Let us take care of dessert this holiday season. Mahasti has created three delicious versions of classic Christmas pies – Lakeview Farm sweet potato, apple, and pecan. Each tasty pie is 9″and only $29.50. Vegan versions of each pie are available, too! Pies will be ready for pick up on December 23 and 24.
Please call Market Square at 637-4067 or the Gallery at 584-1075, or stop by the bakery counter at either location to place your order today. Orders are due by Sunday, December 21.
Earn delicious treats by signing up for our loyalty program today!
The next time you’re visiting Market Square or the Gallery Shopping Center ask your sever to register your new account. All we need is your first name and email address. Of course if you give us your birthday, you can get a free dessert during the month of your birthday. Just imagine a free slice of our peanut butter chocolate pie or a Flour Head Bakery gluten free cupcake for turning a year older and wiser.
You’ll immediately receive 25 points for signing up. We’ll need you to complete your member profile at www.thetomatohead.com/loyalty. Once that step is complete, you can toss away the card your server gave you. On your next visit, we’ll be able to look up your account by your name or email address.
We look forward to offering some creative and fun rewards as the program grows. For now, earn the following treats:
Your privacy is very important to us. All your information is kept private and not shared, sold or provided to any third party.
Thank you to everyone that came out in February for the launch of our charitable giving program Loving Spoonful. With your help, we raised $610 for WUTK.
In March, we’re partnering with Junior Achievement of East Tennessee and Highland Brewing Company from Asheville, NC.
Why Junior Achievement?
“We like the fit between Junior Achievement and Loving Spoonful because of our focus on nonprofits that work with kids,” said Tomato Head co-owner Scott Partin. “Junior Achievement of East Tennessee does an outstanding job helping school children understand the realities of work life through its in-class work and by immersing kids in a day at work using its Biz Town campus.”
“Tomato Head stepping up to host a series of fundraisers for us will help us not only financially but to have the opportunity to get interest from participants to possibly get involved in a volunteer role. Both aspects will allow us to provide quality JA experiences for even more students – and to meet the demand for our programs,”said Callie Archer, VP of Development of Junior Achievement of East Tennessee.
“We appreciate the support and are looking forward to growing the partnership to serve even more young people. It’s a WIN, WIN, WIN situation – customers win because they get to enjoy great food and beverages from Tomato Head, the company wins by being known as one that invests in their community, and most importantly, students win when they get a JA program!”
You’ll have three opportunities to come out and show your support for the kids of Junior Achievement.
Be sure to save these dates!
Tuesday, March 11 (Sandwich Day Fundraiser)
Both Tomato Head locations will offer a special Junior Achievement Banh Mi sandwich with $3 dollars from each sandwich sold going to the nonprofit.
Sriacha Mayo. Bo Ssam Roasted Pork/Asian Glazed Tofu. Pickled Carrots. Daikon Radish Slaw. Braised Napa Cabbage. Fresh Cilantro
Tuesday, March 18 (Pint Night Fundraiser)
Our friends at Highland Brewing Company are sending our Market Square location their Ashevilliner Weiss, a delicious award winning beer in the Berliner Weiss style. You won’t be able to get this anywhere else in Knoxville. The Gallery of Knoxville store will pour Highland’s Little Hump Spring Ale. Junior Achievement receives $1 from each draft sold, whether it’s the Ashevilliner Weiss, Little Hump Spring Ale or any tasty craft beer we offer on draft. Highland has also been kind enough to send pint glasses that will be given away as thank you gifts.
Tuesday, March 25 (Beer Dinner Fundraiser with Highland Brewery)
Rye Toast. Herbed Goat Cheese. Smoked Salmon. Pickled Onion. Gaelic Ale
Scotch Egg (Riverplains Sausage or Savory Fennel Cornbread). Spinach. Maple Mustard Vinaigrette. Black Mocha Stout
Shepard’s Pie or Vegetable Shepard’s Pie. Devil’s Britches IPA
Bourbon Vanilla Custard. Raspberries. Flour Head Bakery Shortbread. Black Mocha Stout Whipped Cream. Ashevilliner Weiss
Tickets are only $45 (including tax and gratuity). Junior Achievement of East Tennessee receives $10 from each ticket sold.
Seating is limited for our Highland Brewing Beer Dinner so call 584-1075 today for reservations.
The Tomato Head is introducing Loving Spoonful. It’s our new charitable donation program that is a partnership between our restaurant, regional craft breweries and East Tennessee nonprofits.
We’re excited to launch our new program in February with proceeds benefiting one of Knoxville’s biggest supporters of local culture and a valuable independent voice – WUTK 90.3 UT’s College of Rock. WUTK receives zero financial support for the University of Tennessee and needs funds for a much needed audio board.
