Loving Spoonful

We believe in the power of community.

Supporting our neighbors is part of our responsibility not only as business people but also as citizens of our city. As such, The Tomato Head is committed to teaming up with East Tennessee organizations to enrich the lives of the less fortunate in our community.

We ask you to join us every month as we break bread and raise a pint for a deserving local organization by attending one of our Loving Spoonful fundraisers.

Loving Spoonful is a partnership between East Tennessee nonprofits, regional craft breweries, Flour Head Bakery and The Tomato Head. We’ll hold a series of fundraisers every month at both Tomato Head locations with a percentage of the proceeds raised going to our community partner.

We launched our program in February 2014 with proceeds benefiting one of Knoxville’s biggest supporters of local culture as well as being a valuable independent voice – WUTK 90.3 UT’s College of Rock. WUTK receives zero financial support for the University of Tennessee and funds were raised for a much needed audio board. Blue Pants Brewery kicked off our year by supplying delicious craft beer from Madison, AL for our WUTK special events.

The East Tennessee nonprofits we’ve celebrated in the first half of 2014 include Junior Achievement in March with Highland Brewing Company as our brewery partner,  Appalachian Mountain Bike Club and Foothills Brewing Company in April, Beardsley Community Farm and French Broad Brewing Company, Ijams Nature Center and Turtle Anarchy in June. July’s charitable partner is the Clarence Brown Theatre with Yazoo Brewing Company from Nashville as our tasty craft beer provider.

We have future fundraisers planned for Imagination Library/Knox County Libraries in August, Friends of Literacy in September, Childhelp USA in October, The Muse of Knoxville in November, and we end the year in December with fundraisers for Knoxville’s favorite set of twins, Helen and Ellen from the Love Kitchen.

Why the change?

By concentrating our energies on one nonprofit per month, we are better able to measure the impact of our giving as well as direct more money to and create greater awareness of each organization. Your continued support of The Tomato Head will further our charitable giving.

Each Tuesday of the month, a portion of the proceeds from all food and drink sales generated during lunch and dinner at both Tomato Head locations goes directly to nonprofit partner of the month.

GIVING POLICY

Because of the significant number of donation requests we receive, we have put the following criteria and guidelines in place.

To be eligible for participation in our charitable giving program, preference is given to secular 501(c)3 groups that maintain a focus within the following areas:

  • Women & Children – Dedicated to the well-being of women and children with a particular interest in serving children with special needs, survivors of domestic violence, or at-risk populations in our community.
  • Arts, Culture & Humanities – Focused on preserving, commemorating and celebrating the artistic and cultural heritage of East Tennessee, including studio artists, performance art groups, public broadcasters, schools and museums.
  • Human Services – Attend to the housing needs of the homeless, feeding the hungry, or providing literacy programs for children and adults.
  • Environment – Promote conservation and sustainable management of land, water, plant and energy resources; promote preservation and appreciation of environment, including outdoor activities.

WE DO NOT FUND

  • Educational Institutions (Exceptions are made for organizations within a university.)
  • Endowment Campaigns
  • Direct grants or scholarships to individuals
  • Political causes, candidates, organizations or campaigns
  • Advertising in charitable publications
  • Sports Organizations
  • Labor Groups
  • Conferences, galas and charity balls

HOW TO BECOME A TOMATO HEAD PARTNER:

All applications submitted must include the following information:

  • Organization’s Name, Address and Office Phone Number (we do not mail to P.O. Box addresses)
  • Organization’s IRS 501(c)3 number
  • Organization’s mission statement
  • Current roster of officers and board members
  • Summary of past year’s program service accomplishments with demonstrative results from previous fundraisers. For example, donating $10 provides (x) amount of services or feeds (x) number of people. See how Friends of Literacy describe their accomplishments (http://friendsofliteracy.org/donate/).
  • Three (3) most recent Form 990
  • Contact Person’s Name, Phone Number and Email Address
Due to the number of applications received, The Tomato Head does not accept phone calls regarding the status of a particular request and regrets that we cannot fulfill every one. Once your application has been reviewed, you will receive notification as to whether or not your request has been approved. Our preference is to direct our limited resources to local groups demonstrating the greatest need. Therefore, we are not able to accommodate out-of-area applications.

