When we were in Cambridge, it wasn't all work, we were able to sit down and enjoy a couple of meals at Craigie as well. It's a good thing we did because we were exposed to a bounty of new ideas. One standout was a brunoise of green tomato, which garnished a raw hiramasa dish. Tony seasoned it lightly with salt and a touch of vitamin C and then vacuumed sealed the brunoised tomatoes to evenly bruise the fruit, accenting its vibrant color and making it taste crisper and jucier. This small element left a lasting mark. We took the idea and ran with it. We seasoned our tomatoes with verbena sugar and Del Maguey Mezcal. Instead of vitamin C we added some malic acid and a touch of salt. The result was transcendent, at least to us. The tomatoes were tangy and slightly sweet, with a haunting smokiness and a lingering herbal finish. It's a whole lotta flavor in a beautiful but small bite. Details, it's all about the details.
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