All the Best Parties Happen in The Kitchen!
All the best parties happen in the kitchen. It’s simply fact.
Think of the last great time you had with friends or family? Was there food involved?
Of course there was, you’re not a monster.
Food is integral to our lives in so many ways - from providing important nutrients, curing cravings, providing comfort and building memories. As the great Anthony Bourdain once said, “Context and memory play powerful roles in all the truly great meals in one’s life.”
But that’s the nature of food memories. They aren’t just based on the facts, or our need for survival, but are shaped by the context ― the company, the situation and the emotions involved. Food memories feel so nostalgic because there’s all this context of when you were preparing or eating the food, so the food almost becomes symbolic of other meaning.
When it comes to The Kitchen, Anne says “We all need food to survive, but how we share that food with others is what The Kitchen is really all about. Friendships are forged and differences forgotten because you have now had an experience with someone that allows you to understand them a little better, you’ve broken bread with them. That is what we hope to accomplish at the end of a dinner.”
For all of us here, the best parties really do happen in the kitchen because that’s where all of the best memories are made.
The Kitchen, The Kickstarter, and The Women Who Made It Happen
Almost six years ago on July 12, 2013, The Kitchen officially opened its doors for business. We are thrilled to still be cooking together six years later and are excited to launch our blog as a way to celebrate! The Kitchen came alive through a Kickstarter campaign that raised $40,000 in just 40 days. It seems only fitting that “crowd-sourced dining” should be made possible through crowd-sourced funding.
Jen Lindsey and Anne Boninsegna are the aprons behind the idea. The two have been cooking, catering and throwing parties together for more than 15 years.
Having worked together through their careers at Franklin Park Conservatory - Anne in Special Events and later executive management and Jen as the registrar before moving into food programming- both know what it means to solve problems creatively, think outside of the box and be financially strategic.
Jen has also studied at Columbus State Community College in the Hospitality Management/Culinary Apprenticeship program and has worked with Chef Paul Yow at Barcelona and Chef Josh Wickam at Rocky Fork Country Club as well as doing in-house catering at the Columbus Museum of Art.
Jen and Anne had been planning a food-related business concept for several years, but it wasn’t until they stepped into the space at 231 E Livingston Ave. that their concept really came alive. The two had been inspired by a cooking camp through The Conservatory that changed their perspective on what a dining experience could be. They loved how it brought people of different walks of life, opinion and background together by allowing food to be a common denominator.
When speaking about the concept, Anne says “We all need food to survive, but how we share that food with others is what The Kitchen is really all about. Friendships are forged and differences forgotten because you have now had an experience with someone that allows you to understand them a little better, you’ve broken bread with them. That is what we hope to accomplish at the end of a dinner.”
It’s been almost six years of community connection, shared memories and, of course, delicious meals enjoyed together- we like to think we have learned a thing or two along the way. We are starting a monthly post about being a woman-owned business that will include our tips, tricks, missteps, greatest achievements and most joyful moments. We hope you enjoy!
The Kitchen News: An Evening with The King...
This month marks the 81st birthday of The King of Rock n’ Roll. Even though Elvis has, in fact, “left the building,” we can still celebrate his gourmet tastes and affinity for Southern-inspired fried foods with some foods that he loved so tender.
We’ll be celebrating the American crooner by replicating some of his favorite foods, including - you guessed it - peanut butter and banana sandwiches, and lots of decadent classics.
Are You Hungry Tonight? And Elvis Presley-Inspired Dinner Party
Saturday, January 16, 2016
5:00pm - 9:00pm
STARTER
Sausage Spoon Bread
SOUP
Potato Cheese Soup
ENTREE
Chicken a la King with Heavenly Mashed Potatoes and Savory Collard Greens
DESSERT
Pineapple Upside-down Cake
Reserve your spot here.
Pricing is per person. Full Bar is available at standard rates.
Please note that this is a participatory dinner. Cooking will begin 30 minutes after the posted start time. Dinner will be served roughly 1 1/2-2 hours later. Please check our refund policy before reserving with us.
We hope to see you there!
The Kitchen Holiday Gift Guide
The Kitchen Holiday Gift Guide
Looking for the perfect gift for a Foodie friend or relative? We have got you covered with our excellent selection of gifts!
Recipes From the Kitchen Cookbook - $25
Now you can take your favorite recipes from The Kitchen home with you! This gorgeous 66-page, image-rich book includes 22 recipes, ranging from appetizers to cocktails, as well as a list of some of our favorite vendors. We can't wait to share our favorite recipes with you!