The kind folks from Blue Pants Brewery in Madison, AL have been generous enough to send us special one-off beers and styles that make for a delicious reason to come out and quaff a few for an important community backer.
You’ll have three opportunities in February to raise these crucial funds, and we encourage you to come out and show your love for UT’s College of Rock.
Be sure to save these dates!
February 11 – Sandwich Day fundraiser at both locations. $3 from every special sandwich sold goes to UT’s College of Rock. Mahasti is making a meatball grinder using Belted Galloway beef from Riverplains Farm in Strawberry Plains, TN. You’ll have a choice of ground beef meatballs or vegetarian portobello balls with roasted onions and peppers topped with house made marinara. It will be served on a Flour Head Bakery beer mash hoagie.
February 18 – Pint Nights at both locations. The Gallery of Knoxville and Market Square will pour Blue Pants Brewery’s Belgian Red Ale aged in Cabernet barrels. $1 from each draft sold goes to WUTK
February 25 – Beer Dinner at The Gallery of Knoxville location featuring craft beers from Blue Pants Brewery paired with a special menu crafted by Sam and Mahasti. WUTK receives $10 from each ticket sold.
Seating is limited for our special Blue Pants Brewery Beer Dinner. Call 584-1075 today for reservations.
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.
It’s on this philanthropic note that we’re announcing the launch our charitable giving program, Loving Spoonful.
Loving Spoonful is a partnership between East Tennessee nonprofits, regional craft breweries and The Tomato Head. We’ll hold a series of fundraisers and special events every month at both Tomato Head locations with a percentage of the proceeds raised going to our community partner.
We’re excited to launch our new program in February with proceeds benefitting 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 needs funds for a much needed audio board.
We have many more East Tennessee nonprofits we’ll be celebrating throughout 2014 including Junior Achievement in March with Highland Brewing Company as our brewery partner. We have future fundraisers planned for Appalachian Mountain Bike Club, Beardsley Farm, Ijams Nature Center, and Imagination Library/Knox County Libraries.
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.
Loving Spoonful includes the following special events:
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:
WE DO NOT FUND
HOW TO BECOME A TOMATO HEAD PARTNER:
All applications submitted must include the following information:
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)
For 2014, applications will be taken on a rolling basis with reviews occurring the last week of the month. 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.
Our menu experienced some changes last fall. The tuna salad is no longer available but that doesn’t mean you still can’t enjoy this classic lunchtime sandwich. A few of our customers have since asked for the tuna salad recipe and today’s the day we share it with everyone. In Mahasti’s simple to follow recipe, she’s substituted sour cream for mayonnaise, thus lowering the calorie count. The addition of Sriracha lends some tanginess, while chipotle sauce adds a smoky profile. The bells peppers, relish and onion add a nice crunch.
Enjoy!
1 – 12 oz Can Tuna in water
2 Tbl Onion, chopped
¼ cup Red Bell Pepper, diced
2 Tbl Cider Vinegar
1 tsp Fresh Lemon Juice
2 heaping Tbl sweet pickle relish
2 heaping Tbl Dill Pickle, chopped
Scant ¼ cup sour cream
1/8 tsp Sriracha Sauce
1 tsp chipotle sauce (from a can of chipotle en adobo)
1/8 tsp garlic powder
1/8 tsp plus a pinch salt
Drain Tuna and squeeze out all of the water. Transfer Tuna to a large bowl, add remaining ingredients and toss well with a spoon till everything is well distributed.
Serve on Flour Head Bakery Every Day White sliced sandwich bread.
What do you get when you cross French toast, a waffle and a pancake? We’re calling it a UFO. Once the pita hits the hot griddle, they’ll expand and your breakfast will appear to be from out of this world (and taste like it too).
Mahasti’s recipe calls for a garnish of bananas. You can tell from our photo that we thought the sweetness of fresh strawberries would add another dimension to the plate. With blueberry season just around the corner, you’ve got another great berry available for brunch. Share your success with us on Facebook or Twitter. Bon appetit!
For the Waffle Batter:
½ plus 1/3 cup all purpose flour
2 tsp baking powder
2 tsp sugar
¼ tsp salt
½ tsp cinnamon
1 cup milk
2 eggs
1 tsp vanilla
1 stick butter, melted
In a small bowl, mix together all dry ingredients. In another small bowl, mix together milk, eggs and vanilla. Add the milk to the dry ingredients and mix well. Add the melted butter and mix until all the melted butter is incorporated.
