Starts this Sunday, July 31, in Stage Left
Tasting Menu Available through August.
A Shot of Tomato Soup
and a BLT Amuse
NJ has been known for extraordinary tomato production since The Campbell’s Soup factory in Camden gobbled up as many tomatoes as we could grow in The Garden State...
Sungold Tomatoes and Hamachi
The first tomatoes to reach The Old World were assigned the name “pomo d’oro” by Sienese botanist Pietro Andrea Mattioli. “Pomo d’oro” translates literally as golden apple. We assume they were yellow tomatoes...
Varietal Tasting of Heirloom Tomatoes
House – Made Mozzarella
Roasted Pumpkin Seed Oil
Aged Balsamic Vinegar
The variety of tomatoes available today is breathtaking. This is a direct result of people supporting our local farmers at greenmarkets and demanding better, more interesting, and more local products...
Tomatoes, Jersey Corn
The first mention of tomatoes with pasta didn’t occur until 1839 when Ippolito Cavalcanti, Duke of Buonvicino offered a recipe for Vermicelli con le Pommodoro.” The Sauce was the precursor to the modern Neapolitan tomato sauce...
Berhshire Pork Strip Loin
Classical Tomato Sauce a la Carême
The place of the tomato in Italian cuisine cannot be overstated, but its fundamental to French cuisine as well. Antonin Carême and Auguste Escoffier categorized hundreds of sauces that define classical French cuisine. The five “mother” sauces are Béchamel, Velouté, Espagnole, Hollandaise and…you guessed it…Tomato...
Flat Iron Steak
Jalapeno Corn Bread
There aren’t many surviving Aztec recipes, so we’re working from various descriptions. The first western person to write of a sauce including tomatoes was Bernardino de Sahagún, a Franciscan missionary to the Aztecs, who made note of a prepared sauce offered for sale in Tenochtitlán (today’s Mexico City) some time before 1590. He reported that the sauce contained tomatoes, hot peppers and pumpkin seeds. The Aztecs also taught us how to use corn...
Candied Tomato Brûlée
Basil & Black Pepper & Balsamic Ice Cream
A Final Shot of Tomato Soup
We end our dinner story firmly in the present and with an eye to the future. American chefs are informed by the past but are not bound by it. The tomato’s balance of texture, sweetness and acidity and its existence in the middle-grounds between savory and sweet, between fruit and vegetable, provide chefs with an exciting area to explore, delight and surprise us in ways rarely considered. Witness the Candied Tomato Brûlée with Three Ice Creams...
Tasting Menu $79
Available Starting Sunday and Through August
For reservations, click here or Reservations@StageLeft.com