Some people pass on tomatoes. I simply cannot.
When Barrett’s announced a tomato dinner, I knew I couldn’t miss it. I asked around, but the answers came back either “I can’t” or “I don’t like tomatoes.” Who do they think they are? Tomatoes are my love language. So I did what I had to do. I went on my own. (Don't worry, I didn’t even bother to ask Gspice to join me. He doesn’t share the same love of tomatoes that I do.)
A few days ahead of the event, Barrett’s reached out, checking if I was comfortable dining solo or if I wanted another chance to bring someone. That small act of thoughtfulness stuck with me. I told them I was fine flying solo. My mom, who first passed down her love of tomatoes to me, would be my “plus one” in spirit.
When the evening finally arrived, I was excited. It felt like stepping into a part of myself I hadn’t visited in years. Back in 2015 and 2016 when I worked the wine and beer dinners at Rubaiyat in Decorah, I loved the rhythm of pairing food with drink, watching the courses unfold like chapters in a story. Barrett’s tomato dinner pulled me right back into that magic, only this time I was the guest.
Each course celebrated the tomato in a new way, paired with wine or a cocktail:
Tea & Bread with La Vieille Ferme Rose
Tartare with Archetype Sauvignon Blanc
Lumache with a Tomato & Rosemary Gin Martini
Sirloin & Tomatoes with Maestro del Pomidoro Sangiovese
Tomato Puff Pastry with Parajes del Valle Macabeo
What Did I Enjoy the Most?
My favorite course of the evening was the sirloin and stuffed tomato. The steak came with what looked like an herby pesto, alongside a rice and red pepper–stuffed tomato capped with melted and toasted Gruyère. Holy moly, that was a perfect bite, especially with one of my favorite wine varieties, the Sangiovese.
A close second was the tomato lumache. This pasta course came with delicately peeled tomatoes in a bright beurre blanc, paired with a fancy tomato and rosemary gin martini. YUM.
An Unexpected Surprise
Earlier in the evening, Chef mentioned they “chased a label” for the night, choosing a wine simply because a tomato graced the bottle. To my surprise, the event manager brought me over a bottle as I was eating the final course. Chef had wanted me to have it, in memory and celebration of my mom. How thoughtful is that? I couldn't help but tear up as I took a few more bites before regaining my composure.
My Type of Celebrity
I've said this before and it remains true. Chefs are my type of celebrity. It was such a thrill to dine on a menu created by Chef Barrett, who became friends and colleagues with Chef Michael Symon, and once competed on Iron Chef. Learn more about Chef Cory on the Barret's website.
We are lucky to have chefs in this community who treat food with reverence and hospitality with care. This night reminded me why I love these kinds of dinners. It is about flavors, but it is also about the feeling of being seen, welcomed, and celebrated.
Sometimes the best dinners are the ones where you make room for yourself.
