New Feature – Chef’s Corner

April 9, 2018

Spring has sprung, but you can’t really tell because it’s still snowing or raining everywhere!

But at Pier 23 we aren’t letting a little rain get in the way of us forging ahead and embracing the bounty of the spring to get us out of the winter doldrums and into the season of new beginnings.

We’re excited to have early crops of local asparagus (grilled with farm egg salad and salmon roe), fresh sweet peas and morels (under pan roasted salmon with lemon thyme butter) and what I’m most excited about is Shrimp and Grits with Green Tomato Salsa.

The popular Southern classic “Shrimp and Grits” is a great example of a contrasting pairing of Comfort Food (creamy rich grits(white polenta & butter, butter, butter) with Haute Cuisine (sautéed jumbo shrimp in a complex, tangy-spicy sauce made with garlic, onions, hot spices and vinegar). While I plan on adhering to tradition preparing this tasty combo I’ll be adding a spoonful of Spring by garnishing the shrimp with a sparkly green tomato salsa.

Green tomatoes have a unique flavor and texture, are only around for short while and need to be tasted to appreciate their specialness. So special there’s both a book and a movie about this vegetable.

Enjoy this simple and versatile recipe for Green Tomato Salsa. Besides garnishing Shrimp and Grits, use it as a topping for grilled chicken, scrambled eggs, quesadilla or whatever YOUR heart desires!


Green Tomato Salsa
2 medium-sized green tomatoes, washed, cored and cut in small dice
1 medium shallot, minced
a handful of flat leaf parsley leaves, roughly chopped
juice of 2 Meyer lemons
½ cup of a fruity extra virgin olive oil (I find that many of the locally produced oils from Sonoma have a great fruity quality)
sea salt and fresh ground black pepper to taste

Combine everything (except the salt and pepper) in a medium size mixing bowl and refrigerate for 30 minutes. This will allow the acids of the lemons and tomatoes to co-mingle and extract flavor from the shallots and parsley.

Season with the sea salt and pepper to taste before serving and share an image of your salsa with us.