The Tomato Head
When I’m in East Tennessee, I am there to visit family and friends… and to eat at the Tomato Head. Seriously. If I don’t get to eat at the Tomato Head before I take off from McGhee Tyson Airport, my trip isn’t really complete. So what makes this place so great, you ask? I’ll make it easier on myself by just listing all the reasons why I love the Tomato Head.
- Fresh-from-the-oven goodness. The Tomato Head bakes all it’s breads, pizza crusts, and baked goods (cookies, cakes, and pies) from scratch. The bread that’s hugging your sandwich was baked that morning.
- Fresh, local ingredients. The veggies in the restaurants’ dishes are organic and/or grown locally. That means you’re getting food that hasn’t had to travel very far, isn’t loaded with weird chemicals, and is supporting the surrounding farming communities.
- Great flavor combinations. Smoked salmon and pesto on a pizza? Monterey Jack, pineapple, and tofu on a sandwich? An egg and chorizo burrito? Yes, yes, yes… And they are all fantastic. The Tomato Head has a collection of tried-and-true dishes that have become mainstays for some of my family members and friends (the Oh Boy sandwich is always a favorite), but the restaurant also has daily specials that include new and innovate flavor pairings. Follow them on Twitter to get updates on what they’re serving up that day.
- Options for everyone. Whether you’re a hardcore carnivore or a devout vegan, there is something at the Tomato Head for you. The restaurants have lots of meatless options or meat alternatives, including tofu, soy cheese, and soy sausage (yeah, I didn’t even know such a thing existed!). Their salads and soups are also delicious. Plus they have cookies—even vegan cookies—and they are fantastic.
- Multiple, historic locations. The first Tomato Head is located in Knoxville’s historic Market Square: one of the best places for people-watching in the city. This location is packed during the lunch hour and a bustling dinner spot in the evening. There is also brunch on the weekends and a patio for the warmer months. A few years ago, a second location opened in Maryville (south of Knoxville) on Broadway, right in the center of town. This location can accommodate a few more people inside and also boasts sidewalk dining. The specials vary by location, but the food and the vibe are of the same caliber at both.
- Supporting local artists. If you visit either of the Tomato Heads locations, you’ll be surrounded by the work of local artists, most of which is available for purchase. In addition, their menus sport the work of Yee Haw Industries, a Knoxville-based letterpress print shop. Such an affinity for the arts attracts a diverse group of people to the Tomato Head, both in its employees and its patrons. You never know who you might see!
- Friendly staff. I’ve never had a bad experience at either location. The staff is always friendly, attentive, and eclectic—fits perfectly with the food and the atmosphere.
Despite this list of “loves,” there are a few things that I do not like about the Tomato Head (::Gasp!:: I know. You must be shocked!).
- No-go on the waffles? The one bad food experience I’ve had here was the first time I got brunch from the downtown Knoxville location. I decided to get waffles (one of my all-time favorite breakfast foods), but didn’t realize that all the condiments were cold. You can’t put cold blueberries on a hot waffle; it’s sacrilegious. That turned me off from brunch at the Tomato Head for awhile, until I tried a breakfast burrito. Now I’m a fan. I can’t vouch for the waffles of the present day, but I’d try the burritos and savory items first, if I were you.
- The WC is where? At the Knoxville location, you have to walk through the back kitchen to get to the powder room. No matter what restaurant you are in, that is never very pleasant.
- Only in East TN? There is a Tomato Head in Chicago, but it is not the proper Tomato Head. Don’t confuse the two!
So, if you ever heard me rave about the Tomato Head, now you know exactly what I’m talking about. I strongly recommend that any visitor to East Tennessee stop by either location (or both you have have the time). You won’t regret it. Seriously.
Yelp Review: 5 Stars
Litton’s Market and Restaurant
My friends who live in/grew up in other cities think I’m absolutely crazy when I say this, but Litton’s serves some if the best burgers I have ever had in my life. They use fresh ingredients (fresh ground beef, veggies, and fresh baked bread), cook the burger just like you want it, and have great fries and onion rings to go with that fantastic burger (especially if you an get them hot out the fryer). I have had one other thing here and that was their massive chili dog, which I’ll never get again, only because they put beans in their chili and I’m from the North Carolina mindset in terms of chili (it should be sans beans if it’s going on a burger or hot dog, with some extra cole slaw on the side). The desserts are okay; they are usually too sweet for me. So my 5-star review is based in the burgers and the incredible staff, who always lay on the Tennessee charm—makes me feel right at home. If you’re passing through Knoxville or have a taste for a good burger that will not disappoint, Litton’s is always worth the trip out to Fountain City.
