Marvel Stripe & Green Zebra
Tomato Sorbet on a
Ginger Cone, Colin Moody,
Asilomar
 

Avacado "Faux Gras" with
Heirloom Tomato Chutney,
Colin Moody,
Asilomar
 

Creamy Asiago Kashi Risotto
with Tri-Flavored Heirloom
Tomatoes, Asparagus &
Wild Mushrooms, Willi Franz,
Monterey Marriott

Chilled, Jerked Tomato &
Peach Bisque, Banana Lime
Cream, Jim Gallivan,
Atlantic Culinary Academy
 

Dungeness Crab Salad,
Heirloom Tomato Sorbet,
Sesame Tuille w/Yuzo
Vinagarette, Mark Ayers,
Pacific's Edge at Highlands Inn
 

Kurobuta Pork w/Pink
Ping Pong Tomato
Marmalade, Jerome Viel,
Will's Fargo
 
 

Heirloom Tomato Bruschetta
with Shaved Tuna Bresaola,
Jason Balestrieri,
Cantinetta Luca
 
 

Crisp Papadum with Green
Grape and Canary Mellon
Salad with Tomato
Tamarind Chutney,
Eric Tucker,
Millennium Restaurant

Lemony Tomato Tart,
Brandywine Tomato Tartare,
Dory Ford,
Bon Appetit at
The Monterey Bay Aquarium

Scallop and Lobster Roulade
w/Heirloom Tomato Relish,
A. Scott Cater,
Casablanca
 

Tomato Sorbet Sundae
with Sweet Maui Onion Syrup,
Nate Keller,
Café 150 at Google
 

Rock Shrimp & Sweet
Scallop California Cocktail,
Christopher Caul,
Christopher's on Lincoln
 

Heirloom Tomato Sorbet
with Rock Shrimp Tartare
and Cilantro, Cal Stamenov,
Marinus at Bernardus Lodge
 

North Carolina Pulled Pork
on grilled flatbread
w/heirloom tomato salsa,
Ted Consoli,
Sticks at Pebble Beach Resort

Vichysoisse with Concasse
of Heirloom Tomatoes,
Peter Pahk,
The Royal Oak at
Silverado Resort

Heirloom Tomato Lasagna,
Neil Dunn,
Tusca Ristorante at
Hyatt Regency Monterey
 

Hot Smoked Wild Salmon
on Crostini w/Heirloom Tomato
Relish, Ryan Simas,
Farallon
 

Toybox Tomato-Orange
Chutney w/Lump Blue Crab,
Patrick DuRant,
Stillwater Bar & Grill
at Lodge at Pebble Beach

Thai Golden Tomato Gazpacho,
Craig Von Foerster,
Sierra Mar Restaurant
at Post Ranch Inn
 

Monterey Bay Abalone
Ceviche w/Tri-Colored Heirloom
Tomatoes, Matt Bolton,
The Covey at Quail Lodge
 

"B L T" Heirloom Tomato
Soup, Jerry Regester,
Wente Vineyards
 
 
 

Heirloom Tomato and
Bay Shrimp Tostada,
Michael Dunn,
Yankee Pier
 
 

Sundried Yellow Pear Tomato,
Ice Wine-Vanilla Bean,
Ice Cream on a Pinenut
Florentine Cup,
Sharon Campbell,
Monterey Plaza Hotel

Crostini of Serrano Ham,
Manchego Cheese and Cherry
Tomatoes, Craig Von Foerster,
Sierra Mar Restaurant
at Post Ranch Inn
 

Asparagus Goat Cheese
& Tomato Terrine
w/Balsamic Reduction,
Anthony Calamari,
Cielo Restaurant at Ventana Inn

Heirloom Tomato Gelee,
Manchego Custard & Crispy
Pancetta, Philippe Breneman,
Paragon
 

Roasted Heirloom Tomatoes
& Brie Cheese Quesadilla
with Arugula Pesto,
Cy Yontz,
Rio Grill

Tomato Merangue Pie,
Bunyan Fortune,
Terrace Grill at
La Playa Hotel
 

Heirloom Tomato Shrimp &
Corn Fritter with Tomato Oil,
Avocado Creme Fraiche,
Jacques Wilson,
The Sardine Factory
 

Shrimp Shooter w/Avocado
and Tomato Bisque,
Luis Solano,
The Whole Enchilada
 
 

Chili seared "White Tuna"
on Green Zebra Tomato
w/Gazpacho Style Ponzu,
Jeremy Tummel,
Wine Cask