Try My Ice Cream at the Mid-Atlantic Red Fruit Festival on Sept. 24

If you've ever dreamed about trying some of my freaky frozen fixes, now you have the chance! My green tomato marbled goat cheese ice cream (seen above) is a finalist in the Mid-Atlantic Red Fruit Festival's tomato recipe contest. Fifteen foodies have been selected to serve their winning dishes with the help of a local chef at the festival. I'm ecstatic to be paired with Executive Chef Mike Lund of Zynodoa Restaurant in Staunton, VA, who previously worked under Patrick O'Connell at the famous Inn at Little Washington. A few of my favorite food bloggers will also be there as well. Mary Cunningham of The Arugula Files is serving up a grilled heirloom tomato pizza, and Olga Berman of Mango & Tomato will present a roasted tomato and dark cherry balsamico soup. The event will be held from 6-8 pm Friday, September 24 in the Pavilion Room Woodrow Wilson Plaza at the Ronald Reagan Building. Tickets are $35. Attendees get to vote for their favorite dish, so come out, enjoy some food and wine, and help me win! Get more information here, and check out the full menu after the jump.

UPDATE: Chef Mike and I tied for the popular vote and won runner-up from the judges!

Main Courses:

Mary Cunningham’s Grilled Heirloom Tomato Pizza,

prepared by Chef Jerry Edwards

Amy Angelo’s Lasagna Stuffed Tomatoes,

prepared by Chef Beej Flamholz

April Fulton’s Tomato Tarte,

prepared by Chef Xavier Deshayes

Appetizers & Soups:

David Tarre’s Nuovo Caprese with Corn-Fried Mozzarella,

prepared by Chef Todd Gray

Rosemary Lawler’s Cream of Tomato Soup with Seafood,

prepared by Chef Kaz Okochi

Olga Berman’s Roasted Tomato & Dark Cherry Balsamico Soup,

prepared by Chef RJ Cooper

Beverages & Sauces:

Amanda Hine’s Grilled Peach With Tomato Raspberry Sauce & Basil Whipped Cream,

prepared by Chef Matt Hess

Christiana Aretta’s Green Tomato Ketchup,

prepared by Chef Aaron McCloud

Maria Alvarez’s Simo’s Bloody Mary,

prepared by Mixologist Brendan Dorr

Salads:

Mario Raymond’s Panzanella with Lemon Rosemary Sorbet,

prepared by Chef John Walsh

Desserts:

McKenzie Severson’s Caprese Cupcakes,

prepared by Chef Brad Spate

Jessica Sidman’s Green Tomato Marbled Goat Cheese Ice Cream,

prepared by Chef Mike Lund

Maggie Sklar & Sandy Ibrahim’s Sundried Tomato Goat Cheesecake,

by Chef Michelle Poteaux