Fruit Cake, Reinvented
August 23, 2011 | by —VICTORIA ABBOTT RICCARDI | Food & Drink News
Now's the time for sweet, ripe, juicy tomatoes to shine—literally, in this gleaming terrine courtesy of chef-owner Jeff Fournier’s rooftop patch of the “devil’s fruit” at 51 Lincoln in Newton. “It has an intense, fresh tomato flavor that’s more focused than what you’d get from just eating a raw tomato,” he says, referring to the red, yellow, green and black tomato fillets suspended in clear tomato-juice aspic. “In every bite you have a mix of acid, sweet and salty,” along with a warm, milky crunch from a mozzarella-topped crostini and an herbal rush from the basil purée. “It’s a creative dish, but not too high-concept,” he says, of his riff on insalata caprese. A tasty take on vine dining, we might add. 51 Lincoln St., Newton Highlands, 617- 965-3100; 51lincolnnewton.com
We go behind-the-scenes with Brazillian-American stunner.