Tomato Trek 2016
The first day of summer is the official launch of the annual Heirloom Tomato Trek organized by Limehouse Produce. The Trek runs from June 20 to July 22 promoting local farmers and encouraging chefs and bartenders to feature local heirloom tomatoes on their menus around the tri-county.
For the campaign, restaurants, chefs and bartenders promote a special dish/drink on their menus which is then featured on the Limehouse Produce website (address link). Patrons can vote on their favorite dish/drink or go to the respected establishment and take a photo and post on Facebook, Twitter or Instagram tagging #tomatotrek. One person that posts a photo will be randomly selected to win a $100 gift card to the winning restaurant.
A panel of judges will go and select the best dish or drink at the end of July. The winning restaurant will be featured on the side of a Limehouse Produce truck and will receive a special tomato trophy to display.
Types of Heirloom Tomatoes to Showcase in Campaign:
Sun Gold Cherries | Golden Nugget | Red and Green Zebra | Striped German | Purple Cherokee | Mr. Brownie | Indigo | Shenghaung | Cluj Yellow | Ghost Cherry | White and Black Cherry | Peacevine
Local farmers Greg Johnson at Geechie Boy Mill and Heritage Fields Farm are growing the majority of tomatoes available for this campaign.
Interested restaurants can submit their photos and caption details to angel@hometeampr.com.
Leon’s Oyster Shop: Heirloom Tomato Salad
Leon’s Oyster Shop
Heirloom Tomato Salad
Tofu Cream, Local Heirloom Tomatoes (including Black Cherries, Purple Cherokees, and other varieties), Local Sweet Corn, SC Grown Peaches, , Red Onion, Beech Mushrooms, Chervil, Tarragon, Chive, Sherry Vinaigrette, Brown’s Court Sourdough
Little Jack’s Tavern: Heirloom Tomato and Summer Peach Salad
Little Jack’s Tavern
Heirloom tomato and Summer Peach Salad, blue cheese, shaved celery, basil
Zero Restaurant: “The Tomato”
Zero Restaurant
Chef Vinson Petrillo
“The Tomato” : Straccitella, Mozzarella “Skin”, Grape Vinegar, Puffed Grains
Michael’s on the Alley: Wagyu Beef Tartare, Green Zebra Tomato Glacé, Tomato Panzanilla
Michael’s on the Alley
Chef Aaron Lemieux
Wagyu Beef Tartare, Green Zebra Tomato Glacé, Tomato Panzanilla with Jimmy Red Cornbread Crisp, and lonzino
The Ocean Room at The Sanctuary: Grouper Ceviche ~ Tomato Gazpacho
The Ocean Room at The Sanctuary, Chef Jason Rheinwald
Grouper Ceviche ~ Tomato Gazpacho, Gherkin, Tomato Gelee and Thai Basil (tomimaru muchoo tomatoes)
Cannon Green: Heirloom Tomato Panzanella
Cannon Green, Chef Amalia Scatena
Heirloom Tomato Panzanella
photo by Jonathan Boncek
The Ocean Room at The Sanctuary: Tomato Pie
The Ocean Room at The Sanctuary, Chef Jason Rheinwald
Tomato Pie with Black Pepper Fromage Blanc, Jimmy Red Corn and Buttermilk (skyway tomatoes)
Poogan’s Smokehouse- Heirloom Tomatoes
Poogan’s Smokehouse
Heirloom tomatoes, cucumber, arugula, blue cheese crumbles, lemon basil vinaigrette, fried green tomato croutons
Vincent Chiccos: Caprese-feta Stracciatella
Vincent Chiccos
Chef Aaron Lemieux
Caprese-feta stracciatella, holy city tomatoes, anise hyssop , Sicilian olive oil , garden basil, opal basil flower
The Atlantic Room at The Ocean Course Dish: Tomato Trio
The Atlantic Room at The Ocean Course
Chef Jonathan Banta
Tomato Trio – Whipped Herb Goat Feta, Fried Green, House Preserved Cherries, Grilled Heirloom and Basil Gazpacho
On Forty One: Grilled Japanese Eggplant
On Forty One
Chef Doug Svec
Grilled Japanese eggplant, tomatillos, pickled pearl onions, fried garlic, ricotta, herb vinaigrette
Vintage Coffee Cafe: Heirloom Tomato Salad
Vintage Coffee Cafe
Heirloom Tomato Salad with Brioche Croutons and a Basil Buttermilk Vinaigrette
Callie’s Hot Little Biscuit: Tomato Pie
Callie’s Hot Little Biscuit
Tomato Pie in a Buttermilk Biscuit Bowl
Edmund’s Oast: Tomato Salad
Edmund’s Oast
Chef Reid Henninger
Tomato Salad kefir ranch, everything bagel spices
The Park Cafe: Heirloom Tomato Variety
The Park Cafe
Heirloom tomato variety with buffalo mozzarella, olive oil, saba, lemon, watercress, butter-herbed croutons
Congress: Local Heirloom Caprese Salad
Congress
Chef Mark Ciaburri
Local Heirloom Caprese salad with our just-pulled mozzarella, basil chiffonade, a delicious tasting olive oil, and calabrese oil
Prohibition: Pan Seared Grouper
Prohibition, Chef Greg Garrison
Pan Seared Grouper with Saffron Fregola, English Peas, Roasted Peach and Heirloom Tomato Sauce and Tempura Squash Blossom
High Cotton: Heirloom Caprese Salad
High Cotton, Chef Shawn Kelly
Heirloom Caprese Salad: Local Tomatoes (Purple Cherokee, Sun-Gold, Green Zebra, and Red Zebra), Charleston Cheesehouse Burrata, Basil Pesto, Arugula, Crispy Onions
The Granary: Heirloom Tomatoes
The Granary
Chef Brannon Florie
Duck Prosciutto, smoked peaches, pickled mustard seeds, Clemson blue cheese, rye croutons, basil, radish, cucumber, pickled red onion
Feathertop Kitchen & Coffee Bar: Heirloom Tomatoes
Feathertop Kitchen & Coffee Bar, Chef Damon Wise
HEIRLOOM TOMATOES with ricotta, basil, lavendar granola
The Glass Onion: Butter Bean Falafel, Tomatoes
The Glass Onion
Chef Chris Stewart
Butter bean falafel, tomato, Split Creek Farm feta, olives, oil, vinegar
Slightly North of Broad: Heirloom Tomato Crostini
SNOB
Chef Russ Moore
Heirloom Tomato Crostini with whipped Split Creek Farm Feta & house pickled peppers
Bohemian Bull: Heirloom Tomato and Peach Salad
Bohemian Bull
Heirloom Tomato and Peach Salad: Heirloom tomatoes and peaches on a bed of arugula, with fried goat cheese balls and a blueberry balsamic reduction
The Macintosh: Tomato Pie
The Macintosh
Chef Jeremiah Bacon
Tomato Pie with heirloom tomatoes, bacon and cheddar
Poogan’s Porch: Johns Island heirloom tomatoes
Poogan’s Porch
Johns Island heirloom tomatoes, grilled SC peaches, basil, goat cheese, watercress and SC ham
Home Team BBQ: Heirloom Tomatoes
Home Team BBQ, downtown
Chef Taylor Garrigan
Heirloom tomatoes, wood grill EVO bread, torn herbs, buratta