Featuring local harvests and Carolina Gold Rice!

Tuesday, September 9th 6:30pm | $95

Zingerman’s Roadhouse is pleased to announce the return of our highly anticipated special Heirloom Tomato Dinner on Tuesday, September 9th at 6:30pm. Do not miss out on our most popular event of the year, as we connect you with a bounty of tomatoes from our favorite local farms.

Our heirloom tomato bar will be the star of the show one again! Fill up your plate as many times as you can with your choice of tomato accompaniments, including Zingerman’s Fresh Mozzarella, fresh basil, artisanal olive oil, aged balsamic vinegar, Tellicherry black pepper, fleur de sel sea salt, and IASA peperoncino in Olio di Oliva. 

Chef Bob’s menu has reached an all new level this year, as he explores the pairing of juicy tomatoes with heirloom Carolina Gold rice from Anson Mills! Tomatoes and rice are a combination that is rich in history as much as flavor. Back in the 1500s, tomatoes found their way from Mexico and Central America to Italy and Spain. Spanish settlers then introduced them to Louisiana in the mid to late 18th century. After being introduced to Louisiana by French Settlers, rice was becoming a huge economic driver in the South around the same time period, due to the cunning cultivation by African slaves. It quickly found its way as a prominent ingredient into many dishes we now associate with Louisiana, including jambalaya, an adaptation of the Spanish Paella dish using Creole spices instead of saffron. Carolina Gold rice, which had been introduced to America from West Africa in the 1600s, reached its heights pre-Civil War in the Carolinas. The rice became a favorite staple for the Gullah Geechee people, descendants of enslaved Africans who live on the Sea Islands off the coast of South Carolina. Charleston Red Rice is a perfect example of their Creole influenced cuisine, combining the traditional spices into a one-pot recipe with a rich tomato base.

Bob has recreated these historically significant and delicious dishes for this dinner, along with culinary delights such as Rice-Fried Rainbow Trout with Tomato Salad, Three Sisters Succotash, and a creamy Carolina Gold Rice Semifreddo for dessert! Do not miss everyone’s favorite annual tomato dinner, it will sell out quickly!

MENU

Plated Appetizer

Rice Tostada (GF)
Fried rice tortilla topped with yellowfin tuna, tomato and Pasilla pepper salsa, and avocado crema. 

Salad

Tomato & Fresh Mozzarella Bar (V)

• Local Heirloom Tomatoes
• Zingerman’s Mozzarella
• Fresh Basil
• Olive Oil
• Aged Balsamic Vinegar
• Tellicherry Black Pepper
• Fleur de Sel Sea Salt
• IASA Peperoncino in Olio di Oliva 

Family Style Entrées

Rice Fried Rainbow Trout (GF)
Local rainbow trout coated in rice flour and fried. Topped with a local tomato salad.

Shrimp & Tomato Jambalaya (GF)
Wild-caught North Carolina shrimp in a rich tomato and rice jambalaya with housemade Andouille sausage.

Three Sisters Succotash: (GF, V)
Local tomatoes, local beans, and sweet corn with herbs and Vermont Creamery cultured butter. 

Charleston Red Rice (GF, V)
Creole-spiced tomato rice.

Plated Dessert

Carolina Gold Rice Semifreddo (GF)
A creamy, frozen Italian dessert, served with local berries.