Hankins and Lee Artists for Month of March

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.

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.

A Soup to Celebrate Spring

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.

© 2016 The Tomato Head Site by: Robin Easter Design