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.

Hot Dog!

It’s hard to deny that hot dogs are fun food. Order a hot dog and you’re proclaiming to the world that you don’t take yourself too seriously. You gotta smile. What better day to have a little fun than Monday?

The Tomato Head has decided to make Mondays a little less, well, Monday-ish by offering a Hot Dog special every first day of the week. Our hot dog specials will feature an Applegate Farms organic, nitrite-free all-beef dog (and for the vegetarians, we’ll offer a tofu pup version, as well). These specials are truly special…only 16 at each location, so you’ll want to come early. And who doesn’t want to break early for lunch on Monday, right?

Some hot dog styles you can expect on Mondays: Classic Chicago Dogs, Rueben Dogs, Chili Cheese Pups, Breakfast Dogs, Heuvos Rancheros Dogs, and much more. Woof!

Do you get our daily specials announcements? We send ’em out every day via Facebook and Twitter.

February Artists at The Tomato Head

Paintings by Vickie Kallies Lee will be on view at the Knoxville Tomato Head Restaurant from February 2nd through March 4th, 2011.

“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.

Mahasti on WBIR: The Best Biscuits

Several weeks ago, Mahasti put out a call for biscuit recipes, and ever since she’s been testing and refining batch after batch of biscuits. This morning she’s presenting “The Best Biscuits” on WBIR, around 8:15am, and promises to share more info (in the next few days) about the entire process.

The Best Biscuits

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
5 tbsp chilled butter, cut into small pieces
¾ cup chilled buttermilk

Measure flour, baking powder, baking soda, salt and sugar into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. flatten the ball of dough on a lightly floured surface to a thickness of 1 inch. Either trim the edges and use a knife cut the biscuits into squares or use a traditional round biscuit cutter to cut out the biscuits. Gather up any remaining dough into a ball and repeat flattening and cutting the biscuits. Place the cut biscuits on an ungreased cookie sheet (placing the biscuits in the freezer at this point for 30 mintues will yield a fluffier biscuit). Bake in a 425 degree oven for 8 – 12 minutes or until golden brown.
Serve hot.

Makes 6-8 biscuits depending on the size of your cutter.

© 2016 The Tomato Head Site by: Robin Easter Design