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Wednesday, April 27th, 2011
Many of our regular customers know that we’ve been using Mondays to raise money for Japan Relief Efforts. For over a month we’ve committed to donate 10% of Monday’s sales to our selected agencies (Doctors Without Borders and UNICEF). Since beginning the initiative, we’ve raised $2,217, which puts us incredibly close to our $3,000 goal.
The disasters in Japan, and the lives impacted by them, haven’t been top of the news lately. The traumatic event has already had its “turn” in the news cycle and attentions have largely moved to other issues. That’s the world we live in. But it doesn’t change our determination or desire to reach the goal we set, and we hope you’ll continue joining us on Mondays.
How can you help? Share the information with your friends on Facebook. Send a tweet about it. Talk it up at work. Bring your buddy or sister or team or sweetie to lunch on Monday and know you’ll not only be eating well but you’ll be doing good at the same time.
Thanks to all our amazing customers!
Tags: Doctors Without Borders, eat well + do good, Japan, Japan Relief, Mondays, specials, The Tomato Head, UNICEF
Posted in Knoxville, Maryville, Uncategorized | Comments Off
Saturday, April 16th, 2011
Mahasti presented the recipe for The Tomato Head’s Lemon Bars on WBIR this morning, including a tip that the restaurants are using today–you can make these Lemon Bars in cupcake form. Simply build them as the recipe describes but use individual cupcake forms for each one. However you choose to form them or cut the Lemon Bars, you’ll have a sweet spring treat that pleases.
No time to bake today? Both restaurants will be serving these Lemon Bars, so come on by for brunch, lunch or dinner.
Tomato Head’s Lemon Bars
For crust:
1 ¾ cup all purpose flour
2/3 cup powdered sugar
¼ cup cornstarch
¾ tsp salt
1 ½ sticks butter – cut into small pieces
Zest from one lemon
Preheat oven to 350 degrees.
Line a 9 X 13 baking pan with parchment paper, making sure the paper comes up all the sides. If your paper is not wide enough place one sheet going lengthwise the cover that sheet with another sheet going crosswise – making a plus sign (+) with the paper.
Place flour, sugar, cornstarch, and salt in the bowl of a stand mixer and mix on low speed. Add lemon zest and butter. Mix until the mixture starts to resemble sand. Pour entire mixture into your prepared pan. Press the mixture down with your hands until the crust is compact and fairly smooth.
Bake the crust in the preheated oven for 20 minutes.
For the filling:
4 eggs
1 ¼ cup sugar
3 Tbsp all purpose flour
Zest from 2 lemons
2/3 cup fresh lemon juice
1/3 cup whole milk
1/8 tsp salt
In a medium bowl, whisk together the sugar and flour. Add the remaining ingredients and whisk until well blended. Pour the filling over the cooked crust. Place the lemon bars in the oven for an additional 20 – 25 minutes or until the lemon mixture is set and starting to brown on the edges. Cool in pan for 30 – 45 minutes, then refrigerate for 1-2 hours or until cold. Gently pull on the corners of the parchment paper and remove the lemon bars from the pan. Cut the lemon bars into 1X1 or 2X2 squares, sprinkle generously with confectioners’ sugar and serve.
Tags: baking, cupcakes, desserts, food gotta cook, lemon bars, Mahasti, recipes, spring, sweets, The Tomato Head, WBIR
Posted in Knoxville, Maryville, Recipes, Uncategorized | Comments Off
Monday, April 11th, 2011
Since mid-March, The Tomato Head restaurants have been raising money for Japan Relief Efforts–10% of each Monday’s sales are going to Doctors Without Borders and UNICEF.
Thanks to all of our incredible customers, we’ve raised $1050.86 to date. That’s a pretty specific update, but we want to let everyone know exactly where we are…and exactly where we’d like to go.
We’re setting a goal for our fundraising–$3,000 total. Can you help us get there?