Purchase here!
Gift Certificate - from $25
Looking for something one step better than a great gift?
What could be better than giving the gift of memories? A night at The Kitchen cooking with family and friends not only makes for a fun night of delicious food, but terrific creates wonderful memories with the people you love to cook with most.
Gift Cards come in standard denominations based on typical cost of participatory dining events, and our weekly Taco Tuesday and Brunch menu cost. For custom dollar amounts please contact us at 614.225.8940 to purchase by phone.
Purchase here!
The Gift of Tacos - $30
Casual is what we are talking about with this terrific gift option. Want to show some love with a night out at Taco Tuesday (check out our upcoming themes on the calendar)? This is the perfect way to say "I like you, let's share some tacos!"
The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:
Gift Certificate for a memorable night out at a Taco Tuesday of your choice (value $20 to be applied to total bill)
6 Chocolate Chip Cookies (possibly the best you've ever had)
Purchase here!
Let’s Get Cooking Gift Bag - $40
Let's Get Cookin' Gift Bag is the perfect gift choice for your hard to please foodie friend or a new boy/girlfriend ("are we dating-dating or just hanging out?"). It is fun and filled with great goodies without being overly committal.
The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:
• 6 house-made Chocolate Chip Cookies (possibly the best you've ever had)
• Choice of 1 bottle of Wine
◦ 2013 Terres Fumées Sauvignon
◦ 2013 Charles & Charles Rose
◦ 2013 Smith & Hook Cabernet Sauvignon
◦ 2012 Kenwood Yulupa Pinot Noir
◦ 2011 Raventos i Blanc de Nit (Rose)
Purchase here!
Recipe for a Sweet Night Gift Bag - $90
This gift set is the perfect recipe for a sweet night with your sweetie! The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:
• Gift Certificate for 1 (value $60) to a Participatory Dining Event of your choice
• 6 house-made Chocolate Chip Cookies (possibly the best you've ever had)
• Choice of 1 bottle of Wine
◦ 2013 Terres Fumées Sauvignon
◦ 2013 Charles & Charles Rose
◦ 2013 Smith & Hook Cabernet Sauvignon
◦ 2012 Kenwood Yulupa Pinot Noir
◦ 2011 Raventos i Blanc de Nit (Rose)
Purchase here!
Supremely Great Kitchen Gift Bag - $160
Win extra points with this awesome gift, perfect for your sweetheart! The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:
• Gift Certificate for 2 (value $120) to a Participatory Dining Event of your choice
• 1 "The Kitchen" logo apron
• 1 dozen house-made Chocolate Chip Cookies (possibly the best you've ever had)
• Your choice of one of the following wines:
◦ 2013 Terres Fumées Sauvignon
◦ 2013 Charles & Charles Rose
◦ 2013 Smith & Hook Cabernet Sauvignon
◦ 2012 Kenwood Yulupa Pinot Noir
◦ 2011 Raventos i Blanc de Nit (Rose)
Gift Bags can not be mailed. Please plan to pick your gift bag up at The Kitchen.
Purchase here!
You can’t go wrong with any of these great options from The Kitchen!
Friendsgiving!
What better way to celebrate Thanksgiving than by cooking with your friends?
The Kitchen is so excited to host a holiday participatory Friendsgiving Dinner Party with menu items chosen by YOU!
We reached out to our social communities to come up with our menu for this special evening, and we hope that you are as excited about the results as we are!
Check out what you decided on for our dinner together!
MENU
Starter:
Roasted Cauliflower Garlic Soup
Entree:
Deconstructed Turkey with Sage Gravy
Sides:
Perfect Mashed Potatoes
Old Fashioned Bread Stuffing
Pumpkin Gruyere Gratin with Thyme
Dessert:
Salted Pecan Pie Cookie Bars
Ginger Pear Tart
Saturday, November 21
5-9 PM
Purchase your ticket here!
Bubbles! Bubbles!! Bubbles!!!
The Kitchen is so excited to be partnering with Vanguard Wines, Style and Lizzie & Lace to bring you Bubbles! Bubbles!! Bubbles!!!
Bubbles! Bubbles!! Bubbles!!! Will be an interactive night of holiday fun where you will be able to sample all of the best Bubbles from Vanguard Wines, paired with delicious appetizers from The Kitchen.
