It’s Friday in wine country and the
And, just as
One of the highlights of this season has always been the heirloom tomatoes stack, which I served in all of my restaurants once August rolled around. The appetizer is not only refreshingly flavorful, but it offers and impressive presentation.
Sliced heirloom tomatoes, grilled eggplant, sliced fresh Mozzarella, basil and chevre, preferablyLaura Chenel’s are layered to form a stack or tower. The heirlooms are full now their size rich. A few hearty slices not only add a hearty texture to the dish but also impressive height. Placing the entire stack on a small bed of mixed field greens, drizzled with just enough Balsamic to not rob the fresh flavor of the heirlooms makes a perfect appetizer-salad combination that can be respectfully priced as a special. This will add an attractive profit to the night’s bottom line.
You can also serve two smaller double stacks that ca be shared- this isa great two-for-one promotion. Aside from being an attractive dish it is easy to assemble and doesn’t impede kitchen productivity. Offer it as a special and also have a contest on who sells the most with your waiters.
It will not only add flavor to the menu but will be a towering morale boost for those professionals looking to sell more on your dining room floor.
All it takes is one stack being delivered to the table at the far end of the dining room and the dish will sell itself.
Have a great weekend. Take a break, go to the farmers market.