Matteo Silverman of Chalk Hill Cookery in Healdsburg has a cornucopia of vegetable matter tattooed on his forearms, including a watermelon radish, an artichoke, a morel mushroom and a habanero chile.
A vegetablist since he was 15 years old, the chef will be cooking a delicious, all-vegetable Dinner on the Farm at 6 p.m. Saturday, July 27, at the Tierra Vegetables farmstand, 651 Airport Boulevard, Santa Rosa.
Courses include a Watermelon Radish Ravioli with Cashew Cheese and Basil Puree; a Chilled Cucumber Gazpacho with Cold Smoked Almonds and Dill Creme Fraiche; Roasted Red Beets with Pistachio Butter, Arugula and Bolero Crostini; Grilled Sweet Corn with Chipotle Sour Cream, Roasted Anchos, Butter Lettuce and Lime Vinaigrette; Summer Vegetable-Stuffed Tomato with Shaved Fennel and Black Tepary Bean Puree; and Dark Chocolate Zucchini Tea Cake with Vanilla Bean Anglaise and Strawberry Coulis.
The dinner costs $65. To reserve, go to www.chalkhillcookery.com.
Here is a recipe for a soothing summer soup from Silverman. He developed it for Reboot with Joe, a health and wellness company founded by Joe Cross.
Gazpacho Summer Soup
2 heirloom tomatoes
1 cup seedless watermelon
1 cup seedless cucumber
1 chopped jalapeno (seeds removed for less spice)
Dash of sea salt and pepper
2 tablespoons sherry vinegar
1 teaspoon olive oil
Small handful of basil leaves
Add all ingredients to the blender, except olive oil and basil.
Pulse lightly to create liquid, but not too long so you leave chunks of the fruit and vegetables.
Chill in the fridge for 30 to 60 minutes.
Serve in bowls and top with olive oil and basil leaves.
The soup will store in the refrigerator for up to three days.