by Chef Tara Thomas
PERFECTLY IMPERFECT
Figs, Pigs and the Photography of Paulette Tavormina
As we reach the end of bucolic summer days, we just want to have something simple and delicious without turning on the oven. Lucky for us, figs are reaching their peak season and the trees abound with this sexy summer fruit. The Spanish conquistadores introduced figs to California in the early i6th century; California produces 98% of the Figs grown in the USA, Fig trees do not blossom, rather the blossom is inside this precious package of pulchritude. The "seeds"are tiny little flowers that produce the crunchy texture.
FIG SALAD WITH PROSCIUTTO, ARUGULA AND BUFFALO MOZZARELLA
Serves four.
This is delightful for an al fresco luncheon or dinner appetizer.
INGREDIENTS:
1 Pint Fresh Figs
6 Ounces Prosciutto, Thinly Sliced
½ Pound Arugula
¼ Pound Buffalo Mozzarella
6 Tablespoons Extra Virgin Olive Oil
½ Lemon, Juiced
Sea Salt and Freshly Ground Black Pepper
METHOD:
In a small bowl, whisk together Lemon Juice, Olive Oil, Salt and Pepper.
Trim stems from Figs and cut each into 6 wedges.
Slice Mozzarella.
Toss Arugula with about 3 tablespoons Vinaigrette.
Arrange Prosciutto and Mozzarella on 4 salad plates.
Scatter Arugula and Figs on top and drizzle with remaining Vinaigrette.
THE COCKTAIL PAIRING: THE MEDITERRANEAN MULE
An easy, breezy drink to sip, as the sun sets over the mountains of Spain. Or at least you can pretend you are.
Makes 4 cocktails
INGREDIENTS:
6 Figs, chopped
2 Ounces Limoncello
12 Ounces Vodka
2 Bottles Ginger Beer
METHOD:
In a cocktail shaker, muddle the chopped Figs with Limoncello.
Mix in the premium Tito's Vodka.
Add in ½ cup of crushed Ice.
Shake, Shake, Shake!
Divide into four copper mugs.
Top with the Ginger Beer.
Add extra Ice if needed. Garnish with a slice of lemon peel and a piece of quartered Fig.
THE ART PAIRING: Paulette Tavormina
 Paulette Tavormina creates lush images that look more like 17th-century Old Masters' paintings than the digital photographs they are. Intending to call to mind Baroque still lifes her mise en scene images balance light and shadow, life and decay. Tavormina scours farmer's markets for the "perfectly imperfect" subjects to populate her lavish table settings.
Within these scenes of abundance, memento mori are evident in the form of bruised fruit, and other reminders of the inevitability of death and decomposition.
Prior to her devoting herself to being a full time fine artist in New York, she was a set designer and food stylist in Hollywood.
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The Los Angeles based chef, Tara Thomas has an incredible resume of experience, education and talent. In 1992, she co-founded the restaurant 410 Boyd, which became the darling of the downtown LA art crowd. In 1997, Chef Thomas founded Traxx Restaurant in historic Union Station, which became a staple of Los Angeles life for over 20 years. A contestant on Chopped, she has received many accolades from publications such as Gourmet, Food and Wine, the Los Angeles Times and NBC's Travel Cafe. |
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