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The Lambs Club New York Launches Seasonal Tomato Tasting Menu August 4th

Tomatoes can come in a number of colors, shapes and sizes.  Heirloom tomatoes are open-pollinated, or non-hybrid, varietals.
Tomatoes can come in a number of colors, shapes and sizes. Heirloom tomatoes are open-pollinated, or non-hybrid, varietals. Courtesy freestockphotos.com

Starting Monday, August 4th, The Lambs Club New York will offer a hyper-seasonal five-course tomato tasting menu. Sample dishes include grilled heirloom tomatoes with pickled shrimp and crispy squash blossoms and for dessert, gooseberry clafoutis with basil gel and tomato sorbet. The full menu will cost $89 (not including tax or gratuity). If a multi-course tomato tasting menu isn't in your wheelhouse, swing by and let loose during the restaurant's Bossonova Bloody Mary Brunch (each Saturday from 11am-3pm) or Jazz Nights in the Mezzanine Bar (dates and artists vary, acts listed through August on the restaurant's website).

The Lambs Club was opened in 2010 by Geoffrey Zakarian, one of the most highly regarded chefs in the country. A constant Food Network TV personality, Zakarian appears as a judge on Chopped, and was victorious in the 4th Season of The Next Iron Chef, Super Chefs earning the title Iron Chef. He is also featured regularly on Iron Chef America, on both The Best Thing I Ever Ate and The Best Thing I Ever Made, and was a judge on the 5th Season of The Next Iron Chef.

Geoffrey Zakarian's rise to culinary prominence began at Le Cirque, where he took his first job in a professional kitchen. Over a period of 5 years, he worked his way up from Pastry Sous Chef to Chef de Cuisine under Chef Alain Sailhac. During these formative years, Zakarian staged at places such as Arpège and Au Quai des Ormes in Paris, Auberge de l'Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon. In 1987, Zakarian took his first turn as Executive Chef at the legendary 21Club. In 1988, he became the Executive Chef of 44 at the Royalton Hotel, ushering in the era of the sexy hotel restaurant, turning 44 into an emblem of 1980's chic. He has since opened seven additional restaurants in New York, Miami and Atlantic City.

In 2006, he wrote his debut book, published by Clarkson Potter titled Geoffrey Zakarian's Town / Country. Zakarian's second cookbook will be published by Clarkson Potter in Fall 2014.