Leading up to Atlanta chef/restaurateur Ford Fry’s visit to the Southern Chefs Series earlier this month, I’d get these great texts from him:

I’m thinking of doing squid ink pasta with wood-roasted langoustine, breadcrumbs, chilies and mint. Does that sound good?

Planning to grill 40-ounce porterhouse steaks over a wood fire. Would that be okay?

And every time I’d get one, I’d think, really? Ford Fry is the man behind JCT. Kitchen, No. 246, St. Cecilia, King & Duke, and The Optimist, which was Esquire magazine’s Restaurant of the Year in 2012. Of course it sounds good.

Ford Fry is not hung up on being Ford Fry, despite countless awards and accolades. Every time he’s come to my kitchen, he’s so accessible, so good and just wants to make sure everyone understands what he’s doing, has fun and likes what they’re eating.

My favorite thing Ford made this time was pan con tomate, a traditional Spanish breakfast dish. He took really good bread (from Holeman & Finch), covered them with an entire $30 bottle of olive oil and baked them in the oven. Then he rubbed garlic and fresh tomato on top.

As we head into tomato season, this recipe should be front and center in your kitchen, covered with little splatters of olive oil and tomato seeds.

 

Pan Con Tomate

Serves 6

6 each 1-inch slices of crusty, rustic bread

1 each super ripe, local tomatoes, cut in half cross-wise

½ cup good extra virgin olive oil

1 clove fresh garlic

Maldon salt to taste

Either pre-heat oven to 450 degrees or heat a wood grill to medium high heat. Brush bread slices generously with olive oil. Season to taste with maldon salt. Grill or oven toast the bread until the edge are almost burned while the center is medium toasted and still chewy.

Rub a garlic clove across the toast softly then rub rip tomatoes over the toast, somewhat smashing the tomato. Serve warm.

 

Next up: Chef/restaurateur Kevin Gillespie, August 17-18. To register, call The Inn at Serenbe at 770.463.2610.