Recipes and know-how from a veteran San Francisco chef


 


Read the latest updates from Tom's kitchen

 

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The Story About the Story

Last November, KSL did a story on Chef Tom. They came to a home where Tom was doing a pop-up dinner and took photos and video, as well as got comments from host Grant Smith. Photographer Katie Dudley was there to capture some shots of both Tom and the KSL crew at work. They also…

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Toast and Jam

Nothing beats a healthy breakfast for dessert. This healthy breakfast was organic yogurt panna cotta, roasted berries, toasted brioche, and milk jam. I did this breakfast/dessert for a pop-up dinner hosted by  Real Foods Market. Making the panna cotta it is super easy. You’ll need 20 oz of organic yogurt, 10 oz milk, six sheets of…

Tomato Caprese 2

Tomato Caprese

The old caprese salad is probably one of the most played out dishes in the universe. But there are ways to make yours exceptionally better than everybody else’s, and isn’t that what it’s all about? The key to success is finding the best tomatoes you can. In this case, I used tomatoes from my own garden,…

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Quinoa Melon Salad

Every once in a while I get on these little kicks and make super healthy food. I wouldn’t say that I am characteristically a health food person, but it happens once in a while. Let’s just say that I was on a healthy streak when I came up with the salad of quinoa, melon, cucumber, onion,…

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Cherry Sarsaparilla

When you go out to most restaurants, the waiter will hand you a wine list tell you about their special cocktail and try to upsell you on drinks. I’ve been to a lot of restaurants and and I feel like I’ve disappointed a lot of waiters by just ordering a coke. I happen to like…

gazpacho

Tomatillo Gazpacho

Right now is a good time for gazpacho because it’s late in the season and the tomatoes are ready in everyone’s gardens. Harvests are happening! A friend of mine had a whole mess of tomatillos and when she came over for dinner, she gave me a bushel of them. I needed to do something a…

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Bacon, Lettuce, Tomato

The bacon lettuce tomato, is a tried and true sandwich. You can’t go wrong. I recall, as a youngster, I once ate 6 blt’s at a Waffle House in Missouri. I must have been hungry then, and I wish I had one now. So what can I do as a chef that the Waffle House…

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Summer Vegetables and Chèvre

You are in control. You are in charge. You make the decisions. You are the chef.  I’m not going to tell you what to put on this salad, but I might make some recommendations. This is all about using your favorite vegetables or stuff you see that inspires you. However, I will share how to…

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Prosciutto and Peaches

The year I worked in Italy it was so freaking hot. It was 2003, and there was a crazy heat wave blasting Europe. The routine was I would wake up, grab breakfast on the way into work (succo d’arancia spremuto and a cornetto), prep, sit with the family and eat, cook, clean, nap, gelato, work,…

Fig Salad

It’s Fig Time

RIGHT NOW is the time when figs are at their best. Normally, in a pre-climate change world, there are two harvests of figs. The second harvest, late in the summer is best. As you get to know me you will see that I like to keep ingredients close to their natural state. I’m kind-of old…