Dish: Table’s fried green tomatoes
Photo by Jenn Ocken
Open since April, Table Kitchen and Bar has been a magnet for farm-to-table disciples eager for a seasonally changing menu. Founder Scott Wilson and Executive Chef Curtis Froelich say Table’s board of fare is influenced directly by the local and regional harvest, leaving the kitchen lots of room for last-minute inspiration. One of the most popular menu items is the fried green tomato appetizer, which continues on the menu this month, says Wilson. Froelich creates a winning crust by using a combination of Papa Tom Bonnecaze’s locally ground cornmeal and rice flour. And he tops the tomatoes with plump blackened Gulf shrimp, marinated corn and homemade Green Goddess dressing.
