Murphy – Cherokee Clay Food Alliance’s third annual Tomato Fest was a smash for locals wanting to spice up their morning with the popular Bloody Mary contest at the L&N Depot on Saturday.
Held in conjunction with National Farmers Market Week and Murphy Farmers Market, the event has taken on place of pride for local restaurants serving up their best recipes for the popular brunch drink.
The six contestants were Chevelles 66 and 69 restaurants, respectively; The Mason Bar; Mountain Vale Lodge; Nocturnal Brewing; Ramsay’s Kitchen; and The Tattered Tartan Pub.
On hand to judge the Professional category were Casey Kerr, Executive Director of the Cherokee County Tourism Development Authority, Kam Thompson, owner of Hoppy Trout Brewing Company and Tommy Townsend, owner of Grandaddy Mimm’s Distilling Co in Blairsville, Ga., who also donated their Owltown Vodka for use in the day’s recipes. This year’s trophies featured hand-worked glass tomatoes by Goldhagen Art Glass Studios.
In an upset this year, two newcomers knocked The Mason Bar out of its coveted Best Bloody Mary title with Hayesville’s Nocturnal Brewing taking first place in the Professional category and Murphy’s most recently opened cocktail bar, Mountain Vale Lodge, taking first place in the People’s Choice category as well as third place in the Professional category.
Making their second appearance, The Tattered Tartan Pub from Andrews placed second in the Professional category. The Tartan’s signature Bloody Mary recipe featured splashes of Guinness beer to add that Irish touch.
Ramsay’s Kitchen offered two options, one spicier than the other along with garnishes of either thick-sliced bacon or shrimp as well as slider burgers skewered with both red and yellow grape tomatoes.
Chevelles offered garnishes of the classic celery stick or bacon, while The Mason Bar offered a side garnish bowl of nachos with jalapeños to provide an extra kick to the sample drinks. Mountain Vale Lodge’s samples also featured a rim spiced with Old Bay Seasoning, along with ingredients including both cucumbers and olive juice.
Live music was provided by Jared Smith, also known as The Blue Review with his Americana and old-timey tunes in tow. Johnny Scroggs emceed the event.
CCFA board chair and executive chef Terra Ciotta of John C. Campbell Folk School was in attendance with a slew of freshly baked tomato pies and food truck Pop’s Big Cheese Wagon offered an exclusive all-tomato sandwich menu featuring six varieties, ranging from the classic summer staple of sliced tomato and Duke’s mayonnaise on white bread to grilled sourdough sandwiches with toppings featuring feta cheese, pesto as well as pimiento cheese with bacon.
The CCFA’s booth, along with the Cherokee County Chamber of Commerce, handed out free tomato seed packets as well as recipe cards along with cooking demonstrations inside the depot. Their aim is to promote local farms and access to their products for the two counties.
In addition, the CCFA attends the four weekly farmers markets in the two counties.
Details: Visit wncccfa.org.2A-3rd annual Tomato Fest a spicy smash in Murphy