Tomatoes garden grown, warm from the vine, waiting on the kitchen windowsill for dinner, is the quintessential image of summer that I take from my childhood. That must be why I look forward to the announcement of Winston’s tomato dinner every August.
Diners can indulge in a four-course tomato extravaganza Friday or Saturday, Aug. 8 or 9, 6:30 p.m. at Winston’s Restaurant, on the Sullivan University campus,. 3101 Bardstown Rd. Wines chosen to complement the flavors of each dish will be available for an extra charge.
The meal with start with an aperitif, a Singapore Sling made with pineapple, tomato, gin, cherry Heering, and a bunch of other summery flavors. The first course will be seared scallop seasoned with Recado Negro, tomato, corn chow chow and fried okra, paired with an Austria Riesling, a 2013 Gobelsburger. The second course will be a mysterious-sounding cold soup, ghost gazpacho, paired with 2013 Quintay Sauvignon Black “Clava,” from Chile.
Before the main course, chef John Castro will lead his renowned Intermezzo discussion that he calls the “naked tomato,” a comparison and tasting of several tomato varieties, to discover the taste range possible with tomatoes.
The third course will be spice-rubbed lamb chops with charred tomato, garlic jus, tomato and potato gratin and Kentucky Wonder beans, paired with 2012 Chateau Lamy Corbieres from Languedoc. Dessert will be a tomato Brown Betty with kulfi, saffron, cardamom, corn and mango coulis, paired with 2011 Darting Durkheimer Nonnengarten Gewurztraminer.
Dinner will be $65. (Wine pairings will be $25 additional). Call (502) 456-0980.
