Welcome!
Happy Thanksgiving! We hope everyone enjoys their time spent with family and friends over a shared meal. When it comes down to it, whether you're eating out, or you're cooking for days, the moments you create around food this holiday are what you'll remember. Ok, well, that amazing pumpkin pie and the turkey you perfected this year will also be topic of conversation for years to come, just don't eat too much! We're thankful for each & every one of you!
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Executive Chef Steven Riemer of Catamaran Resort Hotel & Spa
The Catamaran Resort Hotel & Spa's new Executive Chef, Steven Riemer sat down with Specialty Produce and gave us a little insight into where he gets his inspiration and how that has changed over time. Prior to joining the Catamaran, Chef Riemer held the Executive Sous Chef position since 2001 at the five-diamond rated Lodge at Torrey Pines, where he was part of the opening team. His love of seasonal produce, and the creation of dishes based on what is regionally available emphasizes the story of place he wants to shine through when creating his menu. Living in San Diego, Chef Riemer is able to create a varied menu where oftentimes summer vegetables are available on the market at the same time as winter vegetables because of our temperate climate. In this week's video he shows us how to make a simple Arugula and Heirloom Tomato Salad, and if you'd like to view his interview see below!catamaranresort.com | Facebook | @catamaranresort
Heirloom Tomatoes
Assorted Heirloom Tomatoes are available year round from different growing regions in Mexico and North America. Varying widely in size, shape, color and taste, heirloom tomatoes are quite different in appearance from common tomatoes. Most are fragile, with few seeds, meaty flesh and a thin skin. This thin skin, however, is what gives the tomato a higher sugar content and excellent flavor.
Rich in vitamin C, tomatoes provide a source of folate and fiber. Cholesterol-free and low in calories, one six ounce tomato contains about 26 calories.
Heirloom tomatoes are most often served fresh as simple preparation allows their intense, tomato flavor to come through. Add slices to salads or layer with basil and fresh mozzarella to make a classic Italian Caprese salad. Blend with strawberries and fresh herbs for a take on gazpacho. Slow-roast to concentrate the tomato's natural sweetness and puree into a dip with garbanzo beans and tahini. Layer in savory tarts, dice into fresh salsa or roast and add to risotto with summer vegetables such as squash and corn. Heirloom tomatoes are fragile, bruise easily, and should be used immediately upon ripening. Do not refrigerate.
The tomato, genetically a fruit but used as both a fruit and a vegetable, is one of the most versatile flavoring ingredients in today's culinary world.
Sometimes difficult to define, an heirloom variety is one that has been around more than fifty years, can reproduce from seed and has a unique history. Recently heirloom tomatoes have made a come back as consumers are demanding tomatoes that offer rich, tomato flavor. Varieties have adapted regionally in almost every climate around the world and heirlooms, have successfully survived.
