Over the past few weeks I've had the good fortune to eat some incredible meals in New York City, Boston, and Portland, Maine. We're talking Barbara Lynch and Gabrielle Hamilton level of fabulousness. But the most creative, tantalizing, and impressive of them all was right here at home in Syracuse at BC Restaurant. Yeah, you probably already know how much I love BC but you've probably already figured out that I wouldn't keep going back if it didn't keep blowing my mind.
So here are a few pics and notes about tonight's Tomato Fest. A couple of things--I was too busy being entranced by the tasting of seven heirloom tomatoes that began our meal to get a photo. The light was also way off to get a decent photo of the final course--a scrumptious dessert that ought to be a regular on the menu during tomato season--it was phenomenal--but please excuse the photo.
The five courses in between were everything a dining experience should be--playful, delicious, flirtatious, deeply satisfying. Chef/owner Bill Collins and his sous chef, Matthew Broderick (yes, that's his real name), and new pastry chef Clare Chiasson keep raising the bar here in Syracuse--New York City and Boston take note!
First Course: Tasting of 7 Organic Heirloom Tomatoes
Here is the list of tomatoes in the order eaten. Many of these are extremely rare and won't be found even at your farmer's market. Becky Malcom of Schoolhouse Farms in Borodino, NY grows them. The tasting was a great way to set the theme of the evening:
Persimmon tomato--a deep yellow tomato from Russian seed
Prize of the Trials--an orange colored cherry tomato
Italian Ox Heart--beautiful heart-shaped tomato
Azoychka--from Russian seed, yellow
Black Plum Paste--from Russian seed--rare variety
Forgot the Name--brought over from Italy by Becky's grandmother (she really, forgot the name)--but unforgettable taste
Togo Trifle--a west African variety--my favorite of the tasting
Second Course--Tomato Water
Tomato essence served with shucked raw oyster
Third Course--Ceviche
Assorted heirloom tomatoes with cilantro and coconut broth--this was spectacular.
Fourth Course--Roasted Tomato Tart
Oven roasted tomato, grilled red onions and goat cheese
Fifth Course--"BLT"
Tomato topped with bacon bread crumbs and romaine hearts with house made aioli--this was Proustian--bringing back memories of delicious BLT's made by my grandfather and shared on a warm summer day
Sixth Course--Seared Red Snapper
Golden tomato jam, pinenutes and baby arugula--the snapper was crispy on the top, perfectly cooked, nicely complementing the incredible jam--awesome! Actually, they ought to sell the tomato jam at the front of the house
Seventh Course--Tomato Poundcake
Poundcake with a sweet tomato glaze and basil ice cream--PHENOMENAL! Forget the photo--just close your eyes and imagine those incredible flavors in your mouth...
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