Green Tomato Concepts - Our Catering Service

Hello - And thank you for your interest in Green Tomato Catering possibilities. Below you will find example menus, a list of hors d’ oeuvres, spoonfuls of flavor and these are but a few of the many we can offer. The only thing limiting our creativity will be the natural inhibitions of Mother Nature. We only use organic and all natural products to prepare your experience and would rather make a substitution than lower our quality standards. Please contact us for further information and planning of your event at catering@greentomatoconcepts.com

Chef-Owner Robert Wood's Culinary Enlightenment cooking courses are a unique and fun connection to sustainable food, gourmet cuisine, and the magic of preparing, cooking and sharing food. Culinary Enlightenment seeks not just to communicate a recipe, but to exhibit the finer sides of cooking and presentation, including textures, balancing flavors, wine pairings, and unique finishing. Our Culinary Enlightenment courses could be an adventurous date night, a group event such as a wedding, celebration, or a fun 'dinner party'. Courses can be tailored for a one of a kind event, such as a family dinner event, bonding night, or even a 'team building' experience. Possible corporate cooking demonstrations include teamwork, time management, and creativity within a framework or structure.

Ladies Night Out

Passed Hors d oeuvres:
Blue crab salad in sugar snap peas,
Squash blossoms filled with Sweet Grass chevre and herbs,
Colorado lamb skewers with blood orange-basil marmalade -

Seated Dinner:
- Wild Georgia shrimp, Darien caviar, Walker Farms spring Vidalia onions & fava beans dressed in Meyer lemon and pistachio oil
- Pan roasted local black grouper, baby carrots & beets, wild mushrooms, wilted local greens & sweet pea butter sauce
- Strawberry- rhubarb trifle – almond short cake, rhubarb custard, fresh strawberries, Cognac, & ginger snap tuile

An evening with friends and family

Guests arrive to cocktails & assorted antipasto: marinated local seafood, cured meats, pickled vegetables, Sweet Grass Dairy cheeses, Savannah Bee honeys, pesto, tapenade, relish and grilled artisan breads.

In the dining room we set out the entrée course to be enjoyed family style at leisure:
braised lamb shanks, mushroom risotto, glazed baby root vegetables, natural reduction sauce accompanied by baby greens in extra virgin olive oil, Meyer lemon and aged sherry vinegar

An Opulent Evening

Jim said mojitos, I said ceviche
Wild Georgia shrimp ceviche with Vidalia onion flat bread
Savannah Bee Tupelo Honey – Basil Mojito

This was all about Caviar and bubbles
Darien Caviar over N.C. blue crab, grilled fennel hearts and basil aioli
Schraamsberg Vineyard “Cremant” 2003

A perfect comparison in color, flavor and texture
Healthy Hollow Farms sweet corn soup speckled with tomato seeds and basil
Fred Wilhelm Auslese Riesling 1983

Local soft shell crab and a Rose from Provence
Pine nut crusted soft shell crab over grilled asparagus & zephyr squash with citrus-squash vinaigrette
Chateau Peyressol Rose 2005

Fresh fish, fresh peas and first growth Mersault
Herb grilled black sea bass over black and pink eyed peas
Girardin 1er Cru Mersault 1999

Lobster and Morel muhrooms, need I say more
Maine lobster over Peruvian purple potato gratin and morel mushroom- Cognac butter
Truchard Pinot Noir 1998

Cheese and Muscat
Sweet Grass Dairy Green Hill semi ripened cow’s milk cheese
Chapoutier Muscat de Beaume demi-sec 1996

Curry in dessert?
Lightly curry dusted watermelon with Maldon sea salt and Coconut Icecream
I Quaranta Archetto D’acqui 2006

Hors d’ oeuvres

Tomato sandwiches – with tomatoes from your garden and the farms I represent

Sugar cane skewered okra, squash & eggplant with sour orange curry

“Fish and grits” – local black grouper in a light, crisp stone-ground grit batter with pickled okra relish

Crisp shrimp and rice noodles with sweet and sour syrup

Low country blue crab salad – my version of a classic with garlic-flat bread & green tomato marmalade

Spicy marinated shellfish with green mango salad

Pulled pork biscuits – I’ll smoke a few suckling pigs and we’ll present one of them

Sugar-cured pork shoulder with cabbage leaves & spicy mint chutney

Curry butter poached lobster over a watermelon slice

Green Plantain Chips with North Carolina blue crab in citrus mojo

Smoked pork loin and bourbon grilled peaches

Snapper and blue crab salad with mustard, artisan bacon in cherry tomato

Plantain wrapped chicken finger with pimenton and cilantro cream

Lemongrass skewered hanger steak with five spice, mirin and kaffir lime

Duck confit, Sweet Grass Dairy Chevre, and fig tartlet

Virginia scallop larded with yellow wax bean finished with anchovy, olives and basil

Traditional Beef and olive empanada

Sugar glazed pork shoulder with pickled habanero, mint and heirloom lettuce

Spoons
enjoy these tastes served in a Japanese soup spoon

Squash ceviche (with or without blue crab)

Local fish ceviche

Bluffton Oyster with buttermilk fried okra(matchsticks) and pickled Vidalia onions

Wild Georgia shrimp in cucumber puree with raita

Virginia scallop in sake and miso

Sapelo Clam and spicy sausage with Sherry and Savannah Bee honey

Wild Georgia shrimp, Darien caviar and preserved lemon in sweet corn-shellfish broth

Wild Mushroom in black miso broth

Please contact us for further information.