Chilled golden jubilee soup
Maine Crab Salad and Gazpacho Vegetables
Chilled soup base
- 3 lbs. ripe golden Jubilee tomatoes
- 1/4 Cup champagne vinegar
- sugar to taste
- salt and pepper to taste
1. Wash tomatoes and cut roughly.
2. Put in a blender, purée and strain through a fine mesh strainer.
3. Season with vinegar, sugar and salt and pepper. Chill surrounded by ice.
4. Gazpacho vegetable garnish
- 2 Tbsp. Red onion finely chopped
- 1 ea roasted red pepper peeled, seeded and chopped
- 1 ea small cucumber peeled ,seeded and diced
- 1 pint red sweet cherry tomatoes washe and cut in half
- Extra virgin olive oil
- Sherry vinegar
- Salt and pepper to taste
1. Place all the prepared vegetables in a bowl, drizzle with olive oil a splash of vinegar and season with salt and pepper.
2. Mix evenly and chill .
- 8oz high quality crab east or west coast
- 3oz Mayonnaise homemade or store bought
- 2 tbls finely sliced chives
1. Combine all ingredients and mix well. Season with salt and chill.
1. Chill four soup bowls
2. Place chilled crab in center of plate.
3. Sprinkle gazpacho vegetables around the bottom of the plate.
4. Pour chilled soup around the crab and serve.
About Chef Todd Humpries:
Acclaimed Chef Todd Humphries is known for his inventive and adventurous use of wild and foraged ingredients to create distinctive dishes and spectacular tasting menus. Chef Humphries constantly changes his menu, inspired by what he acquires at local farmers' markets and what "walks in the back door" in the baskets of area purveyors. Rare and extraordinary wines - including international selections as well as wines from the area's most prestigious private cellars and winery reserve stocks - are a Martini House hallmark
Martini House's Third Annual Tomato Dinner Set for August 13 Executive Chef and Co-Owner Todd Humphries will present his Third Annual Tomato Dinner at Martini House in the charming Napa Valley hamlet of St. Helena. Humphries, an adventurous chef known for his inventive use of seasonal and freshly-harvested wine country ingredients, has created an extraordinary tomato tasting menu to be accompanied by pairings from the heralded Peay Vineyards in northern Sonoma County. Adding to the festive celebration of the flavorful fruit, special guests John DeBello, director of Attack of the Killer Tomatoes, and Kevin Morrisey, the film's director of photography, will share stories about making their classic film 30 years ago. Dinner guests will also be treated to a special showing of the 1991 sequel Killer Tomatoes Eat France.
As the Martini House Tomato Dinner event gets underway, guests will have the opportunity to mingle with Chef Humphries, winemaker Andy Peay, DeBello and Morrisey at an exclusive sparkling wine reception in the restaurant's beautiful Garden Courtyard. The culinary celebration continues with Humphries' four-course paired menu featuring tomato-inspired dishes. At sundown, Martini House tomato celebrants will enjoy an outdoor screening of DeBello's offbeat film about the traditionally docile fruit and its mysterious attacks on the people of France.
WHEN: Wednesday, August 13 at 6:30 p.m.
WHERE: Martini House - 1245 Spring Street at Oak, just off Highway 29 (also known as Main Street) in St. Helena.
COST: $165 per person including the reception, dinner and movie (price includes tax and gratuity) OR $60 per person for dinner only or $110 with wine pairings (inside dining room or on patio without movie; price does not include tax and gratuity). Dinner-only reservations are available from 5:30 to 10 p.m.
PUBLIC INFO: (707) 963-2233, ext. 1 or www.martinihouse.com