Tomato Fest at Cedarbrook Lodge

Photo courtesy Susan Lucas Hoffman // CC BY

Photo courtesy Susan Lucas Hoffman // CC BY

TomatoFare, the annual celebration of heirloom tomatoes at Cedarbrook Lodge, is on Sept. 6 from 1 to 4pm. Enjoy flavorful tomato bites from Copperleaf executive chef Mark Bodinet, Bobby Moore of Barking Frog, Jason Wilson of Crush and Millers Guild, Holly Smith of Cafe Juanita and more. Tickets are $25 in advance or $30 at the door. Cedarbrook Lodge is located at 18525 36th Ave. S., Seatac. Click here for tickets.

To prepare for TomatoFare, check out some tasty bloody Mary recipes from Copperleaf:

Roasted Red – Spicy Mary

Makes enough for six-12oz. drinks

For Mix:

  • 6 charred red tomatoes, skins removed
  • 4 black garlic cloves
  • 3 fire roasted peppers (serrano, jalapeno, etc), skins and stems removed
  • ½ cup lime juice
  • 1 tablespoon celery seed
  • 3 inches of freshly grated horseradish
  • 1 tablespoon coarsely cracked black pepper
  • 2 tablespoons salt

For Drink:

  • Premium vodka or tequila
  • Smoked paprika salt (equal parts smoked paprika and kosher salt, combined)
  • Roasted serrano chiles

Bloody Mary Mix:
Combine the first five ingredients and puree until smooth. Then add horseradish, pepper and salt. Stir or shake to combine. Refrigerate for 24 to 48 hours.

Ready to Serve:
To prepare, rim the serving glass with smoked paprika salt. Then add 1.5 ounces of premium vodka or tequila into the mix until the glass is 2/3 full. Add ice and garnish with whole roasted serrano.

Yellow Mary – Mediterranean Citrus

Makes enough for six-12oz. drinks

For Mix:

  • 6 Yellow tomatoes, blanched, skins removed
  • ¼ cup lemon juice
  • ¼ cup champagne vinegar
  • 1 tablespoon white pepper (finely ground)
  • 1 preserved lemon (fine zest)
  • 1 tablespoon Aleppo pepper

For Drink:

  • Premium vodka
  • Finely crushed Za’atar spice (equal parts dried thyme, oregano, sumac and toasted sesame seeds)
  • Kosher Salt
  • English Cucumber

Bloody Mary Mix:
Combine the first four ingredients and puree until smooth. Stir in zest and Aleppo pepper. Refrigerate for 24 to 48 hours.

Ready to Serve:
Create Za’atar salt by combining equal parts Za’atar and kosher salt. Rim the serving glass with Za’atar salt. Add 1.5 ounces premium vodka and top with Bloody Mary mix until 2/3 full. Fill glass with ice and garnish with slice of English cucumber.

The “Green Mary” – Herbal

Makes enough for six-12oz. drinks

For Mix:

  • 4 green tomatoes, peeled
  • 4 tomatillos, peeled
  • 4 scallions, sliced
  • ½ cup lime juice
  • 3 garlic cloves
  • 1 tablespoon celery seed
  • 1 inch horseradish (fresh grated)
  • 1 tablespoon salt
  • Small handfuls each parsley, tarragon, mint, dill

For Drink:

  • Absinthe/pastis
  • Premium vodka
  • Absinthe ice cubes

Bloody Mary Mix:
Combine all ingredients, except for the Absinthe ice cubes, puree until smooth. Refrigerate for 24 to 48 hours.

Absinthe Ice Cubes:
Combine 1 cup hot water with ½ cup sugar and ¼ cup lemon juice. Stir in ¼ cup Absinthe/Pastis and fill ice cube tray. Freeze.

Ready to Serve:
Combine 1.5 ounces premium vodka with .25 oz Absinthe/Pastis. Then, add the mix until the glass is 2/3 full. Top off with Absinthe ice cubes.

*For those that do not prefer the taste of Pastis, regular ice may be used and Absinthe/Pastis omitted.

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