When we were in Cambridge, it wasn’t all work; we were able to sit down and enjoy a couple of meals at Craigie as well. It’s a good thing we did because we were exposed to a bounty of new ideas. One standout was a brunoise of green tomato, which garnished a raw hiramasa dish. Tony seasoned it lightly with salt and a touch of vitamin C and then vacuum-sealed the brunoised tomatoes to evenly bruise the fruit, accenting its vibrant color and making it taste crisper and juicier. This small element left a lasting mark.
We took the idea and ran with it. We seasoned our tomatoes with verbena sugar and Del Maguey Mezcal. Instead of vitamin C, we added some malic acid and a touch of salt. The result was transcendent, at least to us. The tomatoes were tangy and slightly sweet, with a haunting smokiness and a lingering herbal finish. It’s a whole lot of flavor in a beautiful but small bite. Details, it’s all about the details.
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