The Colors of Summer

My friend, fellow blogger, and former yacht chef, Cristina Topham posed a question yesterday.

"What do I do with all these beautiful heirloom tomatoes that I have?" Cristina had recently left yachting and moved to Oregon to work on her forthcoming book and write about food for the Crew Report.

I remember the long days of August in the Pacific Northwest. Tomatoes of all colors hang heavy from the vine, perfuming the hot air with their fragrance. There is little need to do any "cooking". I used to pick them, salt them, and eat them. No gourmet tricks or recipes needed. A feeling of meloncoly swept over me. I miss those days. I envy Cristina and her new adventure.

The feeling didn't last long. A trip to the market in Cannes reminded me that we are in tomato season here in France too. Market tables sag with the colorful produce. Red tomatoes, the color of fast cars, lay beside stripes of lime green and lemon yellow balls of varying sweetness. Emerald green basil blooms vibrant. Deep purple, almost black, eggplants shine next to oblong zucchinis. A smile came over my face. I knew what to suggest to Cristina.



My first chef, Lawrence Bangay of The Next Wave Restaurant, told me something that has vibrated through my head ever since.

"When you have perfect products, it is your job as a chef not to screw them up." He was right. The chef's version of Keep It Simple Stupid.

Here, in the Mediterranean, the best tomatoes only need the best olive oil, the best soft cheese, and a light sprinkling of flaked sea salt.

Voila! The perfect summer meal.