Back in June Limehouse Produce announced its Tomato Trek contest, where local restaurants were encouraged to use local varieties of tomatoes in their plates. Diners could then vote for their fave tomato dish, and the winning restaurant would receive 100 pounds of the juicy reds. Well, High Cotton was announced the victor of the challenge, and with their winnings, High Cotton’s Chef Kelly will whip up a tomato-themed four-course luncheon this weekend. The first course will feature a tomato and peach gazpacho with Carolina crab and a tomato sandwich. Up next is a dish of seared prosciutto-wrapped scallops that are placed over bucatini pasta, then covered in an heirloom tomato and artichoke sauce. For the third course there’ll be a roasted Carolina quail breast served with tomato and ricotta pie and basil pistou. And to end the luncheon, a tomato and watermelon sorbet will be offered with almond pound cake and whipped Johns Island goat cheese. Wine pairings will be matched with the first three courses and watermelon limeade will be served with dessert. High Cotton will also be serving the Trek-winning signature cocktail, Garden in a Glass. “We were encouraged to participate in the challenge by our own Chef Kelly and bartender Cassandra Sanocki. They collaborated together to create an idea for this peer-driven local event. In addition to being proud of our win, we were delighted to participate in an event that incited such creativity and originality,” says Jennifer Winter, Maverick Southern Kitchen’s media manager.