You will also have the opportunity to pick up some excellent entertaining tips from the lovely ladies of MStyle and participate in “The Floral Formula” - a tutorial from MStyle and Lizzie & Lace demonstrating how to make a Pumpkulent, an adorable and contemporary take on a Thanksgiving centerpiece.
This event is not hands-on cooking but does encourage mingling and is perfect for a friends’ night out! Ticket price includes demos, small plates (with recipe cards) and 6 different tasting glasses of bubbles!
Thursday, November 19
6:30-8:30 PM
Purchase your tickets here!
Edible Haunted Houses
Saturday, October 31, 2015
11:00am 2:00pm
These spots are going spooky-fast!
Looking for some family-friendly fun on Halloween? Join us to build a scary (but edible) haunted house made out of trick-or-treat worthy sweets!
We will have snacks and all the accoutrements you need to construct a spooky house with your favorite little one.
Menu
Hot Cocoa
Apple Slices & Caramel
Mummy Dogs with Veggies & Dip
Banana Ghosts
This event is geared toward 5 years + and requires an adult.
This event is $20.00 per person (everyone gets to eat!), please plan to reserve a spot for each person in your party.
The Kitchen News: Spanish Tapas Participatory Dining Event
Spanish Tapas Participatory Dining Event
Friday, October 9
6:00-9:00 PM
This community-inspired menu celebrates the very best that Spanish cuisine has to offer! Come celebrate delicious Spanish flavors in a night of tapas-style dining!
Tapas are traditional “small plates” originating in Spain. Tapas can include cold plates – like olives and cheese, or hot plates – like chopitos, or fried baby squid. Traditionally, friends will order multiple tapas dishes to be shared and enjoyed together at the bar. Sharing tapas is meant to encourage conversation and community, while whetting the palate before the meal.
Join us in creating this traditional night of tapas!
Cheese & Charcuterie Board-Spanish meats and cheeses accompanied by marcona almonds, membrillo (quince paste) and crackers.
Olive Bread Swirls-Dough with swirls of olive tapenade, herbs, spices and anchovies
Pimentons Relleno de Atun-Red peppers stuffed with olive oil-poached tuna
Gambas al Ajillo-Garlicky shrimp with crusty bread
Papas Bravas-Fingerling potatoes in paprika aioli
Smokey Chicken Bites-Marinated chicken with garlic aioli
Apple Empanadas
The cost for this exciting event is $60. Pricing is per person. Full Bar will be available.
Please note that this is a participatory dinner. Cooking will begin 30 minutes after the posted start time. Dinner will be served roughly 1 1/2-2 hours later.
10 for $10 Wine Tasting with Vintage Wines
10 for $10 Wine Tasting with Vintage Wines
Wednesday, September 30, 2015
5:30-9:30 PM
Join us for an evening of wine tasting with Vintage Wines! We are excited to be pairing with this independently owned wholesale distributor and importer of fine wines to sample some of the best wines being produced. Vintage Wines, founded in 1972, carries many international and domestic wines, as well as some local Ohio wines.
The event will offer the opportunity to try some of the hottest wines on the market right now, as well as a variety of house-made appetizers to accompany your wine tasting. $10 will get you 10 tickets to try different wines, and if you fall in love with a particular wine, you can take home the bottle that night!
No reservations required!
Check out our website to learn more about the event.
The Kitchen News: Harry Potter Potluck Dinner Party
Accio potluck!
We are so excited to be offering a Harry Potter Potluck Dinner Party, where Hogwarts School of Witchcraft & Wizardry comes alive through delicious dishes prepared through the eyes of the beloved characters. Come create the dishes we envision them bringing to The Kitchen for this magical dinner.
STARTER
Hermione Granger's Creamy Eggplant & White Bean Spread on Toast
SOUP
Ron Weasley's Borschtpacho
ENTREE
Rubeus Hagrid's BBQ Turkey Legs
Albus Dumbledore's Lemony Salted Roasted Fingerling Potatoes
Professor Minerva McGonagall's Lima Bean Gratin
DESSERT
Neville Longbottom's Summer Berry Tart
FEATURED COCKTAIL
Serverus Snape's A Clockwork Orange
Please note this is a participatory dinner. Cooking will begin roughly 30 minutes after the noted start time of the event. Dinner will be served roughly 1 1/2-2 hours later.
