Chef Sarah Grueneberg has truly risen to the TomatoFest challenge, serving two wonderful variations on the BLT at Café Spiaggia. The first is a lunchtime BLT pizza-- or rather, a PLT, with the P standing for house-made pancetta. The pork is tastily organic, hailing from Becker Lane Organic Farm in Iowa. Those irresistible heirlooms (cherokee purples, sungold cherries, orange blossoms and black princes) come from Nichols Farm. For dinner, Grueneberg will bust out the PLT crostini, featuring Capriole goat cheese and arugula.
I, for one, cannot wait to try these treats out. Congratulations to Chef Grueneberg: creator of the BLT Bonanza double feature!