Fresh Tomatoes and Rosé

New Orleans hospitality pros suggest a perfect pairing for a Spring picnic

Tomato Carpaccio Photo courtesy of Alma Cafe

Spring has sprung with warm weather, cherry blossoms in bloom, and longer days that give way to blush-colored skies.

Noting is better on a Spring day than gathering some food and drink and having a picnic at a park or by the sea. The key to a great picnic is choosing a simple menu that packs well and is beloved by everyone.

Nothing says Spring picnic better than fresh tomatoes and rosé.

Chef Melissa Araujo, executive chef/owner of Alma Cafe in New Orleans is a fan of taking advantage of the bounty of fresh produce available during the summer months.

The 2024 James Beard Best Chef South Semifinalist enjoys making vegetable carpaccios from watermelons, beets, and tomatoes. Araujo thinly slices the fruits and veggies, then tops them with a vinaigrette and whatever topping to make a salad as cool as a Spring evening.

In her recipe for heirloom tomato carpaccio, Araujo adds fresh burrata to two different kinds of tomato to add depth and richness to the ripe fruit.

Tomato Carpaccio by Melissa Araujo

Ingredients

• 2 large Heirloom tomatoes

• 1/2 cup cherry tomatoes, halved

• 4 oz. burrata cheese

• 2 tbsp. extra virgin olive oil

• 3 tbsp. apple cider balsamic glaze

• Smoked sea salt or great salt to taste

• Fresh oregano leaves and torn basil leaves for garnish

Method

• Thinly slice the Heirloom tomatoes and spread over a large serving dish.

• Add halved cherry tomatoes, then pull the burrata into small pieces and place over the tomatoes.

• Drizzle olive oil and apple cider glaze over the fruit and cheese, then garnish with herbs and sprinkle with salt to taste.

Venture Outside Provence

As director of food and beverage at the Virgin Hotels, New Orleans, Steven Rogers wants you to think outside the Provence box. “We all know the Provence, France rosé, and it is very much appreciable in its own right. However, there are other rosés from around the world that deserve some recognition,” he says.

Rogers loves Lucien Crochet’s Sancerre Rosé, made with pinot noir grapes from Loire Valley, France. “It’s deeper salmon in color and perfect for warm days with ripe orange and berry fruits on the palate and a mineral finish,” he says.

Rogers also suggests the Los Bermejos Rosado from the northernmost Canary Island of Lanzarote. “This wine is so cool, particularly in how it's cultivated - vines are planted in holes in black, volcanic soil. The result is an amazingly mineral, high acid, and high salinity wine,” he notes.

This weekend, why not treat your friends to a simple picnic? Just add a loaf of crusty French bread to the carpaccio and wine and find a sunny spot to enjoy the day.