The Nineteenth Tomato
Hunger is a curious thing. It can be a simple need and easily answered. Or it can be that powerful urge which drives a vision.
For Frank Stronach—it was an uncompromising need to offer the best food possible, bar none. But that vision also demanded that each menu element, be it produce or protein, would be absolutely “clean” and organic. Which meant he would need to control the food chain of his restaurant from start to finish. So he began the search for the finest local farmers. And started his own 90,000-acre grass-fed beef, pork and free-range chicken business to supply the Adena Grill—but that’s another story.
This is the story of a tomato. For founder Stronach and his chefs, it’s not enough that these are locally sourced, or purely organic or any other buzzword. They have to taste like a tomato. A real tomato.
Ripe. Redolent. And perfect.
Or just sliced, as a simple sides to an equally “melt in your mouth” grass-fed, sous vide-cooked, grill-finished steak.
So what, in the end, is the ideal tomato? For Adena, the search ended after 18 very, very nice but not quite definitive farm possibilities.
But the nineteenth grower and their offering?