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Gala Tasting Menu

Heirloom Tomatoes with Green Curry-Coconut Emulsion and Asiago Cheese
Chef John Wabeck of Firefly — Washington, D.C.
Adapted by StarChefs

Yield: 4 servings


    For Heirloom Tomatoes
  • 2 pounds heirloom tomatoes, different shapes and colors
  • ¼ cup extra-virgin olive oil
  • 2 Tablespoons sherry vinegar
  • Herb salad (see recipe below)
  • Green curry-coconut emulsion (see recipe below)
  • 1 cup Asiago shavings, done with a peeler

  • For Herb Salad
  • 1 Tablespoon chives, cut diagonally into 1 inch slices
  • 1 Tablespoon chervil leaves, picked through
  • 1 Tablespoon assorted basil leaves, picked through
  • 1 Tablespoon tarragon leaves, picked through
  • 1 Tablespoon parsley leaves, cut into a chiffonade
  • 1 Tablespoon cilantro leaves, picked through

  • For Green Curry-Coconut Emulsion
  • 1 cup coconut milk
  • 1 Tablespoon heavy cream
  • 1 Tablespoons lime juice
  • 2 teaspoons green curry paste


Prepare the Heirloom Tomatoes:
Bring a large pot of salted water to a boil. Remove the cores from the tomatoes and cut an “x” in the opposite end. In small batches, blanch the tomatoes until the skins are loosened (about 1 minute). Then plunge the tomatoes immediately into ice water. Peel the skins off the tomatoes and remove the seeds. Cut the tomatoes into wedges or thick slices. Lay the tomatoes on a non-reactive baking dish or large plate. Season with salt, pepper, olive oil and sherry vinegar. Arrange the tomatoes on four chilled entrée plates or bowls and drizzle the juices from the baking dish around. Spoon the green curry-coconut emulsion over top of the tomatoes, divide the herb salad among the plates, and top with the Asiago shavings. Serve immediately.

Prepare the Herb Salad:
In a bowl, combine all ingredients. Just before servings, toss gently. Any combination of fragrant herbs can be substituted.

Prepare the Green Curry-Coconut Emulsion:
In a blender, combine all ingredients. Puree for one minute. Season with salt.