WHAT WE EVALUATE

Each charity is evaluated on two bases – alignment of charitable mission with our values as described above and the following financial performance metrics; these include but are not limited to program expenses, administrative expenses, fundraising expenses and fundraising efficiency. Financial efficiency metrics are based on criteria and benchmarks set by bbb.org, charitynavigator.org, givewell.org and guidestar.org.

WHO TO CONTACT

All requests must be submitted in writing on the organization’s letterhead (mail or email) to:

The Tomato Head

Attn: Michael Kuczmarski

12 Market Square
Knoxville, TN 37902

Or, submit your proposal to marketing@thetomatohead.com (Attn: Michael Kuczmarski)

The application deadline is 5PM EST, October 1 of current year to be considered for the next year’s partnership. No phone or in-person requests will be accepted other than materials dropped off for consideration.

Loving Spoonful Charitable Donation Program

July Loving Spoonful Fundraisers for the Clarence Brown Theatre.

Celebrate the 40th Anniversary Season of the Clarence Brown Theatre by joining us for these special fundraisers throughout July. The funds raised will be directed back into providing a cultural resource for both the University of Tennessee and the East Tennessee community.

A portion of the proceeds generated at each event goes directly to the Clarence Brown Theatre.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to the theater.
  • July 22 (Pint Night Fundraiser)Featuring Yazoo Brewing Company‘s Summer Seasonal wheat ale. The CBT receives a portion of the proceeds from the sale of every draft beer from any brewery.
  • July 29 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Clarence Brown Theatre sandwich.

You can also register to win TWO 8-show Preview Night subscriptions, $75 Tomato Head gift card plus a Clarence Brown Theatre swag bag including a canvas tote, pint glass, travel mug, umbrella, and T-shirt.  Also included in our giveaway is a brewery tour of Yazoo for a guest and a friend, and two hotel rooms in Nashville. ($1000 value)

Stop by either Tomato Head location today and ask your server how to enter. Drawing will be held July 31.

“We are excited to work with the CBT as our July Loving Spoonful partner. CBT is an extraordinary contributor to the cultural scene in Knoxville,” said Scott Partin, Tomato Head co-owner. “Its annual play calendar spans the breadth of live theater, from drama to comedy with a blend of shows that can entertain the whole family or the serious theater lover. Institutions like the CBT add an incalculable richness to life in Knoxville.”

Learn how you can make a donation today by clicking on the CBT logo.

Clarence Brown Theatre 40th Anniversary Season

Donate to the Clarence Brown Theatre today!

International Biscuit Festival People’s Choice Award Winner!

25,000 people attended the fifth ever-expanding International Biscuit Festival and their taste buds voted our Ms. Pearl Buttermilk Biscuit the People’s Choice Award Winner ahead of 20 other signature biscuit creations. Mahasti shared her biscuit recipe on WBIR recently. In case you missed it, here it is in all its first place glory.

For the biscuit:

2.75 cups all purpose flour

1 tbl sugar

3/4 tsp. Salt

1 Tbl plus 1 tsp baking powder

½ stick unsalted butter

1 1/4 cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms.

Pat dough down into a greased 12 inch pie dish or cast iron skillet. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

3/4 cup Mayonnaise

3 Tbl lemon juice

one 16 oz package frozen corn kernels

1 ½ cups shredded mozzarella cheese

Black Pepper

1 cup Cooked Bacon chopped (In her version, Mahasti used Benton’s bacon.)

6-8 Roma Tomatoes

Salt

Fresh Basil – julienned

Slice tomatoes into ¼ inch slices. Set aside. Combine mayonnaise with lemon juice. Pour mayonnaise mixture over biscuit, spread around with spatula to cover completely. Sprinkle the cheese over the mayo layer, and sprinkle lightly with black pepper. Sprinkle corn over mayonnaise mixture, followed by cooked bacon pieces.

Bake for 20 – 30 minutes, until cheese has melted and starting to brown. Remove the biscuit from the oven and overlap tomatoes on top of biscuit. Allow to cool for 5 minutes, sprinkle with fresh basil before serving.

Serves 8 – 10

Ms Pearl International Biscuit Festival People's Choice Award Winner

June Loving Spoonful Fundraisers for Ijams Nature Center

The Tomato Head celebrates one of Knoxville’s oldest and largest parks.

