The Blue Tomato “Biting Commentary” Giveaway

**UPDATE:  We’ve just learned that the Chef Alan and The Blue Tomato episode of Biting Commentary with John Heckathorn has been made into a two-part episode! Watch Part One (which will feature the Goat Cheese Mousse recipe) on June 26, and watch Part Two (learn to make the Crab- and Shrimp-Stuffed Avocado) the following weekend, on July 3.

Chef Alan Wong and his cookbook, The Blue Tomato, will be featured on HONOLULU Magazine’s “Biting Commentary with John Heckathorn” TV series, presented by Hawaiian Airlines, airing on KGMB9 on Sunday, June 26, 2:30 pm. The series premiered June 19, 2011.

In this episode of “Biting Commentary with John Heckathorn,” Chef Alan and John visit Ho Farms in Kahuku to pick fresh tomatoes and talk with the Ho family who farm 40 acres, growing tomatoes, beans, cucumbers and squash. You can find Ho Farm products at Foodland, Costco and Hawaii Farm Bureau Farmers’ Markets. After their farm visit, Chef and John cook up two recipes from The Blue Tomato: first, Goat Cheese Mousse on Toast with Tomato Salad and Crispy Pipikaula; then, Crab- and Shrimp-Stuffed Avocado with Tomato Ceviche Sauce. The sauce is inspired by leche de tigre, or “milk of the tiger”—the liquid left in the bowl after ceviche is prepared—something Chef Alan learned about on a trip to Peru. As he writes in The Blue Tomato:

Traveling excites me. Learning about a new culture—its dishes, ingredients and styles—opens my eyes to so many possibilities. And of course, finding a great new dish gives me a reference point to go back to when I’m creating my own recipe inspired by that new discovery. I think of this as coming home with a palate memory and reinterpreting it my way.

To celebrate his appearance on the show, we’re giving away a copy of Chef Alan’s The Blue Tomato to one lucky winner, selected at random. In The Blue Tomato, Chef Alan shares what inspires his dishes; as he says in the quote above, traveling is one of his greatest sources of inspiration. Tell us in the comments below about a dish you encountered in your own travels that you have or would like to re-create at home. Contest closes at 11:59pm on Sunday, June 26, 2011; see the end of this post for additional contest rules.

Read John’s take on what it’s like to cook in Chef Alan’s kitchen and their trip to Ho Farms. Watch our slide show of behind-the-scenes photos (below), but be sure to tune in to the show on Sunday, June 26 at 2:30 pm!

Special Deal: We’re so excited about “Biting Commentary with John Heckathorn” that we’re offering 30% off all our non-sale titles at our online store. Use coupon code BITEBOOKS to get your discount. And while you’re at the store, check out Chef Alan’s new line of Blue Tomato merchandise. (The 30% discount applies to those items too!)

Vodpod videos no longer available.

View a larger version of the slideshow here.

Contest Rules: A winner will be selected at random from the valid comments posted prior to the contest closing time. To be counted as an entry, the comment must include an on-topic answer. One entry per e-mail. The winner will be notified via e-mail; in the event that we do not hear back from the winner within 48 hours to confirm acceptance of their prize, a new winner will be chosen. Winners who do not respond within the stated time frame forfeit their prize claim.

4 Responses to “The Blue Tomato “Biting Commentary” Giveaway”
  1. I first encountered ceviche 15 years ago in a little off the beaten path restaurant in the cruise ship city of Cozumel, Mexico. Not everyone will chance a raw fish salad in an unknown restaurant, in Mexico especially. But I was glad I did! Fresh, succulent seafood with just the right amount of tangy seasoning, accompanied by fresh veggies. In Hawaii, the many varieties of poke come close. But I have never been able to replicate that special ceviche taste in my own kitchen, no matter how i mix the cilantro, the fresh jalapeno and lemon juice.

Check out what others are saying...
  1. […] our original behind-the-scenes post here.  The July 3 episode features Chef Alan and John Heckathorn in the kitchen, making Crab- and […]

  2. […] “Biting Commentary with John Heckathorn” (presented by Hawaiian Airlines), here’s Part One of the two-part episode. (See our original post for behind-the-scenes […]

  3. […] Heckathorn” (presented by Hawaiian Airlines), here’s Part Two of the two-part episode. (See our original post for behind-the-scenes […]

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