Nassif Moutinho
Bom Retiro, São Paulo, Brazil — October 19, 2024
The first edition took place at the independent space Nassif Moutinho, in the central region of São Paulo, Brazil, and was attended by 120 people.
THE MENU
Gazpacho
Blend ripe tomatoes, cucumbers, green peppers, garlic, and scallions. Emulsify with olive oil and white wine vinegar. Strain until smooth and serve chilled.
The Salad
Slice assorted heirloom tomatoes. Dress with a blend of soy, rice vinegar, sesame oil, Garum, and chili oil. Top with roasted peanuts and cilantro.
Stuffed Grape Tomatoes
Rinse and pit tomatoes. Fill with a cream made of ricotta, chopped anchovies, garlic, capers, lemon zest, and olive oil. Garnish with fresh basil.
Tomato Galantina
Roast tomatoes with paprika, thyme, and basil until caramelized. Puree and strain. Incorporate hydrated gelatin into the juice and set in molds until firm.
Tomato Sorbet & Balsamic
Combine strained tomato puree with sugar syrup and lemon; process in a machine. Serve with a reduction of balsamic vinegar and syrup.
Tomato Martini
Stir Ocean Gin - Single Fin Gin (olive oil fat wash), dry vermouth, and tomato water with orange bitters and saline solution. Serve in a chilled glass.
EXHIBITION SOUNDTRACK
Supported by: Tomates Mallmann and Single Fin Gin
Special thanks to: André Barion, Deborah Caseiro, Luiz Felippe Mascella, Maria Livman, Nina Almeida, Priscila Bergamasco and Regina Alcântara