farmer's markets & forks (S2E7) - by kaylee - kleerants

i hosted a dinner this past weekend. it was lovely. i made an hierloom tomato galette. two, actually. *** on july 27th, i went to chez panisse for the first time. the berkeley restaurant was founded by chef alice waters and is known as the birthplace of the farm-to-table movement. rebecca booked a table for two and i (very) happily accepted her invitation to join. i never liked raw tomatoes. well, not by themselves anyways. they’re fine with other things or in other forms (they’re quite delicious when they’re roasted), but i always pick out the raw cherry tomatoes and i never order the caprese. it sounds funny to say because tomatoes are such a fundamental ingredient. you can sprinkle them on salads or slide them between a burger patty and lettuce or sauté with garlic and balsamic or stir-fry with eggs or smash and sprawl over pizza dough or across a hot dog. but for some reason, i’ve never been into raw tomatoes. until chez. i actually enjoyed the raw tomatoes at chez. like really, re

i hosted a dinner this past weekend. it was lovely. i made an hierloom tomato galette. two, actually. *** on july 27th, i went to chez panisse for the first time. the berkeley restaurant was founded by chef alice waters and is known as the birthplace of the farm-to-table movement. rebecca booked a table for two and i (very) happily accepted her invitation to join. i never liked raw tomatoes. well, not by themselves anyways. they’re fine with other things or in other forms (they’re quite delicious when they’re roasted), but i always pick out the raw cherry tomatoes and i never order the caprese