We invite you to join us throughout June as we fundraise for Knoxville’s most beloved park, Ijams Nature Center. Ijams offers over 300 acres of protected wildlife habitat and natural areas with over 12 miles of trails as well as convenient access to Knoxville’s Urban Wilderness. As a member and visitor supported nonprofit, your generous donations are needed to continue its ongoing legacy.

“Ijams is excited to partner with Tomato Head and their Loving Spoonful program for the month of June. All of the proceeds for the month will go towards programs to get kids in the Knoxville area active and outdoors,” said Mary Thom Adams, Development Coordinator. “The mission of Ijams is to provide engaging outdoor experiences for all people, and with the help of Tomato Head, we are working towards a happier and healthier community here in East Tennessee.”

A portion of the proceeds generated at each event go directly to Ijams Nature Center.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to Ijams.
  • June 12 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Ijams Nature Center sandwich.
  • June 17 (Pint Night Fundraiser)Featuring Turtle Anarchy Brewing Company’s “More Than Meets the Rye” double dry hopped IPA.

“Ijams is such a positive force in our community that they were an easy choice as Loving Spoonful partners.  Their work at preserving our natural environment and making their campus open and inviting for all of Knoxville to enjoy is paralleled only by the beauty of the Ijams park itself,” said Tomato Head co-owner Scott Partin.

But the fun doesn’t stop there!

Stop by either Tomato Head location to register to win a pair of tickets to WDVX’s Meadow Lark Festival on June 28 and a family membership to Ijams. The drawing will be held on June 25. You gotta stop by one of the locations to enter.

Ijams Nature Center

May Loving Spoonful Fundraisers for Beardsley Community Farm

The Tomato Head celebrates the sustainable urban gardening efforts of CAC Beardsley Community Farm with their next round of Loving Spoonful fundraisers. Join us throughout May to help raise much needed funds for farm improvements and further Beardsley Farm’s community outreach.

“The farm is very excited to benefit from the Tomato Head’s Loving Spoonful fundraiser! The Tomato Head has been tremendously supportive of CAC Beardsley Community Farm for over ten years. We look forward to a successful month with the Tomato Head and encourage all lovers of Beardsley, the Tomato Head, and good food to attend this worthy cause,” said Beardsley’s Farm Manager Khann Chov.

“Funds raised from the Loving Spoonful benefit will go towards Beardsley Farm’s operating budget including paying for utilities, and building materials to repair irrigation, signage, and garden beds. CAC Beardsley Community Farm grows over 4,000 pounds of produce with the help of numerous community volunteers. All of this food is donated to those in need in Knoxville. ”

CAC Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. All of the vegetables raised at CAC Beardsley Farm are donated to Family Crisis Center, Mobile Meals, Global Seeds, Knoxville Area Rescue Mission (KARM), and Western Heights Baptist Center.

“We selected Beardsley Community Farm because their mission of educating the public about natural food and the benefits of growing and eating your own crops is essential to creating a local food shed in East Tennessee,” said Tomato Head co-owner Scott Partin.

Proceeds generated at each event goes directly to Beardsley Community Farm.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to Beardsley Farm.
  • May 13 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Beardsley Farm sandwich.
  • May 20 (Pint Night Fundraiser) Featuring French Broad Brewing Company’s Ryehopper Rye Pale Ale.

For more information or interviews, please contact Khann Chov, Farm Manager of CAC Beardsley Community Farm, at 865-546-8446 and beardsleyfarm@gmail.com, or Michael Kuczmarski, The Tomato Head’s Marketing Director, at marketing@thetomatohead.com and 865-850-2318.

Beardsley Community Farm Logo

 

About CAC Beardsley Community Farm

CAC Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. The mission of the farm is to educate people of all ages about the possibilities and methods of organic and sustainable urban gardening. Beardsley Farm also gives support and tools to community members to help them grow their own food, and teach about the financial and environmental benefits of home food production. All of the vegetables raised at CAC Beardsley Farm are donated to Family Crisis Center, Mobile Meals, Global Seeds, Knoxville Area Rescue Mission (KARM), and Western Heights Baptist Center.

About The Tomato Head

Opened in 1990, The Tomato Head is committed to helping the community by supporting sustainable agriculture, giving to East Tennessee nonprofits, and recycling its food and packaging waste. Its new charitable donation program, Loving Spoonful, is a partnership between East Tennessee nonprofits, regional craft breweries and the restaurant. It consists of a series of fundraisers and special events with a percentage of the proceeds raised going to our community partner of the month.

