So remember the old Reese’s Peanut Butter Cup commercial saying something about 2 great tastes coming together?

Well that is exactly what happened when Jasper and the Kurlbaum’s got together.

Jasper is of course known for his amazing restaurant and for being one of the most talented chefs in Kansas City. Who you may not be as familiar with is the Kurlbaum family who owns Kurlbaum’s Heirloom Tomato Farm in Kansas City, KS.

So a question a lot of people ask is “What is an Heirloom Tomato? Well Heirloom an Tomato is an actual variety of tomato plant grown from seeds that are at least 50 years old or that have been passed down from generation to generation. These tomatoes range in color from orange, yellow, red, green and even purple. Some may even have stripes or be multi colored. They can be the oddest looking things, but they will be the best darn tomato you ever tasted!
I promise you will want to get your hands on some of the Kurlbaum’s Tomatoes. They are available around town at McGonigle’s Meat Market, Consentino’s at 95th and Mission, Consentino’s Market in Brookside, Consentino’s Market Downtown and Hen House.

Jasper took these succulent beauties and made an amazing 5 course meal.

The meal of course started with a Bloody Mary Cocktail made from the Arkansas Traveler Heirloom Tomato. This was just a bit spicy and perfectly delicious!

Next course was his Tomato Bisque topped with local Shatto Winstead Cheese along with a breathtakingly beautiful Caprese salad. The salad consisted of fresh handmade Mozzarella,(which he demonstrated) Aunt Ruby’s Green Heirloom Tomato and Mint Pesto. It tasted as good as it looks!

The next dish which Jasper demonstrated was beautiful and tasty Risotto dish made from the Brandywine and Red Zebra Heirloom varieties.

He also served us a wonderful Chicken Frederico with Artichoke Potatoes and Heirloom Pineapple and Cour di Bue Tomatoes. The chicken was succulent and well I really have never met a potato I that I did not like! Jasper noted that his father made this dish for them a lot growing up. I am so glad that he shared that with us and that I got to experience the dish. It made it even better!

The final course was dessert. It was a wonderful Tomato and Ricotta Tart with a Sweet Basil Cream Gelato. The tart had a wonderful crust and the gelato so creamy. The Sweet Basil Cream was magnificent. He also topped us off with the house made Peachello. Peaches and Vodka…… Really nothing more to say there. Find the recipe for it below!

I also cannot forget to mention the wonderful breads and crackers made by Suzanne Frissie of Meadowlark Acres. This time it was a wonderful caramelized onion and tomato bread. So good!!
Jasper has just returned from Wisconsin where he did a cheese tour. He will be sharing his knowledge about that at one of his next experiences. Don’t miss out and join him for one of his upcoming experiences. Below is list of the next few coming up with dates and times. They are $45.00 per person, tax and gratuity extra. To register call: 816-941-6600 or visit Jasper’s website

September 9, 2010 – Wisconsin Cheese Experience
October 18, 2010 – Applecello and Local Apples
November 8, 2010, All About Polenta and Risotto

Japer’s Peachello:

Peel, pit and halve four peaches. Peel one lemon with a paring knife to remove the whole peel intact and then cut into four pieces. Discard the flesh or save for another use. Combine peaches with 3 cups vodka, lemon peel, four cloves and 1 cup simple syrup in a covered Mason jar and store in refrigerator for 1 or 2 weeks, shaking occasionally.
Strain out all solids. Place liquid back in Mason jar or decorative bottle and refrigerate. Serve chilled. To make simple syrup, dissolve 2 parts sugar into 1 part boiling water and stir constantly. Once sugar is dissolved completely, remove pan from heat. Allow syrup to cool completely and thicken.

Jasper uses fresh, local summer fruit when available to prepare this versatile liqueur. He suggests serving it over sliced peaches, vanilla bean gelato and whipped cream.


In Good Taste,