The cost for this charmed event is $60.00 per person. Full bar will be available.
Reserve your spot for this enchanted event today!
Q & A: So what is Participatory Dining, anyway?
When Jen & Anne started The Kitchen two years ago, they knew they wanted to use this beautiful space to create something really special. They wanted to give patrons a unique dining experience and they wanted to bring people together over delicious meals, prepared with love. Keeping those ideas at the heart of everything, they developed the concept of a Participatory Dining Experience…but what does that actually mean?
Good question! And one that we get asked all the time. So why don’t we go through the experience together.
o Your company has decided to plan a Participatory Dining Experience at The Kitchen for a team-building exercise, and also to celebrate an excellent quarter. Your boss tells you to look forward to a fun event where you will create your own meal together with your co-workers.
o You arrive the night of your event and are so excited! You walk into the doors of The Kitchen and immediately find a charcuterie board filled with delicious meats and cheeses. You nod your head to funky music while you fill your plate and order a house-developed specialty cocktail- this should be fun!
o Your group arrives and you spend some time chatting and anticipating what will come next. You can smell delicious things cooking and see tables set up with various pre-measured ingredients, kitchen utensils and recipes. Anne & Jen come out to greet your group and explain what the evening will look like. You will split off into groups and each group will tackle one course. There is a salad, entrée, side and dessert; you decide to be on Team Dessert!
o Your group gathers around your station and you meet your Kitchen Liaison who will help you through your recipe and get you anything you may need. After reading through the recipe, your group feels ready to dig in! You follow all of the instructions, using the pre-measured ingredients and kitchen equipment at your station. You finish up and your Kitchen Liaison pops your dessert into the oven. Time for a fresh drink and another trip to the charcuterie board!
o As you chat with co-workers and enjoy your drinks, The Kitchen staff is plating your meal. When everything is ready, you are invited to sit down and enjoy the meal that you have prepared with your co-workers. You are so excited to see your dessert come out- and it’s delicious! You enjoy hearing about how each group put their course together.
o After the meal is finished, you realize that you spent a great evening getting to know your co-workers better, and even learned something about how to better communicate with them in the workplace, all while enjoying delicious food and drink!
This is a pretty typical example of what a Participatory Dining Experience looks like at The Kitchen. Of course, these experiences are not limited to team-building activities for companies. We get all sorts of groups in our space, from bachelorette parties and weddings, to camps and school groups; from networking events and business meetings, to tourist groups and families- we even do public dining events that anyone can sign up for. The possibilities are endless! We love to work with groups to create unique and inspiring menus, centered around the preferences of the group. As always, we are here to answer any questions you may have and to make your event the experience you are looking to create!
We hope that this example gives you a better idea of what a Participatory Dining Experience is all about and that you’ll join us for an experience of your own!
Our next Participatory Dining Experience is the Harry Potter Potluck Dinner Party on September 26 at 5:00 PM. Sign up today!
Photo courtesy of Nicole Pallante, blogger at A Local Choice.
The Kitchen News: Tunde Wey Throws LAGOS Pop-Up Dinner at The Kitchen
We are SO excited to be co-hosting (with MStyle) a pop-up dinner with Chef Tunde Wey of Lagos NEXT FRIDAY, September 11! Tunde has gained a lot of attention lately for his Nigerian food concept which celebrates the idea of simply enjoying the food you grew up with- in this case, that is “hearty, sloppy, spicy, greasy, and fucking delicious” Nigerian food. Tunde explains Lagos as a direct reaction against “foodie culture,” which tends to place more emphasis on the intellectualism behind a dish. His viewpoint is that food is meant to be enjoyed- however sloppy, ugly or messy.
Being a West African immigrant, Tunde embarked on this journey with a mission to see the country as well as to recreate and share dishes from his homeland, and he has done so primarily by Greyhound Bus. He has done one-man pop-up dinners in New Orleans, Chicago, Buffalo and Detroit, all to rave reviews, and we are so excited to add Columbus to that list.
Patrons of this event can expect a memorable night featuring some of Tunde’s Nigerian favorites. More than 10 dishes will be served, including vegetarian options, fish, lamb, Cornish hen as well as goat. Guests can expect meals with distinct spices and a little bit of heat.
We have limited spots left for this incredible experience with Tunde and we encourage you to purchase a ticket and join us- this is an event you don’t want to miss!
Please check out NPR’s coverage of Tunde to learn more about his fascinating story as well as his current struggles in the immigration system.