It’s beautiful in our part of the world today, and we hope everyone will make their own Monday a little better by joining us for lunch, or ordering food to-go. When you do, you’ll know you’re not only eating well, you’re also doing good.
So come have one of our Hot Dog specials (only offered on Mondays), try another one of our specials, order your favorite Tomato Head item, or try something new. Whatever you choose, you’ll be choosing something that will feed you and pay it forward.
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Saturday, April 2nd, 2011
April’s featured artists will be Terri Yeatts and Nicholas Hankins.
Terri Yeatts work will be on display at the downtown Knoxville Tomato Head location, from April 2nd through May 6th, 2011.
"Crows Feet," by Terri Yeatts
"Old England," by Terri Yeatts
Artist Statement: I use paint like a writer uses words, making this the main source of communication between the artist and the viewer.
The two subject matters that capture my interest the most are buildings and crows. I have been painting crows for several years now and my interest in them was sparked by my observation of their daily lives, mainly how they interacted with each other and other birds. I decided to do a little research and in doing so I discovered I was not alone in my interest with their behavior. I found that they are not only tool users but they have relationships much like humans. My paintings of crows depict a whimsical view of a highly misunderstood subject matter.
The buildings I paint appear to have a child-like approach. I prefer to focus on the simplicity and innocence of the subject matter and I am intrigued with their structures.
~
Nicholas Hankins will be on view at the Maryville Tomato Head, 211 West Broadway, from April 3rd through May 7th, 2011.
Tags: art, Buildings, Crows, Knoxville, Maryville, Nicholas Hankins, painting, Terri Yeatts, The Tomato Head, trains
Posted in Knoxville, Maryville, Monthly Art, Uncategorized | Comments Off
Saturday, April 2nd, 2011
Along with Dogwood Arts Festival, the Covenant Health Knoxville Marathon, and East Tennessee pollen, nothing tells you springtime is really here like eating outside. And with those picnics, spontaneous backyard gatherings, and the like, comes some traditional favorite, fun foods. By now, you’ve probably heard about Hot Dog Mondays at The Tomato Head, and our recipe for Baked Beans is a perfect complement for serving hot dogs at home.
Mahasti presented this recipe on WBIR this morning, and also shared a great dog assembly–chopped lettuce, baked beans, cheddar and daikon slaw. We’re not offering it in the restaurants today, but we will be featuring it on Monday, for Hot Dog Mondays. Even better, when you order up your dog on Monday, know that you’re not only eating well, but doing good at the same time. For the remainder of April, and potentially longer, we’ll be donating 10% of our Monday sales to Japan Relief efforts (Doctors Without Borders and UNICEF).
So, give these Baked Beans a try in your own kitchen, and come Monday, swing by and try ‘em on our Hot Dog special. We promise they’ll make your Monday much, much better. Woof!
Tomato Head’s Baked Beans
3 cups navy beans, looked and soaked overnight
1 cup onion, diced
1 cup ketchup
1 Tbsp light brown sugar
½ cup molasses
2 cups tomato sauce
1 tsp salt
1 Tbsp Chipotle Tabasco sauce, optional
Drain and rinse the beans. Place the beans in a large pot with 2 inches of water to cover and cook over medium heat for 30 – 40 minutes, or until soft.
Preheat oven to 350 degrees.
Once again drain the beans. Place the beans in a large bowl. Add the remaining ingredients and stir together until well mixed. Pour the beans into a 3 quart casserole dish. Bake for 1 hour.
Tags: baked beans, covenant health knoxville marathon, daikon, Doctors Without Borders, dogwood arts festival, hot dog mondays, Hot Dogs, Knoxville, Mahasti, Maryville, pollen, recipes, slaw, specials, UNICEF, WBIR
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Saturday, March 19th, 2011
This week Mahasti was really wanting to do something in the fun spirit of Tennessee. Inspired by the spring rains and the swollen, silt-churned Tennessee river, she presented another original, The Tomato Head’s Tennessee Mud Pie, on WBIR this morning. While the kids muck it up in the yard with their down and dirty mud pies, sneak inside and give this version a try. Come snack time, we guarantee this one will win the day with plenty to spare for dinner dessert.
