Celebrate National Pizza Month with us!

  • Posted by: Tomato Head, Gallery Manager • October 9th, 2015

If you read our last post, then you know that we’re in the midst of National Dessert Month. And yet, that’s only one part of the story of October.  One of the most important holidays of the year is already upon us, but it’s one that we never stop celebrating. Unlike Christmas and Thanksgiving, which are typically limited to the last quarter of the year, here at Tomato Head National Pizza Month is like the song that never ends – it just goes on and on my friends, but at our restaurant it gets better with each round.

Even though Mahasti didn’t really start out with pie in her eyes, there was a big pizza oven in our original space that she couldn’t overlook, let alone move. Of course, hindsight being 20/20, we wouldn’t have it any other way – and we suspect that neither would many of our friends and guests.

Even though the month has a lot of neat designations that honor the foods we love, for us October is bittersweet – like anybody we look forward to the good times and fun stuff that start with this month, but it also means that the Farmer’s Markets are closing and so too the season of the really fresh, local produce that inspires many of our pizza specials. But the end isn’t here yet; there’s still some good stuff coming from our farming friends.

So this month we’re celebrating pizza in high style with a special that features some of the beautiful, organically farmed bok choy and organic Chinese long beans that we’re getting from local growers. Bok choy, a Chinese cabbage, shows up all around town (it’s even in stock at the Fellini Kroger), but Chinese long beans haven’t quite made it to the average Knoxville shop (though, Lowe’s has carried the seed on and off for several years).

The long bean comes from a prolific and pretty vine that’s actually more closely related to the southern cowpea than it is other green beans. And that sucker is long – it can easily grow to over a foot in length, even longer if you let it go to seed. Its scientific name includes the designation sesquipedalis, which is also the source of a very long and polysyllabic word, sesquipedalian which, unsurprisingly, means having many syllables.

What’s most important about our long beans is that they’re fresh, local, organic and on a pizza. This special pie is veggie rich, redolent of the East, and has a homemade kick. Mahasti and the mad scientists in the Tomato Head Test Kitchen have piled the long beans, bok choy, red peppers, chicken, and roasted peanuts on top of a white pizza with a soy, brown sugar sauce. The kick comes from our housemade kimchi – a spicy Korean relish that’s based on fermented cabbage (which, according to some, is a good cure for the morning-after).

There are so many flavor associations going here that it fires almost all of our taste bud pistons from sweet to savory.  You’ll have to grab a bite to believe just how good it is. The combination of these tastes makes a special kind of flavor party that’s perfect for our celebration. So get your party hats on, grab some napkins and tuck in – pizza month is here, and we can’t wait to share it!

Chinese Long Beans

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