Yelp Review: 5 Stars
Printing: Revisited
![[1] Taking the prints that Ryan already made, I set up the press for printing the additional info.](http://ashleydhairston.com/wp-content/uploads/2011/03/P1000714.jpg)
![[2] The type is arranged in the press and held in place with furniture and quoins. Then the ink applied to the type via the rollers.](http://ashleydhairston.com/wp-content/uploads/2011/03/P1000715.jpg)
![[3] A finished print! (Image altered for web) (Copyright © 2011 Ashley D. Hairston)](http://ashleydhairston.com/wp-content/uploads/2011/03/P1000716b.jpg)
It’s been over a year since the last time I really printed. This is actually a sign that will be posted outside the Letterpress Room at the School of the Art Institute of Chicago so that students know the hours my co-Teaching Assistant and I will be working. It was a small job, but it felt great to print again!
Okay, so this dish was a bit of an experiment. I was pretty confident in the Sweet Potato Pancake part (adapted from Mark Bittman’s recipe in How to Cook Everything), but I also had some extra mushrooms in the fridge and thought they might help to make the pancakes more “dinner-like.” I ended up making a sauce of Baby Bella mushrooms and red onions (spiked with brandy) and putting this on top of my serving of pancakes, along with a dollop of soft goat cheese. And the biggest surprise: I also put a drizzle of maple syrup (Grade B, i.e. “the good stuff”) and a squeeze of lemon over the dish. I know, I know… It sounds really weird, but it actually was delicious. The mushrooms and goat cheese were great with the pancakes and the maple syrup added just a touch of sweetness, while the lemon added a refreshing bite. Of course, you can always top the pancakes with some cinnamon apples, sautéed pears, or good ole’ maple syrup. Smoked salmon with sour cream and chives would be great as well. But if you’re feeling a bit adventurous, you can try my combination. 
Sweet Potato Pancakes with Goat Cheese and Spiked Mushrooms
For Sweet Potato Pancakes:
(adapted from “Everyday Pancakes,” How to Cook Everything, Tenth Anniversary Edition, by Mark Bittman)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 Tsbp sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 large eggs
1 1/2 cups milk
2 Tbsp butter, melted and cooled, plus additional butter for griddle
1 1/2 cups puréed cooked sweet potato (about 1 large sweet potato)
Spiked Mushrooms (recipe below)
1/4 cup soft goat cheese
1/4–1/2 cup Grade B maple syrup, warmed
Fresh lemon juice, to taste
Directions:
- Wisk together the dry ingredients in a large bowl. Wisk the eggs in a medium bowl, then add milk and combine. Mix in the melted butter slowly until incorporated. Slowly mix the wet ingredients into the dry ingredients, but do not over-mix (there should still be lumps). Add the puréed sweet potato and fold in until fully incorporated. Add more milk if the mixture seems a bit dry.
- Heat a non-stick skillet or griddle over medium to medium-high heat (the temperature is right when a drop of water fizzles on the surface). Melt a pat of butter in the pan and spoon batter onto the pan, 1/4 cup per pancake. Cook on one side for 2–4 minutes; you’ll know the pancake is ready to flip when little bubbles begin to form in the center.
- Flip the pancakes over and cook on the other side until golden brown. Repeat with remaining batter. Cooked pancakes can be kept in a warm oven (200°) on an oven-safe plate until ready to serve.
- To serve, plate 3–4 pancakes per person and top each serving with 1/4 cup of Spiked Mushrooms, 1 Tbsp of goat cheese, a drizzle of warm maple syrup, and a squeeze of lemon juice. A side of bacon or pancetta would also be pretty tasty.
For Spiked Mushrooms:
(adapted from “Simple Pan Sauce: Mushroom Sauce,” How to Cook Everything, Tenth Anniversary Edition, by Mark Bittman)
2–3 Tbsp softened butter
2 Tbsp finely chopped red onion or shallots
1 cup sliced white or brown mushrooms
1 cup brandy
1 cup chicken or vegetable broth, warmed
Salt and pepper, to taste
Directions:
- Melt 1 Tbsp of butter in a pan over medium-high heat. Add the onion and mushrooms and sauté until onion is translucent and mushrooms are lightly browned.
- Carefully add the brandy off the heat, put the pan back on the heat, and cook, stirring until most of the liquid has evaporated. Add the broth and continue stirring and cooking until liquid has reduced by half.
- Add a pat of butter at a time and stir, just until sauce begins to thicken. Serve with Sweet Potato Pancakes. Also good with chicken, salmon, or grilled steak.
Serves 4–6.
Well folks, it’s a new year and I needed a new calendar!
January 2011. Cut paper, ink, and photographs in plastic picture frames (from Target), 4″ x 6″ each. Set of 4.