Wednesday, August 19, 2015

Heirloom Tomatoes:
Enjoy Them in 2 New Dishes

by Josh and Megan

We received a new supply of heirloom tomatoes, and as a reminder for those who missed it a few weeks back, we now have caprese salad and our heirloom tomato flatbread back on the menu.

But if you're feeling a bit more adventuresome, we're also introducing two new dishes featuring everyone's favorite summer fruit.

Heirloom BLT with Burrata Mozzarella

If you think the name is a mouthful, wait til you try this sandwich! Light and healthy enough to beat the heat - but filling enough to fill your belly - the heirloom BLT is the new way to my heart (or should I say, stomach)!

Chef Chris takes 9-grain, whole wheat bread, and piles it high with applewood smoked bacon, locally grown heirloom tomatoes, arugula, burrata mozzarella and garlic aioli. Pronounced “burr-ah-tah” (meaning buttered in Italian), it is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusually soft texture.

Also known to some as an Italian BLT, we think it offers the best of both worlds. It has all the makings of a classic BLT... bacon, lettuce, and tomato. To go the extra mile, we turn to the cooking geniuses of Southern Italy and include the fresh cream and mozzarella.

Four Cheese Frittata
Who doesn't love breakfast outside the socially acceptable times for eating it? We've all had those late night runs to IHOP or had cravings for bacon and eggs in the middle of the day. Don't worry, we're not judging... we've all been there!

But we're gonna break the social norm here and offer a traditional Italian delicacy that is well suited for any lunch or dinner occasion. Our chefs are serving up a four cheese frittata with spinach and heirloom tomatoes.

Frittata is a traditional Italian, egg-based dish similar to an omelette and a crustless quiche. Like an omelette, you'll still see the same stuffing of meats, cheeses and vegetables. But by contrast, the frittata is baked in the oven rather than on a stove.  And while omelettes are typically more savory and richer tasting from the eggs, the eggs in a frittata are vigorously beaten over a longer period of time to incorporate more air, thus achieving a much fluffier and lighter entree. 

We bake our frittatas with a mixture of tillamook cheddar, swiss, provolone and regular cheddar cheeses with a generous layer of fresh, locally grown heirloom tomatoes and spinach. Right as it turns golden brown, we pull it out of the oven and serve it piping hot to the table!
Stop in and see us today and see why our customers (and employees) are raving about our newest menu additions!

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