Marco Island, Fla.-based Hideaway Beach Club’s culinary team recently hosted a five-course chef’s table dining experience for an intimate group of club members. The first course was a beet-cured Hamachi crudo, followed by pickled green tomatoes. The dish, a collaboration between Executive Chef Timothy Smith and Banquet Chef Zachary Fitts, features blue crab salad, smoked Japanese mayonnaise, fennel confit and cornbread crumb.
“This dish is a play on one of the first dishes that I put on the menu at Hideaway Beach Club’s Coconut Grille restaurant,” says Smith.
The original dish, he notes, was a fried green tomato dish topped with fresh picked blue crab and a spicy remoulade sauce.
“This version is lighter and more acidic,” he explains “which is great for a hot Florida summer.”
The third course of the wine dinner featured a sweet pea risotto, followed by a butter-basted prime sirloin and finally, an Acacia honey cake for dessert.
Click the link below for the full pickled green tomatoes recipe, courtesy of Smith and Fitts.
