Heirloom Tomato Festival

Cedarbrook Lodge

Normally, we don't like to write about events that have already happened-it's so cruel. Get you excited and tell you to wait a year for the next one. But we're doing it now anyway, because this is just such a great event.

First of all, you can't ask for friendlier, warmer, funnier hosts than Roy Breiman (blue shirt) and Mark Bodinet (back left). Then they invite chefs like Steven Ariel of TRACE at W Seattle, Stuart Lane of Spinasse/Artusi, Shota Nakajima of Naka, Derek Ronspies of Le Petit Cochon, Jacob Wiegner of Blackboard Bistro, and Jason Wilson of Millers Guild and Coffee Flour. No need to say this, but, yes, the food was fantastic.

Under tents on the green, green lawn outside the Lodge, chefs offered dishes they created using heirloom tomatoes. We're talking tomato ice cream with eggplant, prawns with tomatoes on crostini, lavash with soft herbed chevre with heirloom tomatoes (photo), tomato crumble, Alaska salmon wrapped in daikon radish with a dried heirloom tomato and greens. Unbelievably good, all of it.

Also outside was a longer tent and table with a line-up of tomato pieces and cherry tomatoes-all kinds of tomatoes, most of which I'd never heard of and all of which were great. Too many to get through all of them, but wonderful to have the opportunity to compare them right then and there. Plus you could buy them if you found something you just couldn't live without (all of them).

There was wine: Kendall Jackson, Browne Family, Canoe Ridge, Waterbrook and more. Plus specialty heirloom tomato Bloody Marys and two other cocktails. And, as at most good events, Pike Brewery was there with beer samples.

Even Mrs. Tomato Babe was there wearing her sash and a tomato-red dress. You really can't ask for much more. Oh, except for the live music. And the weather, which was totally threatening, then turned to a lovely breeze and sunshine.

Roy and Mrs. Tomato Babe

It's one of those rare culinary events where it isn't so packed you can't move. Quite relaxing really with the music and grass and beautiful landscaping.

By the time you read this, the event will be over as will Copperleaf Restaurant's September-long love-in with the heirloom tomato, with dishes like Seared Neah Bay Halibut with a diced heirloom tomato "gazpacho" and sweet corn pudding; Heirloom Tomato "Parfait" with basil mousse (photo), Parmigiano-Reggiano and candied olives; and Specialty Heirloom Tomato Bloody Marys.

Another tomato idea to ponder for next year is a tomato-based spa treatment at Cedarbrook's spa. Why, you ask? Because tomatoes are high in the antioxidant lycopene that help neutralize cell damaging free radicals and increase the production of collagen. So, you understand, you actually need to have this type of spa treatment. Need it. For instance, how about a tomato lime brightening facial, or a tomato and olive oil body polish. Need it.

So mark your calendar for next September's sixth annual festivities (watch their website and our calendar for date) and plan to spend the night as well. You really can't get too much of a good thing when it's tomatoes.

Cedarbrook Lodge
Copperleaf Restaurant
18525 36^th Ave S
SeaTac, WA 98188
206-901-9268
206-214-4159 spa
www.cedarbrooklodge.com

Photos courtesy of Meredith Miller, Richmond Public Relations

Connie Adams/October 2015