Recipe: Kale Market Salad with Scallion Dressing
What better way to enjoy these last few weeks of summer than with this fresh Market Salad?
Kale Market Salad with Scallion Dressing
Serves 4-6
Dressing
1/3 C Scallions, chopped
3 Tbs. Fresh-squeezed lemon juice
1 Tbs. Honey
5 Tbs. Extra Virgin Olive Oil
¼ Avocado
Pinch Sea Salt
To Taste Fresh ground black pepper
Place all ingredients in a food processor and puree until smooth. Season with fresh ground black pepper.
Salad
1 C Kale, de-stemmed and chopped
1 1/3 C Farro, cooked
2 Medium carrots, thinly sliced
1 Fennel bulb, thinly sliced
2 Avocados, pitted and cubed
1/3 C Almonds, toasted and chopped
Mix kale with half of the dressing in a medium bowl. Work dressing into kale to soften. Add farro, carrots and fennel to kale and mix with remaining dressing to combine. Add avocados and almonds to salad and gently toss. Serve.
News: Study Finds Spicy Food to Have Health Benefits
According to a recent study, eating spicy food may help you to live longer as well as lower the risk of heart disease, cancer and respiratory disease. So how often do you need to spice up your meals in order to see any change? Eating the hot stuff once or twice a week results in a 10% reduction of overall risk of death, and eating spicy foods up to seven times a week reduces your risk by up to 14%.
For the study, 485,000 participants were charted from 2004 – 2008 in a large Chinese health study. Researchers found that participants who ate hot food- mainly chili peppers- once or twice a week (compared with participants who ate hot food less than once a week) were able to lower their overall risk of death by 10%. Results were found after adjusting for family medical history, age, education, diabetes, smoking as well as other variables.
What better way to celebrate than with a spicy recipe?
Spicy Harissa Yogurt Sauce
1 C Yogurt
2 Tbsp. Harissa
2 Cloves Garlic, mashed
2 C Fresh mint, minced
To Taste Kosher salt & Fresh ground black pepper
Whisk to combine and season to taste.
Photo of the Week: Folsom & Pine
Anne & Jen were so excited to visit the folks at Folsom & Pine this week and see how they run their awesome farm. We love all the amazing herbs, kale, arugula and microgreens we get from Folsom & Pine. Thanks to Jeremy for the great tour!
Here Jeremy from Folsom & Pine explains how they use a pneumatic, or air-powered, seed planting machine on their farm.
Cocktail Corner: Classic Daiquiri
The Classic Daiquiri is simple: rum, lime juice and simple syrup. Don't get this beauty confused with what you usually find placed before you when you order a daiquiri at most restaurants. What you will usually find is an ultra-sweet, over-complicated variation, but here at The Kitchen we like to keep things simple.
Classic Daiquiri
1 1/2 oz. Light rum
1 oz. Fresh lime juice
1/2 oz. or To Taste House simple syrup (recipe to follow)
Shake all ingredients well with ice and strain into a cocktail glass.
House Simple Syrup
1 Part Sugar
1 Part Water
Bring ingredients to a boil and turn off heat. Add fruit/herbs/veggies to infuse if desired. Keep refrigerated.
Q & A: What Does Heirloom Actually Mean?
All summer long we've been seeing "heirloom" at the Farmer's Markets and grocery store. Whether tomatoes, peppers, squash, eggplant or even potatoes, it seems we can't get enough heirloom. Shoppers have come to recognize bright colors, bumpy shapes and scars as a signifier of these special veggies, but what does "heirloom" actually mean?
There are three basic traits that determine whether a vegetable can be classified as heirloom or not: age, pollination and quality.
Age: Heirloom vegetables are grown from seeds that have been passed down through generations, usually at least 50 years. Some classify heirlooms as vegetables introduced prior to 1951 when plant breeders first introduced hybrids.
Pollination: Heirloom vegetables are open-pollinated, meaning that they are pollinated naturally, relying on pollination from insects and the wind.
Quality: Most consumers are drawn to heirloom veggies because their taste is of a much higher quality than their commercially grown grocery store counterparts.
Enjoy your heirlooms!
Photo of the Week: Fresh Produce from Bridgman Farm
These gorgeous Heirloom Cherry Tomatoes and Asian Eggplant were delivered to us on Thursday from Bridgman Farm. We can't wait to use them!