Of course, if you’d rather, we’ll be serving our Tennessee Mud Pie in both restaurants today. Order up a slice of pure and sweet Tennessee.
The Tomato Head’s Tennessee Mud Pie
For the Crust:
20 Oreo cookies
1 Tbsp melted butter
(or 1 prepared chocolate crust)
Place the Oreos in the bowl of a food processor. Pulse the cookies until fine. Add the melted butter and process until the cookie crumbs are evenly coated.
Press the cookie crumbs evenly into the bottom and sides of a 9-inch pie pan. Refrigerate the crust while making the filling.
For the Filling:
1 stick unsalted butter
6 oz bittersweet chocolate
2 tsp instant coffee
3 Tbsp sour cream
½ cup sugar
3 eggs
1 Tbsp light corn syrup
½ tsp vanilla extract
2 Moon Pies
Preheat oven to 375 degrees.
In a medium bowl, set over a pot of barely simmering water, melt the butter and chocolate. When the chocolate has melted completely remove the bowl from the heat. Allow chocolate to cool for 10 – 15 minutes. Add the remaining ingredients and whisk until all the ingredients are incorporated.
Cut each of the Moon Pies into 6 equal triangles. Place the cut Moon Pies in the bottom of the chocolate crust and cover with the chocolate filling.
Bake the pie for 30 – 35 minutes or until the filling is puffed up and cracked. Allow the mud pie to cool completely on a rack. Serve the pie warm or at room temperature with some whipped cream or ice cream.
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Sunday, March 6th, 2011
Every month The Tomato Head features new art, and with this March comes the work of Nicholas Hankins at the Knoxville restaurant. The collection of paintings and drawings will be on exhibit through April 1st.
Paintings and drawings by Nicholas Hankins
The artist statement for the show:
I love to create work that I can become engulfed in with passion and enthusiasm. When I paint, I seemingly become freed from the constraints of time and place. Sometimes, ideas flow from inspiration through my hands so fast it is akin to an out of body experience; as if I am watching someone else at work on my painting. It is this elusive and satisfying state that I strive for, to be at peace with myself and the world around.
Feeling a sense of uncertainty about process affirms that I’m pushing boundaries while enjoying the sense of play with materials and mark making. I feel the traditional disciplines which inform my work are easily accessible and invite the application of a narrative from the audience.
An interesting aside to my working process is that the final image may be the calculated realization of a goal or simply the vehicle I have employed to spark the impetus for experimentation. This ebb and flow of “play” and “work” is not only enjoyable for me, but I feel provides a range of work for viewers that stays refreshing and interesting.
The work of Vickie Kallies Lee will be available for viewing at the Maryville Tomato Head, through April 2nd.
Tags: art, artist statement, birds, drawings, Knoxville, March, Maryville, Nicholas Hankins, paintings, The Tomato Head, trains, Vickie Kallies Lee
Posted in Knoxville, Maryville, Monthly Art, Uncategorized | Comments Off
Saturday, March 5th, 2011
You can’t deny the crocus, daffodils, Bradford pears, rain and robins. Spring is here. And with spring comes a new season in the kitchen. As your cravings begin to seek out new seasonal flavors, this soup, Carrot Orange topped with cranberry mint crema, may be just the thing to celebrate these early days of spring.
Mahasti presented the recipe on WBIR this morning, but if you missed the show, now worries. We’ll be serving it at both restaurants today. Enjoy!
