I assisted with the preparation of this dinner at the hosts' request. As I have mentioned before, it is my great pleasure to volunteer my time for Patricia Mowen-Ziegler and her husband, Jerry Ziegler. These gracious people help support Veggie U, a not-for -profit children's program, by winning auctions at the home of Veggie U, the Culinary Vegetable Institute. The auctions take place at the annual Food and Wine Event (the most recent of which happened to be Saturday, July 18th -- a post coming soon to this blog). At the Ziegler's dinner last October, you may recall from a previous post, the star chef was Lee Ann Wong. Bob Waggoner of The Charleston Grill was recruited for this occassion.
This is the smoothie. It's made with dehydrated tomatoes and garnished with a dehydrated slice of baby tomato, American sturgeon roe and micro oregano.
Mixed baby tomatoes stuffed with tuna tartar and garnished with two types of micro basil.