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“Why Don’t Tomatoes Taste Like They Used To?”

Commercialization has robbed tomatoes of their taste. This is the number one question I get asked, whether speaking to an audience or just with a friend outside the post office. First, let’s talk a little about that “used to” bit. If you’re “used to” is as far back as mine, then you most likely got […]

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history

Pop Goes the Tomato

A gallery in Santa Monica pays homage to Andy Warhol’s iconic soup cans No one has elevated the everyday staple of tomato soup to such iconic status as artist Andy Warhol. And frankly, no one else could. The Pop artist’s Campbell’s soup cans have become shorthand for the mass-production and commoditization of everything in society, […]

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ROE Caviar Pairs Beautifully with Tomatoes

Celebrity Favorite and Sustainable Sturgeon Star Recipe Partners Sarah Meyer Michaelson and Daniel Landver have produced a hit new white sturgeon caviar that is sustainably farmed by aquaculture in California. Fans of the ROE Caviar brand in food-fickle Hollywood include Courteney Cox, Kate Hudson, Tobey Maguire, Jennifer Meyer, Minka Kelly, Rachel Zoe, and Sarah Foster. Unique food pairings with the caviar have […]

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The World’s Most Famous Spanish Chef

José Andrés dishes on tomatoes Spanish-born chef José Andrés has become somewhat of a national treasure on the gastronomic food scene. The gregarious and tireless chef owns restaurants in Washington, DC, Las Vegas, Los Angeles, South Beach, Philadelphia, Puerto Rico, and Mexico City. From The Bazaar by José Andrés to Jaleo, Barmini, Beefsteak, and China […]

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Tomato Culture

“Tomato Architecture” Is about to Be Introduced in Italy

The idea of overhauling a 100-year-old tomato processing plant may not sound very exciting. Rather than commissioning a boring building to serve as the new headquarters for Mutti, the Italian growers and manufacturers of canned tomatoes, tomato puree, and tomato sauces, the company launched an international design competition. The goal: a design as mouth-watering as […]

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Tomato Culture

Salts of the World

Hawaii also offers several different types of salt, and because Hawaii is an island of its own, the waters near Hawaii impart their own distinctive flavor to the salt which cannot be found anywhere else in the world. All of the salts that come from Hawaii are produced through solar evaporation, but with the use […]

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food

Putting a Healthy Twist on Southern Classics

Tomatoes are a complete superfood. Certified holistic chef and nutrition consultant Laura Lee currently resides in her hometown of Nashville, Tennessee, where she develops recipes and has penned her first book, LL Balanced. The goal of this cookbook is not to diminish any favorite southern recipes that Lee grew up with her mother cooking from […]

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Matthew Kenney Brings Plant-Based Cuisine to Neiman Marcus

The luxury retailer goes vegan—and Angelenos rejoice. James Beard nominated Chef Matthew Kenney has been dubbed “the healthiest chef on the planet.” His plant-based Matthew Kenney Culinary Academies in Venice (California), Miami, Belfast (Maine), Mallorca, London, Paris, Barcelona, and Sydney are bringing the future of food to the forefront of education. The star chef has […]

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history

The Little Red Fruit That Changed Indian Cooking

How the Subcontinent learned to stop fearing new produce and learned to love the tomato Food historians give chile peppers the most credit for spicing up India’s Post-Colombian cooking. But tomatoes, which probably arrived from the New World with Portuguese spice traders in the 16th century, were also a game-changer for Indian cuisine. While capsicums […]

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Eat Your Drink with Modern Mixologist Matthew Biancaniello

His book, Eat Your Drink: Culinary Cocktails, explains why many call him a “liquid chef”. “Liquid chef” is a term that many hospitality gurus have bantered around when speaking of the award-winning Matthew Biancaniello, who just might have coined the phrase “culinary cocktails.” The wizard behind the glass in a dapper red fedora started his […]

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history

History of Tomatoes in Europe

In historical recordings of the early 16th century when conquistadors first entered the Aztec kingdom and encountered new foods, among them were tomatoes. Have you ever wondered what kinds of tomatoes were taken back to Spain and how they spread and became a most- loved fruit? If you did, you may find many interesting details […]

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Sommelier Emily Johnston Pairs Tomatoes With Wine

The som at Les Marchands in Santa Barbara matches tomatoes with wines that make them shine. Located in the burgeoning “Funk Zone” area of Santa Barbara, Les Marchands Wine Bar & Merchant is part wine shop, part tasting room, and part in-door/out-door restaurant. In that setting, Advanced Sommelier Emily Johnston pairs wines from top European […]

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Piero Selvaggio Pairs Tomatoes and Wine

The mastermind behind Valentino in Santa Monica shares pairing tips Claiming one of the largest wine cellars on the West Coast, Valentino restaurant in Santa Monica, California, has remained one of the most influential Italian eateries in America for the past four decades. Owner Piero Selvaggio was recently recognized for his achievement in Wine Spectator magazine, and the establishment […]

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The Story Behind McClure’s Fantastic Bloody Mary Mix