To Make the UfO’s
Waffle batter
4 pita rounds
4 bananas
Maple syrup
Butter for the pan
Heat a skillet over medium heat, place a little bit of butter in the skillet. Spread the melted butter around with a paper towel or pastry brush. When the skillet is hot, dip one pita in the waffle batter, flipping the pita once to coat both sides. Pick the pita bread up out of the batter and allow some of the batter to drip off. Place the pita on the hot griddle, when the excess batter starts to bubble and dry out (like a pancake) flip the pita over and cook other side. Flip the pita over once or twice until you are certain that the waffle batter has cooked all the way, about 3-4 minutes.
Top cooked pita with a whole banana sliced and maple syrup.
Serves 4-8 – depending on the size of your pitas you can share one between two people.
As one of the proud sponsors of the Tennessee Shines Radio Show, we’re thrilled to be a part of the great WDVX tradition of bringing some of the country’s most gifted musicians and storytellers to downtown Knoxville. Previous Tennessee Shines performers have included local favorites like the Tim Lee 3, Lil iFFy, Brent Thompson, and The Lonetones, as well as nationally-renowned and well-traveled acts such as Chuck Prophet, Casey Driessen, Shannon Whitworth, and Malcolm Holcombe.
Our fans on Twitter (@thetomatohead) will want to pay attention every Thursday and Friday at noon when we play some music trivia. The first person each day to answer correctly receives a pair of tickets to the live radio show. One very special winner each week will also receive a $50 Tomato Head gift card, dinner for two at the restaurant prior to the show, freshly baked bread from our new sprout, Flour Head Bakery, plus some cool Tomato Head swag.
You can catch Tennessee Shines every Monday night at 7pm at the Knoxville Visitor Center, located at the corner of Gay Street and Summit Hill Drive.
The Episcopal School of Knoxville (ESK) decided they could have healthier kids and a better lunch program if they converted a portion of their farm-like acreage and turned it into actual farm. Headmaster Jay Secor and Head Chef, Renee Nye (along with many others from ESK) have been collaborating with Mahasti, founder and co-owner of The Tomato Head, to revamp their school’s food program. The results have not only been delicious, but inspiring.
Secor and Nye joined Mahasti on WBIR this morning as she presented The Episcopal School of Knoxville’s Mac-n-Cheese recipe, and together they shared more of the ESK story. The school truly took a “soup to nuts” approach as they assessed and changed their program—converting acreage into gardens and space for chickens, committing to buying local as much as possible, even baking bread from scratch and preparing food to order. The focus of the food at ESK is now on freshness, taste, and healthiness.
“It can seem overwhelming at first,” noted Mahasti, speaking of the changes and new approaches she introduced to ESK. “But it’s actually easier than everyone thinks. And it’s so much better for the school and the children.” Secor and Nye proudly agree.
In fact, the consultation process that Mahasti provided went so well, she’s excited about working with other schools who may be interested in developing a healthier food program. And most kids are thrilled to know they’re school lunch has a Tomato Head touch.
Of course, Mac-n-Cheese is a much beloved dish for many kids. ESK students love the new version they get to eat in their dining hall, and Mahasti shared the school’s recipe this morning on WBIR.
(In addition, both the Maryville & Knoxville restaurants will be serving a very special take on this Mac-n-Cheese recipe today. It’s very different, but once you try it, you’ll swear by it—this delicious mac-n-cheese on a pizza topped with Benton’s Bacon and Roasted Onion. Unforgettable yum.)
Episcopal School’s Macaroni and Cheese
For the White Sauce:
4 oz unsalted butter
2 oz flour
4 cups Cruze Farm milk
1 cup heavy cream
1.5 tsp salt
¼ tsp black pepper
In a large skillet, or medium sauce pan, melt butter over medium heat. Add flour and whisk constantly until no more lumps remain. Add remaining ingredients and whisk constantly until sauce thickens.
Yields 5 cups
To assemble Macaroni and Cheese:
3 cups Sweet Water Valley Cheddar Cheese, shredded
1 cup heavy cream
1 box Barilla Plus Elbow pasta, cooked according to package directions
Preheat oven to 350 degrees.
Place cooked pasta in a large bowl. Add cheese, heavy cream and 4 cups of the white sauce to the bowl and mix until well incorporated. Save remaining sauce for later use.
Place macaroni and cheese in a 3 quart baking dish. Sprinkle with some additional shredded cheese.
Bake for 20 – 25 minutes until dish is bubbling and cheese has melted. Remove from oven and allow macaroni and cheese to sit for 5 minutes and serve.
Serves 8 – 10
If serving fewer than 8 people the recipe can be followed up to the point of placing the macaroni and cheese in a baking dish. You may place as much of the mixture as desired in a smaller baking dish, baking only what is needed, saving the remainder of the mixture for baking the next day.