preserve farm-fresh flavor, I suggest storing heirloom tomatoes on their shoulders and out in the open air. Storing tomatoes refrigerated cuts flavor and brings out acidity.”

Chef Tuohy offers more seasonal tips (and his own ode to summer tomatoes) on his blog at http://michaeltuohy.typepad.com/

But, in the meantime, enjoy his Heirloom Tomato Gazpacho (click "read more" for the recipe). If you’re looking for a wine that will go well with the gazpacho, Chef Tuohy suggests the Albarino, Ca’ del Solo, Soledad, 2007 to accompany it. The wine is from Bonny Doon’s Biodynamic estate vineyard, Ca' del Solo. For more information, visit https://www.bonnydoonvineyard.com/
Heirloom Tomato Gazpacho
Serves 6-8 persons

Ingredients
3 Heirloom Tomatoes, rough chopped
2 Cucumbers, peeled, seeded and rough chopped
2 cloves garlic, minced
1 T pimenton dulce (sweet smoked Spanish paprika)
1 T pimenton piquante (spicy smoked Spanish paprika)
1 T toasted ground cumin
1 C torn sour dough bread
1 C almonds, rough chopped (marcona preferred)
2 C extra virgin olive oil
1/2 C sherry vinegar
salt to taste

Method:
***note: For best results, I like to double puree using an immersion blender first,
then transfer to a high powered blender like a Vita Prep for a smooth, light airy texture.
If you blend just once using a standard blender or food processor, you will have a more
coarse texture, which can be nice and just as satisfying.

1. Place all of the ingredients except for the olive oil in a container large enough to hold while blending with an immersion blender. Or, place into a standard blender container.
2. Begin blending and slowly adding the olive oil to create an emulsion.
3. After all ingredients are incorporated, taste and adjust for seasoning.
4. Chill very well before serving.

Garnish with a drizzle of olive oil, some chopped almonds and a bit of coarse sea salt like Fleur de sel, or maldon.

Set as favorite

Bookmark

Email this

Comments (0) add comment