From hobby to 7,000 bottles per week What started as a hobby using Great-Grandmother Lala’s dill pickle recipe is now a thriving international business for brothers and cofounders Joe and Bob McClure. Based in Detroit, Michigan, McClure’s Pickles now produces 6,000 to 7,000 bottles of pickles a day, four days a week, and they’re having […]

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Wolfgang Puck on Tomato-Filled Catering Menu

The iconic celebrity chef talks tomatoes Celebrity chef Wolfgang Puck might have pizzeria restaurants around the globe from Singapore to Cincinnati, but he has become synonymous with the Academy Awards celebration, in no small part due to catering the Governors Ball after-party for almost a quarter of a century. The gregarious chef and television personality […]

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history

Myth and Memories: Revitalizing the Jersey Tomato

Rediscovering and reinventing the beloved fruit tomato lovers are passionate about Vibrant and robust, New Jersey’s tomato culture is abundant with aficionados seeking to grow the juiciest, most flavorful varieties each summer season. With a longtime tradition of farming, the Garden State offers an ideal locale for raising vine-ripened tomatoes, as its unique combination of […]

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history

Why the Tomato Was Feared in Europe for More Than 200 Years

How high acidity and pewter gave the tomato a bad rap In the late 1700s, a large percentage of Europeans feared the tomato. A nickname for the fruit was the “poison apple” because it was thought that aristocrats got sick and died after eating them, but the truth of the matter was that wealthy Europeans […]

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Everyday Meals Are an Everyday Feast for Victoria Armory

The condiment entrepreneur shares entertaining tips. Growing up between Madrid and a farm in Seville, Spain, Victoria Armory believes that being hospitable and welcoming is a way of life. Honed by her parents, the Count and Countess de la Maza, this philosophy marries well with her passion for cooking and entertaining. When she’s not sharing […]

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food

The History of the Beloved Bloody Mary

The Red Snapper (a.k.a. Blood Mary) was invented at the St. Regis Hotel in New York We’d like to thank international polo champion Nacho Figueras for originally sharing with us the origins of this story before a Veuve Clicquot match at Will Rogers State Park in Pacific Palisades, California. We interviewed the dashing Argentine native […]

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Tomato Culture

Salts of the World

Since we are the “World” Tomato Society, I would like to cover a topic that people all around the world can relate to that goes hand in hand with tomatoes – salt. There are probably over 50 types of salt, but not all of them are edible. Some are used for health remedies, traditional ceremonies, […]

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history

Hyotei’s Tomato Soy Sauce

Tomatoes in in a quintessentially Japanese dish Hyotei, a three Michelin-starred kaiseki restaurant in Kyoto, has served some of the same dishes to travelers of the nearby Nanzen-ji temple for hundreds of years. That’s not to say that Chef Yoshihiro Takahashi lacks imagination, but rather speaks to the reverence for tradition in Japanese culture. Opened 400 […]

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food

Escape to the Ranch at Laguna Beach

The newly revamped Ranch delivers a wholesome good time, not to mention one unique Bloody Mary dish When driving down the Pacific Coast Highway toward the quintessential California beach town of Laguna, those dreamy visions of a mountain escape don’t readily come to mind. After all, getting there requires wending past a festive beach strewn […]

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history

From the Archives of Tomato History

The knowledge and beauty in vintage seed catalogs Contemporary seed catalogs sell with colorful, eye-catching photography, capturing bold blueberries, emerald broccoli crowns, vibrant orange peppers, and tomatoes in a rainbow of red, gold, and purple. It wasn’t always this way, however. In an 1893 Cox Seed & Plant Co. catalog, for example, seed descriptions curve […]

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history

Tomato – Is it a Fruit or a Vegetable?

The Landmark Case that Decided the Fate of Our Favorite Vegetable—or Is It a Fruit? John Nix was so committed to having the tomato classified as a fruit he filed a lawsuit. The Manhattan wholesaler and his sons, John W. Nix, George W. Nix, and Frank W. Nix, were frustrated that imported vegetables were subject […]

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food

Naples Pizza by Way of Maryland

Former Jean Georges New York chef Tony Conte has his eye on the pie Tony Conte—chef-owner of Inferno Pizzeria Napoletana in Darnestown, Maryland—has built a reputation for sourcing almost all of his ingredients locally. He’s happy to get in his car and head out to farms in nearby Frederick County to find the freshest produce […]

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Tomato Culture

Salts of the World

Our first region of France brings us several different types of sea salt. Fleur de Sel, meaning “Flower of Salt” is the finest one can purchase if you can afford it at $15-20 per pound. It is so costly because of the method of harvest. Fleur de Sel is harvest from tidal pools off the […]

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history

Bert Cutino Looks Back

The Sardine Factory owner reflects on 50 years in the restaurant business Few people in the restaurant industry have cooked for locals and celebrities alike while staying in business for more 50 years—and giving back so much to the community. Chef Bert Cutino is one such unicorn. The veteran restaurateur grew up on Cannery Row […]

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