By Chef Nate Mitzner from Menlo Grill

Heirloom Tomato Jam

Yield: 1 cup

INGREDIENTS:

1 ½ Heirloom Tomato (Medium Diced)

1 Tablespoon Brown Sugar

1 Tablespoon Red Wine Vinegar

1 teaspoon Salt

1 Garlic Clove (Minced)

2 teaspoon Fresh Thyme (Finely Chopped)

To Taste Salt and Pepper

2 piece Brioche bread (Cut Diagonally and Toasted)

METHOD:

1. Add tomato, brown sugar, vinegar, salt and garlic to a pot and bring to a simmer.

2. Simmer over medium low heat for 30 minutes stirring occasionally.

3. Add the thyme and cook for approximately 30 minutes longer or until most of the liquid is gone and consistency is jam like.

4. Chill.

5. To serve, toast brioche bread and spread jam on.

Corn Succotash

Yield: 4 servings

INGREDIENTS:

2 ea Corn (Cut off cob)

½ each Red Onion (Small Diced)

½ cup Green Beans Blanched (Small Diced)

1 oz Edamame (Cooked and Shelled)

½ cup Heirloom Tomato (Small Diced)

To Taste Salt and Pepper

METHOD:

1. Sauté onions until tender and add corn.

2. Cook until soft.

3. Chill.

4. Add beans and edamame and reserve until ready to serve.

5. To serve, sauté with diced heirloom tomato and season with salt and pepper.

6. Finish with parsley.