Be sure to try our newly named (thanks, Angie!) cocktail - TAMO Fire Tini!
2 oz. Fire Puncher Vodka
1/2 oz. Atsby Vermouth
¾ oz. Olive Brine
Shake over ice, strain
Serve in Martini glass with Olives
Try your hand at making Chef Tobin's popular Springtime Panzanella at home.
Makes 6 to 8 servings
6 cups bread, crust removed, cubed
1/2 cup extra virgin olive oil, divided
2 cloves garlic, finely chopped
6 tablespoons, crumbled blue cheese
Salt and freshly ground black pepper
2 Tablespoons, fines herbs
1 large shallot, finely diced
3 Tablespoons, honey vinaigrette dressing
2 large tomatoes, quartered
1 pound rocket (arugula)
½ cup bacon lardons, rendered
1 poached egg
1. Preheat oven to 400 degrees F. Toss bread with 1/4 cup oil, garlic, and a pinch each of salt and pepper. Spread bread mixture onto a baking sheet and bake 10 to 15 minutes or until crispy, mixing a few times to toast evenly. Remove pan and reserve.
2. Render bacon, drain, cool slightly. Combine rocket, bacon, blue cheese, shallots, herbs, dressing, and croutons in a bowl and season. Transfer to a plate then top with warm poached egg. Serve.
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