Tomato Head’s Hummus Tartines with Moroccan Carrot Salad and Curried Cauliflower.

Moroccan Carrot Salad

4 cups Carrots, peeled and sliced

1 Tbl Vegetable Oil

Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.

¼ cup Fresh Squeezed Lemon Juice

1 Tbl Honey

½ cup Raisins

½ tsp Salt

½ tsp Allspice, ground

Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots.  Toss until evenly coated.

Curried Cauliflower

3 cups Cauliflower, cut into ½ inch pieces

¼ cup oil

1 tsp Salt

1 ½ tsp Curry Powder

In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.

To assemble Tartines –

Moroccan Carrots

Curried Cauliflower

Tomato Head Hummus

Flour Head Bakery Knoxville Sourdough

Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through.  Serve immediately.

Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.

Tartine with Hummus and Moroccan Carrots

Tomato Head’s Benedictine

We’ve got the perfect sandwich for summertime picnics – Mahasti’s Benedictine. Spread a generous amount of Benedictine on a slice of Flour Head Bakery Everyday White bread, top with Benton’s bacon, lettuce and tomato. You can also serve it as a dip with Flour Head Bakery pita crisps. Yum Yum Yum!

8 oz cream cheese, soft

1 cup cucumber, grated

¼ cup onion, grated

2 – 3 tsp jalapeno

¼ cup sour cream

¼ tsp plus a pinch of salt

Mix all ingredients together until well combined.

Hot or Not Dogs with spicy mayo, Asian slaw and fried egg on a Flour Head Bakery hot dog bun

Mahasti’s Hot or Not Dog recipe adds a sweet and tasty crunch that you typically don’t find with a grilled frankfurter. Plus, any reason to find another use for Sriracha is alright in our book. Flour Head Bakery’s hot dog buns will be for sale on Wednesday (and only Wednesday) at four Kroger locations (Farragut, Cedar Bluff, Bearden and Northshore), Three Rivers Market in Happy Holler and Butler & Bailey Market in Rocky Hill. Go get you some.

Be safe and enjoy our National Independence Day.

For the Slaw:

1 cup shredded Carrots

1 cup Daikon Radish

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo or Veganaise

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To assemble:

Spread spicy mayo on bun. Top with dog of choice, followed by slaw and an over easy egg (optional).

Hot Dog Buns

 

 

Tomato Head’s Sweetwater Valley Smoked Cheddar and Onion Pie

The fourth annual International Biscuit Festival was held a few weeks ago in downtown Knoxville. Over 20,000 folks meandered around Market Street and Krutch Park sampling twenty varieties of biscuits from participants such as Southern Living and Rel Maples Institute of Culinary Arts to Pillsbury. There were many types of biscuits ranging from the deep fried to smothered in gravy.

This year’s event marked the first time we entered the festival. Flour Head Bakery made a Sweetwater Valley Farm Smoked Cheddar and Onion Biscuit Pie. And, we’re proud to say Mahasti took second place in this year’s competition for her creation. The response was overwhelmingly positive and many of you have asked for the recipe. We’re happy to now share our winning recipe with you.

As always, share your results with us on Twitter and Facebook. Enjoy!

For the biscuit:

1.5 cups all purpose flour

1 tbl sugar

¼ tsp. Salt

¼ tsp baking soda

1 ½ tsp baking powder

½ stick unsalted butter

¾ cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 11 inch pie dish. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

2 cups sliced onion

½ tsp salt

¼ tsp black pepper

1 ½ cup heavy cream

1 cup bread crumbs

¼ cup unsalted butter, melted

1 cup Sweetwater Valley smoked cheddar cheese, shredded.

Cook onions in ¼ cup of vegetable oil over medium heat stirring occasionally until caramelized about 8- 10 minutes. Add heavy cream to pan and cook until cream thickens. Remove from heat and set aside.

Melt ¼ cup butter over low heat. Mix bread crumbs with melted butter. Set aside.

To assemble pie:

Spread onion mixture over biscuit. Cover with shredded cheese followed by bread crumbs. Bake in a 400 degree oven for 10 – 12 minutes, until golden brown and cheese has melted. Serve with a side salad as a meal, or as a side dish with chicken or steak.

Serves 6 – 8

(Photo courtesy of Kara and Remington Brown from http://www.kandradventures.com/)

International Biscuit Festival entry from The Tomato Head

 

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