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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

Callie’s Hot Little Biscuit: Tomato Pie

Callie’s Hot Little Biscuit

Tomato Pie in a Buttermilk Biscuit Bowl

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

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 

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

Zero Restaurant: “The Tomato”

Zero Restaurant

Chef Vinson Petrillo

“The Tomato” : Straccitella, Mozzarella “Skin”, Grape Vinegar, Puffed Grains


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 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)

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

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

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

Slightly North of Broad: Heirloom Tomato Crostini


Chef Russ Moore

Heirloom Tomato Crostini with whipped Split Creek Farm Feta & house pickled peppers

The Park Cafe: Heirloom Tomato Variety

The Park Cafe

Heirloom tomato variety with buffalo mozzarella, olive oil, saba, lemon, watercress, butter-herbed croutons

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

Poogan’s Porch: Johns Island heirloom tomatoes

Poogan’s Porch

Johns Island heirloom tomatoes, grilled SC peaches, basil, goat cheese, watercress and SC ham

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

Congress: Local Heirloom Caprese Salad


Chef Mark Ciaburri

Local Heirloom Caprese salad with our just-pulled mozzarella, basil chiffonade, a delicious tasting olive oil, and calabrese oil

Home Team BBQ: Heirloom Tomatoes

Home Team BBQ, downtown

Chef Taylor Garrigan

Heirloom tomatoes, wood grill EVO bread, torn herbs, buratta

The Macintosh: Tomato Pie

The Macintosh

Chef Jeremiah Bacon

Tomato Pie with heirloom tomatoes, bacon and cheddar

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

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

Edmund’s Oast: Tomato Salad

Edmund’s Oast

Chef Reid Henninger

Tomato Salad kefir ranch, everything bagel spices

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

2660 Carner Avenue,




TEL (843) 556-3400

FAX (843) 556-3950