Recipe: Spicy Pickles
Spicy Pickles
Yields: 2 qts
Vegetables
For each 1-qt jar, use 12 oz. of vegetables
Asparagus: blanched 1 minute and cooled
Broccoli stems: peeled and cut into sticks
Carrot sticks: blanched 2 minutes and cooled
Cauliflower florets: blanched 1 minute and cooled
Green beans: steamed 2 minutes and cooled
Cucumbers: quartered or thinly sliced
Brine
3 Tbs. Kosher salt
2 Tbs. Sugar
1 ¼ C Distilled white vinegar
1 Tbs. Whole black peppercorn
2 C Water
2-3 Bay leaves
6 Large cloves garlic
1 C Orange juice
4 to 6 red or green chiles, halved lengthwise
½ Small red onion, thinly sliced
Pack vegetables into 2 clean 1-qt glass jars. In a medium saucepan, combine salt, sugar, vinegar, peppercorns, water, bay leaves and garlic. Bring to a boil, whisking until salt and sugar dissolve. Let cool. Add orange juice, chiles and onion. Pour brine over the vegetables, making sure chiles are tucked between vegetables. Add water if necessary so that vegetables are submerged. Close the jars and refrigerate overnight or up to 1 month.
Trend: What to Eat in August
There are many delicious fruits and vegetables coming into season this month and we want to help you enjoy the bounty of August with some summery, easy and delectable recipes!
What’s in season:
Broccoli
Cauliflower
Corn
Cucumbers
Eggplant
Lima Beans
Pears
Peppers
Tomatoes
Lemony Garlic Broccoli
Serves 8-10
1 1/2 Tbsp. Extra-virgin olive oil
2 Tbsp. Butter
4 Garlic cloves, minced
Pinch Red pepper flakes
4 Lbs. Broccoli, cut into 3” pieces
1/3 C Lemon juice
1 tsp. Lemon zest
To Taste Fresh ground black pepper
To Taste Kosher salt
1. Heat a large heavy skillet over medium heat. Add extra-virgin olive oil, butter, garlic and red pepper flakes and sauté until fragrant about 30 seconds.
2. Add broccoli and continue sautéing until coated in butter and heated through, about 10 minutes.
3. Add lemon juice, zest, fresh ground black pepper and Kosher salt.
Corn & Radish Salad with Jalapeño and Lime
Serves 6-8
2 ½ C Fresh corn kernels
¼ C Radishes, thinly sliced
2 Tbsp. Fresh cilantro, chopped
2 Tbsp. Lime juice, fresh squeezed
2 Tbsp. Extra-virgin olive oil
1 Green onion, chopped
1 Tbsp. Jalapeños, minced & seeded
To Taste Fresh ground black pepper
To Taste Kosher salt
1. Combine all ingredients in a large bowl. Season with fresh ground black pepper and Kosher salt.
Asian Pear & Arugula Salad
Serves 10
1/3C Extra-virgin olive oil
2 Tbsp. Lemon juice
½ Tbsp. Honey
1 tsp. Fresh thyme, chopped
To Taste Kosher salt
To Taste Fresh ground black pepper
9 oz. Baby arugula
2 Asian pears, peeled, cored & thinly sliced
½ C Pumpkin seeds, salted & roasted
5 oz. Goat cheese, crumbled
2 Avocados, halved and thinly sliced
To Taste Sea salt
1. Whisk together extra-virgin olive oil, lemon juice, honey, thyme, Kosher salt and fresh ground black pepper in a small bowl.
2. Toss arugula, pears and pumpkin seeds together in a large bowl. Add dressing and toss again.
3. Top salad with goat cheese, avocados and sea salt. Serve immediately.
Chilled Summer Tomato & Cucumber Soup
Serves 10
5 Large Cucumbers, peeled, seeded & cut into chunks
8 Medium Heirloom tomatoes, quartered
12 Leaves Basil
3 Sprigs Parsley
1 tsp. Kosher Salt
To Taste Fresh ground black pepper
¼ C White wine vinegar
1 Pint Cherry tomatoes, halved
Extra-virgin olive oil for drizzling
1. Put cucumbers, heirloom tomatoes, basil, parsley, Kosher salt and fresh ground black pepper in a food processor and blend until smooth (3-5 minutes). Pour into a container and chill for an hour.
2. Stir in vinegar, pour into individual serving bowls, top with tomato halves and drizzle with extra-virgin olive oil.