Home Grown

Chef's Recipe for Success - Fresh Ingredients

by Jenny Lynn Zappala, photos by Tom Owen

Bite into the smooth, taut skin of a garden-picked heirloom tomato and the faintly sweet, juicy pulp tastes bright and airy like carefree laughter. Like a perfect bunch of grapes, heirloom tomatoes hang heavy and crowded on the vine. Each row is a different variety, and each a unique color, texture and taste – much like wine grapes or apples. Executive Chef Brian Scheehser knows them, names them and understands them – the nearly 20 varieties of heirloom tomatoes he planted and picked – as intimately as children.

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