Tomato Head’s Carrot Orange Soup topped with Cranberry Mint Crema
For the Soup:
1/4 cup Vegetable Oil
½ cup onion, diced
4 cups carrots, peeled and sliced
1 Tbsp fresh ginger, peeled and chopped
2 -3 inch strip of orange zest
3.25 cups water
½ cup orange juice
1 tsp salt
½ tsp black pepper
¼ tsp ground allspice
½ tsp ground coriander
1 Tbsp light brown sugar
½ cup sour cream
½ cup heavy cream
Heat the oil in a medium sauce over medium heat. Add ginger, carrots, orange zest, water and orange juice to pan. Bring the mixture to boil, then reduce heat, and simmer 15 – 20 minutes or until carrots are soft. Remove from heat. Add remaining ingredients.
If using an immersion blender – blend soup till smooth. Serve immediately topped with cranberry mint crema. If using an upright blender – allow soup to cool (see note). Blend soup in 2 batches – heat before serving.
Note: blending hot ingredients in a traditional upright blender can cause severe burns. Make sure your soup is at room temperature before blending.
For the Cranberry Mint Crema:
½ cup sour cream
1/3 cup dried cranberries
1 Tbsp chopped fresh mint
3 Tbsp heavy cream
1/8 tsp salt
Place all ingredients in a blender and blend until smooth.
Tags: carrots, cranberries, crema, ginger, Knoxville, Mahasti, March, Maryville, mint, orange, recipes, soup, spring, The Tomato Head, Tomato Head, WBIR
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Saturday, February 19th, 2011
Mahasti will be on WBIR this morning, around 8:15ish, showing how she makes (and how you can make) Tomato Head’s chocolate pudding. It’s another one of those comfort food sweets that made with the right ingredients and love can become a decadent little treat.
Both restaurants will be serving this special dessert today, atop a heated chocolate chip cookie and topped with a dollop of fresh whipped cream – topped with chocolate pudding and whipped cream.
Get your spoons ready!
Tomato Head’s Chocolate Pudding
1 Tbsp Cocoa Powder
2 Tbsp Cornstarch
2/3 cup sugar
Pinch of salt
3 egg yolks
1 cup heavy cream
2 cups whole milk
6 oz bittersweet chocolate, melted
1 Tbsp unsalted butter
2 tsp vanilla extract
Place milk and ½ cup heavy cream in a medium stainless steel sauce pan, over low heat. Melt chocolate by placing it in a small bowl over a pot of boiling water. When chocolate has melted completely, remove from heat and add it to the milk and heavy cream mixture.
Sift cocoa powder and mix with cornstarch, sugar and salt. Add ½ cup heavy cream and eggs yolks – whisk well. Temper the eggs by adding a little of the chocolate milk to the egg mixture and whisking constantly. Gradually add the egg mixture into the milk on the stove, whisking constantly. Keep the heat on low and stir with a wooden spoon until the mixture gets thick and coats the back of the spoon.
Remove the pudding from the heat and pass through a sieve into a medium metal or glass bowl. Serve warm or cover the surface of the pudding directly with saran wrap and refrigerate for several hours or overnight.
Serve with chocolate chip cookies and whipping cream.
Tags: chocolate chip cookie, chocolate pudding, dessert, Mahasti, pudding, recipes, specials, The Tomato Head, WBIR, whip cream
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Wednesday, February 9th, 2011
Paintings by Vickie Kallies Lee will be on view at the Knoxville Tomato Head Restaurant from February 2nd through March 4th, 2011.
From February's Knoxville exhibit, by Vickie Kallies Lee
From February's Knoxville exhibit, by Vickie Kallies Lee
“Vickie Kallies Lee’s paintings make reference to patterns and designs from American wallpaper, drapes and linoleum from the forties, fifties and sixties. Her vintage collection supplies the subject matter for interiors where dolls smile silently. Are they keeping secrets?”
In Maryville this month, recent works by Ruth Allen will be on view from February 6th through March 5th, 2011.
Tags: art, February, Knoxville, Maryville, painting, Ruth Allen, Tomato Head, Vickie Kallies Lee
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