Tomato Special Dinner #214: Featuring Vegetable Butcher, Cara Mangini

Date September 12, 2017, Tuesday
Time 7:00 pm - 9:00 pm
Price: $75
Phone 734.663.3663

Cara Mangini will slice, dice, and bring cutting-edge vegetable cookery to Zingerman’s Roadhouse!

We can’t wait for our first ever vegetarian Tomato Special Dinner with Cara Mangini! One of Mario Batali's first vegetable butchers at Eataly in New York City, she’s on a mission to put vegetables at the center of the American plate—and our Special Dinner!

Cara has traveled and cooked extensively throughout France, Italy and Turkey to study produce-centered cuisines. She’s the chef and founder of the produce-inspired Little Eater restaurants and farm stand in Columbus, Ohio and the author of The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, which was nominated for a James Beard Award and honored with two International Association of Culinary Professionals cookbook awards.

In 2017, her restaurant Little Eater was named one of the top 50 vegetable restaurants in the world by The Culinary Institute of America and EAT, an international organization dedicated to reforming the global food system.

The juicy tomatoes we’ve been growing this season at the Roadhouse Farm will indeed be the center of the plate for our Tomato Special Dinner #214. Don’t miss out on this opportunity to taste over 20 varieties of heirloom tomatoes as Cara unearths their flavors in the Roadhouse kitchen. \Not only will we be able to savor the recipes in Cara’s new book at this dinner, but she will perform a live vegetable butchering demonstration, and her book will be available for purchase and signing.

Menu*:

First Course:

Tomato Harvest Gazpacho

Buffet:

Smashed and Seared Beets
with chimichurri, arugula and goat cheese crema

Heirloom Tomato Panzanella

Marinated Garlic and Basil Peppers
with pine nuts and goat cheese tartines

Swiss Chard and Ricotta Crostatas
with fennel seed and olive oil crust

Corn Fritters with Heirloom Bean and Tomato Ragu
with balsamic reduction

Dessert Course:

Roadhouse Farm Melons

Zucchini Olive Oil Cake
with lemon drizzle

*Menu subject to change