When a local chef (Cassy Vires of ) chats it up with Scott Simon on National Public Radio, that's absolutely worth a shoutout.
Simon, host of Weekend Edition Saturday, called Vires to talk about tomatoes Saturday morning.
"We use baby heirloom tomatoes, set them in a basil aspic and then slice them, and it creates a really beautiful, fresh bite of summer," Vires says. "My brother actually called it the 'savory tomato jello.' "
Vires' tomato terrine is a feast for the eyes as well as the tastebuds. "There's so many different colors of those heirloom tomatoes," she says. "It's a really striking dish."
During the month July, a portion of the proceeds from the tomato terrine is going to Operation Food Search.
The text of the interview, as well as a link to hear the actual conversation is on NPR's website. By the way, Vires does a great job in the interview; it's worth a listen.
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