Got that Tom Tom Fever

One of the things we knew we wanted from the get go at The Guild was a community table for people to sit and share a meal together. I am a firm believer that the world can change when people break bread and share their stories with one another. When we met Chef Chris (and more importantly, had his food) we knew we had to bring him into the fold. For the last several years he created dining sensations at the Barry Farm near Needville and so I knew this would be old hat for him. If, by chance he is reading this, thanks bud for saying yes!

 

Our May farm to table dinner featured the tomato, showcasing this summer gem in a different preparation over five courses. Each tastier than the last. Our gathering was intimate and lively, strangers finding common ground and conversations flowing (I love when a dream comes together). 

Enjoy our food photos... and stick around. Chef Chris has generously shared his gazpacho recipe at the end! We hope to see you at our Diner en Blanc on June 28. 

Best, 

Emily

FIRST COURSE: CAPRESE WITH TOMATO SORBET AND HOMEMADE BURRATA

FIRST COURSE: CAPRESE WITH TOMATO SORBET AND HOMEMADE BURRATA

SECOND COURSE: BLT WITH PORK BELLY FROM LONG LEAF ACRES

SECOND COURSE: BLT WITH PORK BELLY FROM LONG LEAF ACRES

THIRD COURSE: GAZPACHO WITH LUMP CRAB

THIRD COURSE: GAZPACHO WITH LUMP CRAB

FOURTH COURSE: LAMB BOLOGNESE SAUCE WITH FRESH PASTA

FOURTH COURSE: LAMB BOLOGNESE SAUCE WITH FRESH PASTA

FIFTH COURSE: TOMATO EMPANADA WITH RICOTTA GELATO

FIFTH COURSE: TOMATO EMPANADA WITH RICOTTA GELATO


GAZPACHO

CHEF CHRIS ZETTLEMOYER

 

2 lbs fresh tomatoes

2 each large seedless cucumbers

1/2 shallot

1 red bell pepper

1 clove garlic

Salt and pepper to taste

1/4 cup olive oil

2 tablespoons apple cider vinegar

 

16 cherry tomatoes 

1 cucumber 

1/4 cup sliced chives

8oz fresh lump crab 

1 tablespoon olive oil

Salt and pepper to taster

 

Blend first 5 ingredients in blender in small batches until blended well. Stir in oil, vinegar, and s&p. Store in a non reactive container and let sit overnight for flavors to develop.

 

Before serving slice cherry tomatoes in half and finely dice the cucumber. Toss the cucumber and tomato with the remaining ingredients. 

 

For service, ladle into bowl, top with the crab salad and drizzle with olive oil. 

 

Makes 8 servings.