Chef Peter Coenen was challenged to create a menu centered around sun-dried tomatoes, despite the fact that he can't stand their smell or taste. The resulting dishes included tomato and scallop mousse inside Alaskan halibut and a chutney of tomato and orange that topped smoked meats. "We tried brining and preserving them, tried smoking them, pureeing them, tried to make vinaigrettes out of them," Coenen said. "I think what you'll find is that sun-dried tomatoes used in different ways bring out different flavors of the tomato—sweetness, acidity."
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