Cooking recipes created by Atlanta's best chefs is always exciting since you know you're going to end up with an out-of-this-world meal at the end of your endeavor, and it's also fun to learn new cooking techniques! Chef Josh Coker of The Optimist has introduced this new technique to us with his Redfish in Tomato Vinaigrette meal kit that's currently on the menu, and we wanted to give you a little step-by-step instruction. Follow along to see how easy it is to make a tomato vinaigrette!
1. Start with a large tomato & slice off the very bottom. It's difficult to grate through the tomato skin when you skip this step.
2. Holding your grater over a bowl, grate the tomato until you have just a bit of tomato skin left in your fingers. Make sure not to grate over a plate! This step gets juicy.
You'll end up with a bowl of juicy tomato pulp, perfect for your tomato vinaigrette! Add a little olive oil & red wine vinegar and you're all set. Celebrate Ford Fry's 11th annual Attack of the Killer Tomato Festival with Chef Josh Coker's meal kit, available on the G&G menu right now!